To prepare this delicious yogurt and fruit cake, we start by carefully separating the egg yolks from the egg whites. It is essential that the egg whites contain no trace of yolk to achieve a perfect foam. In a bowl, we beat the egg whites with a pinch of salt until they become a firm foam. Then, we gradually add 50 grams of sugar, pouring it in a rain-like manner while continuing to beat, so that we obtain a glossy and fluffy meringue.
In another bowl, we cream the egg yolks with the remaining sugar and powdered sugar, gradually adding 6 tablespoons of warm milk. The mixture should become homogeneous and creamy. In another container, we combine the flour, cornstarch, baking powder, and cocoa, then pour this mixture over the egg yolk cream. Using a spatula, we gently fold it in, being careful not to destroy the aeration achieved in the egg whites. Finally, we incorporate the beaten egg whites, mixing delicately with a whisk.
We prepare the oven, setting it to 175 degrees Celsius. We place a sheet of parchment paper at the bottom of the baking pan, pour in the batter, and level the surface with a spatula. We bake the base for 30 minutes until it becomes slightly elastic to the touch. Once baked, we turn the base onto a wooden board and let it cool completely before cutting it into three equal parts.
To prepare the cream, we whip the cream for whipping with a mixer until it becomes firm. If desired, we can also add half a sachet of whipping stabilizer for better consistency. Separately, we dissolve the gelatin in a little cold water and gently heat it in a bain-marie, being careful not to boil it. We mix it well with the yogurt, and finally, we add the whipped cream, carefully homogenizing everything.
Assembling the cake is a joyful stage. We place the first strip of base on a platter, soak it with a syrup made of water and sugar, then spread a generous layer of yogurt cream. On top, we arrange fruits from compote, then add the second strip of base, which we soak again and spread with cream. Finally, we place the last strip of base, cover the cake with whipped cream, and decorate according to personal preferences, letting creativity guide us.
After we are done, we refrigerate the cake for a few hours to firm up the cream and blend the flavors. This cake is ideal for any occasion and will surely be appreciated by all who taste it. Enjoy your meal!
In another bowl, we cream the egg yolks with the remaining sugar and powdered sugar, gradually adding 6 tablespoons of warm milk. The mixture should become homogeneous and creamy. In another container, we combine the flour, cornstarch, baking powder, and cocoa, then pour this mixture over the egg yolk cream. Using a spatula, we gently fold it in, being careful not to destroy the aeration achieved in the egg whites. Finally, we incorporate the beaten egg whites, mixing delicately with a whisk.
We prepare the oven, setting it to 175 degrees Celsius. We place a sheet of parchment paper at the bottom of the baking pan, pour in the batter, and level the surface with a spatula. We bake the base for 30 minutes until it becomes slightly elastic to the touch. Once baked, we turn the base onto a wooden board and let it cool completely before cutting it into three equal parts.
To prepare the cream, we whip the cream for whipping with a mixer until it becomes firm. If desired, we can also add half a sachet of whipping stabilizer for better consistency. Separately, we dissolve the gelatin in a little cold water and gently heat it in a bain-marie, being careful not to boil it. We mix it well with the yogurt, and finally, we add the whipped cream, carefully homogenizing everything.
Assembling the cake is a joyful stage. We place the first strip of base on a platter, soak it with a syrup made of water and sugar, then spread a generous layer of yogurt cream. On top, we arrange fruits from compote, then add the second strip of base, which we soak again and spread with cream. Finally, we place the last strip of base, cover the cake with whipped cream, and decorate according to personal preferences, letting creativity guide us.
After we are done, we refrigerate the cake for a few hours to firm up the cream and blend the flavors. This cake is ideal for any occasion and will surely be appreciated by all who taste it. Enjoy your meal!
Ingredients
For the pastry: - 2 eggs - a pinch of salt - 150 g. sugar - a packet vanilla sugar - 80 g. flour - 80 g. starch - 6 tablespoons full-fat milk - a teaspoon baking powder - 40 g. cocoa powder For the cream: ~ a large strawberry yogurt 375 g ~ a sachet of gelatin ~ 300 g whipped cream For the filling I used fruit compote. For the garnish: vegetable whipped cream, chocolate flakes, decorative chocolates and raspberries.