Strawberry cake with yogurt cream

Strawberry and yogurt cream cake - A sweet celebration for every woman! Every year, on March 8th, we enjoy a celebration dedicated to women, and what better way to celebrate than to surprise them with a delicious cake, featuring fresh strawberries and a fine yogurt cream? This strawberry and yogurt cream cake recipe is not only simple but also quick, making it perfect for any special occasion. Moreover, it is a light dessert that can be enjoyed guilt-free, thanks to its healthy ingredients. Let's get started! Preparation time: 30 minutes Cooling time: 4 hours (or ideally overnight) Total time: 4 hours and 30 minutes Number of servings: 8 Ingredients: - 100 g white chocolate - 100 ml whipping cream - 10 g gelatin - 300 g full-fat yogurt (preferably Greek for a creamier texture) - 500 g fresh strawberries, plus a few for decoration - Ladyfingers (enough to line the cake pan) History and inspiration for the recipe: The strawberry and yogurt cream cake is a classic combination, inspired by pastry traditions from around the world. Strawberries, with their sweet and refreshing flavor, are versatile fruits that add a touch of freshness to any dessert. The yogurt cream provides a hint of acidity that perfectly balances the sweetness. This recipe is ideal for spring when strawberries are in full season, but it can also be adapted with other berries, such as raspberries or blueberries. Step by step: How to prepare the perfect cake 1. Hydrating the gelatin: Start by soaking the gelatin in a few tablespoons of cold water. Let it absorb the water for 5-10 minutes. This step is essential for achieving a smooth texture in your cream. 2. Melting the chocolate: In a small saucepan, add the broken white chocolate and whipping cream. Place the saucepan over low heat and stir constantly to prevent the chocolate from burning. Turn off the heat as soon as the mixture reaches boiling point. Now, let it cool slightly. 3. Incorporating the gelatin: Once the chocolate mixture has cooled, add the hydrated gelatin and stir until completely homogeneous. Make sure the gelatin is well dissolved in the chocolate; otherwise, you'll have lumps in the final cream. 4. Preparing the cream: In a separate bowl, whip the white chocolate cream for a few minutes until it starts to thicken slightly. Then, add the yogurt and gently mix until combined. Finally, fold in the sliced or diced strawberries, being careful not to crush them. 5. Assembling the cake: Line a small cake pan (18 cm in diameter) with plastic wrap to facilitate removing the cake. Arrange the ladyfingers around the edge of the pan, pressing them down firmly. Pour the yogurt and chocolate cream into the center, smoothing the surface. 6. Cooling: Cover the pan with plastic wrap and place it in the fridge for a few hours, preferably overnight. This will allow the cream to set and the flavors to meld. 7. Serving the cake: Once the cooling time is up, invert the cake onto a serving platter and carefully remove the plastic wrap. Decorate with the reserved strawberries, cut in half, for an attractive presentation. Useful tips for a perfect result: - Use very ripe and flavorful strawberries for an intense taste. If you can't find fresh strawberries, you can use frozen strawberries, but make sure to thaw and drain them well before use. - If you prefer a more intense chocolate flavor, you can add a few drops of vanilla extract to the chocolate mixture. - You can substitute the yogurt with vanilla-flavored yogurt to add an extra note of sweetness. - If you want a less sweet version, you can omit the white chocolate and use only yogurt with a drizzle of honey. Combinations and serving: This strawberry and yogurt cream cake pairs perfectly with a cup of green tea or a glass of sweet white wine, which will highlight the sweetness of the dessert. You can also serve it alongside vanilla ice cream or a dollop of whipped cream. Frequently asked questions: - Can I use a different type of chocolate? Yes, you can use dark chocolate or milk chocolate, but the taste of the cake will be different. - How long can I keep the cake? The cake can be stored in the fridge for 2-3 days, but it is best enjoyed fresh. - Can I use something else instead of ladyfingers? Yes, you can use digestive biscuits or even a simple cake layer, cut into slices. Now it's time to get cooking! I can't wait to hear how your strawberry and yogurt cream cake turned out. May every slice bring joy and celebration to the hearts of your loved ones!