Yogurt and apricot cake
This dessert is a fluffy cocoa sponge cake topped with a cold yogurt cream and pieces of canned apricots. It is prepared in stages: first the sponge, then the cream, and finally the cake needs a few hours in the refrigerator to set. The sponge is soaked with the syrup from the canned fruit, keeping it moist and giving it a pleasant apricot flavor. It is important that the sponge is completely cooled before cutting and assembling. Quick Info Total Time: not specified exactly; includes baking, cooling the sponge, and a few hours of refrigeration Preparation Time: not specified in the original recipe Baking Time: until the sponge passes the toothpick test, at medium heat Servings: number not specified and depends on the size of the cut pieces Difficulty: medium Recipe Type: cold cake with yogurt, apricots, and cocoa sponge Ingredients For the sponge 6 eggs 8 tablespoons of sugar 6 tablespoons of flour 2 tablespoons of cocoa 1/2 packet of baking powder vanilla essence For the cream 400 g apricot yogurt 400 g Greek yogurt with 10% fat 350 ml liquid cream 20 g gelatin, which is 2 packets 250 g powdered sugar vanilla essence 800 g canned apricot juice For soaking, use the syrup from the canned apricots. For decoration 150 ml liquid cream canned apricot pieces Preparation Method 1. Preparing the sponge Separate the eggs. Beat the egg whites with 5 tablespoons of sugar until you achieve a stiff foam. In a separate bowl, cream the egg yolks with the remaining 3 tablespoons of sugar and the vanilla essence. Gently fold the egg yolks into the egg whites using a spatula. Do not mix vigorously, as the sponge may lose its volume. Sift the flour along with the cocoa and baking powder, then gradually add them to the egg mixture. Mix gently with the spatula, from the bottom up, until no dry flour remains. Pour the batter into a baking pan lined with parchment paper. Bake the sponge at medium heat until it passes the toothpick test. If the toothpick inserted in the center comes out clean or with very few crumbs, the sponge is baked. Allow the sponge to cool completely before cutting it. Once cooled, cut it into two layers. 2. Preparing the gelatin Place the two packets of gelatin in a cup and add 100 ml of cold water. Let the gelatin hydrate. After it has hydrated, warm it slightly until it becomes fluid. It should not be brought to a boil. Hot gelatin can affect the texture of the cream, so it is sufficient to just heat it until it liquefies. 3. Preparing the yogurt cream In a bowl, combine the apricot yogurt and Greek yogurt. Cut the canned apricots into small cubes and add them to the yogurt. Gently mix so that the fruit remains as whole as possible. Whip the 350 ml of cream along with the powdered sugar and vanilla essence. Once the cream is whipped, fold it into the yogurt mixture. Work gently to avoid losing too much volume. Add the warmed gelatin to the cream and mix gently until evenly distributed. The cream should be used immediately after incorporating the gelatin, before it starts to set. 4. Assembling the cake Place the first layer of sponge on a platter. Soak it with the syrup drained from the canned apricots. No additional syrup is needed, as the compote is used directly to moisten the sponge. Spread the yogurt and apricot cream over the first layer. Level it as best as you can, then place the second layer of sponge on top. Soak the second layer with the syrup from the compote. Place the cake in the refrigerator for a few hours so that the gelatin sets the cream and the layers settle. 5. Decorating After the cake has chilled sufficiently, whip the 150 ml of cream and spread it on top. Garnish with pieces of canned apricots. Cut into portions once the cream is well set. A knife dipped in cold water and wiped before each cut can help achieve cleaner slices. Why I make this recipe often It’s a perfect dessert when I want something fruity and creamy without complicated decorations. The cocoa sponge balances the sweet yogurt cream, and the apricots are present both in the mixture and as decoration. I also like that the cake can be assembled in advance and kept in the refrigerator until serving. After a few hours in the cold, the cream becomes more stable, and the soaked sponge becomes more tender. Tips and Variations Tips The sponge must be allowed to cool completely before cutting. If it is still warm, it can break more easily, and the cream will soften when placed on top. Sift the flour, cocoa, and baking powder together. This way, the dry ingredients distribute more evenly in the batter and incorporate more easily. When mixing the egg whites, flour, and whipped cream with yogurt, use slow movements. Mixtures with whipped cream and egg whites should be mixed as little as possible. The gelatin is hydrated in cold water, then heated just enough to liquefy. Do not boil it and do not pour it hot over the cream. The apricots should be cut into small cubes for the cream. Larger pieces can make the slices harder to cut and can hinder the even spreading of the cream. Substitutions The recipe uses apricot yogurt and Greek yogurt with 10% fat. To maintain a flavor and consistency close to the original version, it is best not to substitute these two types of yogurt with very liquid products. No substitute for the gelatin in the recipe is specified. Since the cream needs to set, any change would require following the instructions and specific quantities for the product used. Variations The canned apricots can be left in slightly larger pieces in the cream if you prefer a more pronounced flavor in each slice. For a more uniform texture, keep the small cubes as indicated in the basic recipe. The decoration can be kept simple, just with whipped cream and pieces of canned apricots. No other decoration ingredients are necessary, and the cake looks good enough with just a smooth layer of cream. Serving Ideas Serve the cake cold after the cream has set. It is easier to portion if it has been in the refrigerator for a few hours, not just until the sponge has cooled. It can be cut into squares or rectangles, depending on the pan used and the desired portion size. Frequently Asked Questions Can I use the sponge while it is still slightly warm? It is not recommended. The sponge must be cooled before cutting and assembling. A warm sponge can break more easily and affect the consistency of the yogurt cream. How long should the cake stay in the refrigerator? The recipe indicates "a few hours," without a specific time. The cake should be left long enough for the gelatin to set the cream and the layers to settle. Check when the cream is firm to the touch and does not move when cut. Can I use only apricot yogurt? The recipe consists of 400 g of apricot yogurt and 400 g of Greek yogurt with 10% fat. Using only one type of yogurt changes the flavor and consistency of the cream, so it is preferable to keep the original combination. What should I do if the gelatin has set before I add it to the cream? Warm it again very slightly, just enough to liquefy, without boiling it. Then immediately incorporate it into the cream with gentle movements. Can the cake be made without the whipped cream decoration? Yes. The decoration consists of 150 ml of cream and pieces of canned apricots. The inner cream remains the same, and the cake can be served without the top layer. Nutritional Values The values below are estimates. The exact amount depends on the brand of yogurt, cream, compote, and the number of servings. For reference, the calculation is made for a cake divided into 12 servings and includes sugar, sponge, cream, and decoration. One serving may contain approximately 430–500 kcal, 8–10 g of protein, 55–65 g of carbohydrates, and 19–24 g of fat. The estimate is especially influenced by the 250 g of powdered sugar in the cream, the sugar used in the sponge, the cream, and the amount of syrup absorbed by the layers. If the portions are larger or smaller, the values per serving will change proportionally. Storage and Reheating Store the cake in the refrigerator, covered, to prevent it from absorbing odors from other foods and to keep the cream from drying out on the surface. Since it is a dessert with yogurt, cream, gelatin, and canned fruit, it is not suitable for long-term storage at room temperature. The recipe is not reheated. It is served cold, directly from the refrigerator or after being at room temperature for a very short time for easier cutting.
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