To start preparing this delicious yogurt and cherry cake, the first step is to prepare the gelatin. We put the gelatin in warm water, making sure it is completely covered, and let it hydrate for about 20 minutes. During this time, we will take care of the other ingredients so that we are ready to continue the cooking process.
In a large bowl, we mix the Greek yogurt with the powdered sugar, using a whisk or a spatula. It is important to mix well to achieve a homogeneous and creamy composition. Once the gelatin has completely dissolved, we add it to the yogurt mixture, stirring continuously to avoid lumps. Then, we gradually add the whipped cream, ensuring that we gently incorporate it into our mixture, so the cake will have a fluffy and airy texture. We continue to mix with gentle movements until everything is well combined and uniform.
The next step involves preparing the cake pan. We choose a detachable pan which we line with aluminum foil to prevent the mixture from leaking. We pour half of the yogurt mixture into the pan, leveling the surface well with a spatula. Then, we add a generous layer of cherries, which we previously drained of syrup. This layer of fruit will add a note of freshness and a delicious contrast to the yogurt cream.
We continue with the rest of the yogurt mixture, carefully pouring it over the cherries. Then, we add another layer of cherries, making sure they are evenly distributed. The last layer consists of ladyfingers, which we will soak in the syrup left by the cherries to give them an intense flavor and a sweet-sour taste. We carefully arrange the ladyfingers, covering the entire surface of the cake.
After we finish assembling the cake, we cover it with plastic wrap and refrigerate it for about two hours. Ideally, we should leave it in the fridge from evening until morning, to allow it to set well and let the flavors blend. The next morning, we take the cake out of the fridge, carefully remove the aluminum foil, and turn it out onto a platter. The cake will have an appetizing appearance and will be ready to be enjoyed with loved ones. This simple yet refined recipe will surely bring a smile to everyone's faces!
In a large bowl, we mix the Greek yogurt with the powdered sugar, using a whisk or a spatula. It is important to mix well to achieve a homogeneous and creamy composition. Once the gelatin has completely dissolved, we add it to the yogurt mixture, stirring continuously to avoid lumps. Then, we gradually add the whipped cream, ensuring that we gently incorporate it into our mixture, so the cake will have a fluffy and airy texture. We continue to mix with gentle movements until everything is well combined and uniform.
The next step involves preparing the cake pan. We choose a detachable pan which we line with aluminum foil to prevent the mixture from leaking. We pour half of the yogurt mixture into the pan, leveling the surface well with a spatula. Then, we add a generous layer of cherries, which we previously drained of syrup. This layer of fruit will add a note of freshness and a delicious contrast to the yogurt cream.
We continue with the rest of the yogurt mixture, carefully pouring it over the cherries. Then, we add another layer of cherries, making sure they are evenly distributed. The last layer consists of ladyfingers, which we will soak in the syrup left by the cherries to give them an intense flavor and a sweet-sour taste. We carefully arrange the ladyfingers, covering the entire surface of the cake.
After we finish assembling the cake, we cover it with plastic wrap and refrigerate it for about two hours. Ideally, we should leave it in the fridge from evening until morning, to allow it to set well and let the flavors blend. The next morning, we take the cake out of the fridge, carefully remove the aluminum foil, and turn it out onto a platter. The cake will have an appetizing appearance and will be ready to be enjoyed with loved ones. This simple yet refined recipe will surely bring a smile to everyone's faces!
Ingredients
500 ml whipped cream (350 ml in the mixture and 150 ml for decoration) 250 g ladyfingers 400 ml yogurt 3 packets of gelatin 200 ml warm water (for gelatin) 120 g powdered sugar with vanilla flavor A cherry compote (I had canned ones in a jar)