Yogurt cream stracciatella cake with cherries

Name: Yogurt cream stracciatella cake with cherries - Codruta A.
Ingredients: For the base: 6 eggs; a pinch of salt; 6 tablespoons of sugar; 6 tablespoons of oil; 2 tablespoons of water; 1 pinch of baking powder; 12 tablespoons of flour; grated lemon zest. For the cream: 500 g yogurt; 100 g sugar; 100 ml whipped cream; 5 g gelatin; 50 g dark chocolate; 300 g pitted cherries. For decoration: 100 g dark chocolate; 6 tablespoons of milk; 50 g butter; whipped cream for topping.

Dessert - Yogurt cream stracciatella cake with cherries by Codruta A. - Recipia

The yogurt cream cake with stracciatella and sour cherries is perfect for warm days when you crave a cold dessert with a fluffy base and light cream. The tartness of the cherries balances the yogurt, whipped cream, and chocolate, and the cream sets nicely after a few hours in the fridge. I let the cake sit overnight before glazing it, but it needs at least a few hours to be cut neatly. Quick Info Total time: a few hours, depending on cooling time; for a firmer result, the cake can stay in the fridge overnight Preparation time: not specified in the original recipe Baking time: 30 minutes Oven temperature: 180 degrees Celsius Servings: the number is not specified; it depends on the size of the pans and how the pieces are cut Difficulty: medium Recipe type: cold cake with fruit, yogurt, whipped cream, and chocolate Ingredients For the base 6 eggs 1 pinch of salt 6 tablespoons sugar 6 tablespoons oil 2 tablespoons water 1 packet baking powder 12 tablespoons flour Grated zest of one lemon For the yogurt cream with cherries 500 g yogurt 100 g sugar 100 ml whipped cream 5 g gelatin 50 g dark chocolate 300 g pitted sour cherries Sugar to taste for cherries For the glaze and decoration 100 g dark chocolate 6 tablespoons milk 50 g butter Whipped cream for decoration A little syrup from the cherries, optional, for coloring the whipped cream A little grated chocolate for decoration Preparation steps 1. Prepare the base Separate the egg whites from the yolks. Place the egg whites in a bowl, add the pinch of salt, and beat them until frothy. Gradually incorporate the sugar while continuing to mix. The egg whites should form stiff peaks, and the sugar should be well dissolved. Add the water, oil, and grated lemon zest. Then, add the yolks one at a time, gently mixing after each addition. It is important not to mix aggressively so that the egg white foam remains airy. Separately, mix the flour with the baking powder. Add this mixture to the egg composition and fold it in gently until there are no traces of flour. Pour the batter into a baking pan lined with parchment paper. Bake the base at 180 degrees Celsius for about 30 minutes. After baking, let the base cool completely. Once it is fully cooled, cut it into two layers. 2. Prepare the cherries Wash the cherries and pit them if they aren't already pitted. Sprinkle with sugar to taste, mix, and let them drain. It's best to drain as much liquid as possible before adding them to the cream. Keep a little syrup if you want to color the whipped cream for decoration. 3. Prepare the cream Place the yogurt in a bowl and mix it with the sugar until dissolved. Whip the cream separately, then gradually fold it into the yogurt with gentle movements. Add the drained cherries and the grated dark chocolate. Prepare the gelatin according to the instructions on the packet. Once ready, add it to the yogurt mixture and stir until the cream is smooth. Refrigerate the cream until it cools while the base is also cooling. You don’t need to wait for it to set completely in the bowl; it just needs to be cold before assembly. 4. Assemble the cake Use the pan in which you baked the base. Line it with plastic wrap, then place the first layer of the base. Pour the cold cream over the base and level it out. Place the second layer of the base on top and wrap the plastic wrap around the cake. Put the pan in the fridge for a few hours until the cream sets. For a stable texture and easier cutting, the cake can stay in the fridge overnight. 5. Prepare the chocolate glaze Break the chocolate into pieces and place it in a small saucepan with the milk and butter. Keep the pan on the heat and stir continuously until the chocolate melts and the mixture becomes smooth. Let the glaze cool slightly. Do not pour it hot over the cake, as it may soften the top layer and whipped cream if you have already decorated it. Spread the glaze over the cold cake and level it. You can make dollops of whipped cream on top. For a light pink decoration, mix the whipped cream with a little cherry syrup. Finally, grate a little chocolate over the cake. Why I make this recipe often I love the combination of the cold yogurt cream and the tart cherries. The base is simple, and the cream is not heavy, even though the cake contains chocolate. It keeps well in the fridge and tastes better after it has had time to cool and set. Tips and variations Tips Let the base cool completely before cutting. If it is warm, it may break more easily, and the cream will soften when placed on top. The cherries must be drained before being added to the cream. If too much liquid remains, the cream may become softer than desired. Incorporate the flour gently, without overmixing. This way, the base retains the volume obtained from the egg whites. Prepare the gelatin exactly according to the instructions on the package. The amount in the recipe is 5 g, so do not substitute it with an estimated amount. Let the glaze cool slightly before spreading. If it is too hot, it may affect the cold cream underneath. Substitutions Pitted cherries can be used fresh, as specified in the recipe. If they are already frozen and thawed, they must be drained very well before being added to the cream, as they release more liquid. For decoration, the whipped cream can be left white if you do not want to use cherry syrup. The syrup is used only to give it a light color. Variations You can keep the chocolate in the cream in larger shavings to feel it more distinctly in each slice. The recipe uses dark chocolate in both the cream and the glaze. If you prefer a simpler decoration, the cake can be covered only with the chocolate glaze and a little grated chocolate. The dollops of whipped cream are optional for appearance but make the dessert visually easier to portion. Serving ideas The cake is served cold, straight from the fridge. It is important to allow it enough time to set before cutting, especially if you want clean slices. Frequently asked questions 1. Can I use frozen cherries? Yes, but they need to be thawed and drained very well before use. Frozen cherries can release more liquid, which can thin the cream. 2. How long should the cake stay in the fridge? The recipe mentions a few hours until the cream sets. For a more secure result, it can stay overnight in the fridge, as it was initially prepared. 3. Why do the cherries need to be drained? To prevent excess liquid from getting into the yogurt cream. The cherries mix better into the cream when they are just juicy, not full of syrup. 4. Can I add the glaze immediately after taking the cake out of the fridge? Yes, but the glaze should be allowed to cool slightly after making. Do not use it while it is very hot, as it can soften the cream layer on top. 5. Can I leave the cake overnight before decorating? Yes. In fact, this time helps the cream to set. The glaze, whipped cream, and grated chocolate can be added after the cooling period. Nutritional values The values below are estimates and can vary significantly depending on the type of yogurt, whipped cream used, the amount of sugar added to the cherries, and the amount of whipped cream used for decoration. For a serving of approximately 100 g, the cake can have around 280-340 kcal, approximately 5-7 g of protein, 30-38 g of carbohydrates, and 14-19 g of fat. The estimate includes the main ingredients from the base, cream, and glaze, but it cannot be exact as the amount of sugar used for the cherries is not specified, the type of yogurt is not specified, and neither is the exact amount of whipped cream for dollops. Larger servings will obviously have higher nutritional values. Storage and reheating Keep the cake in the fridge, covered, so that the base and cream do not dry out or absorb odors from the fridge. It is a cold dessert and should not be reheated. For good texture, only take out the pieces that will be served. If it sits too long at room temperature, the cream can soften, especially on warm days.

Yogurt cream stracciatella cake with cherries

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