Strawberry yogurt cream cake

Yogurt and strawberry cream cake: A refreshing delicacy for celebrations

Total time: 1 hour and 30 minutes (preparation + baking + cooling)
Number of servings: 12

On a special day, such as Saint Alexander's Day, I had the privilege of preparing a cake that would bring joy not only to the celebrant but also to his colleagues. The yogurt and strawberry cream cake is a perfect choice for such an event: it is refreshing, light, and delicious. So, let's start the kitchen adventure!

A brief history of the cake

Cakes have been a symbol of celebrations throughout history, with deep roots in the culinary traditions of many cultures. From simple cakes made of flour and honey to elaborate ones with sophisticated creams and chocolate decorations, each cake tells a story. The yogurt and strawberry cream cake brings a fresh touch, combining the smooth texture of yogurt with the sweetness of strawberries, creating an unforgettable culinary experience.

Ingredients

For the base:
- 6 eggs
- 10 tablespoons of flour
- 10 tablespoons of sugar
- 4 tablespoons of oil
- 1 packet of baking powder

For the cream:
- 500 ml of fruit yogurt (preferably strawberry)
- 500 ml of liquid cream
- 3-4 tablespoons of strawberry jam or 3-4 tablespoons of powdered sugar

For decoration:
- Whipped cream
- White chocolate flakes
- Dark chocolate drops

Preparing the base

1. Separating the eggs: Start by separating the egg whites from the yolks. It is important to have clean bowls, as any trace of fat can prevent the egg whites from whipping well.

2. Whipping the egg whites: In a large bowl, beat the egg whites with a mixer until they form stiff peaks. Gradually add the sugar, continuing to beat until the mixture becomes glossy and firm. This step is essential for achieving a fluffy base.

3. Incorporating the yolks: In another bowl, mix the yolks with the oil. Then, add this mixture to the egg whites, gently folding with a spatula from the bottom up to avoid losing air in the mixture.

4. Adding the flour: Sift the flour together with the baking powder and fold it into the egg mixture, again with gentle movements from the bottom up.

5. Baking: Pour the mixture into a detachable ring cake pan lined with baking paper. Bake in a preheated oven at 180 degrees Celsius for about 30 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the base cool in the pan for a few minutes, then transfer it to a rack to cool completely.

Preparing the cream

1. Whipping the cream: In a cold bowl, whip the liquid cream until it becomes firm. If desired, you can add a packet of cream stabilizer to ensure it holds well.

2. Mixing with yogurt: In another bowl, mix the yogurt with strawberries and, if necessary, add the strawberry jam or powdered sugar. Make sure to use quality yogurt for the best taste. Personally, I opted for yogurt with large fruit pieces, which added a pleasant texture to the cream.

3. Incorporating the whipped cream: With a spatula, gradually fold the whipped cream into the yogurt mixture, mixing gently to maintain volume.

4. Adjusting the consistency: If the cream seems too soft, you can add gelatin. Prepare the gelatin according to the instructions on the package, allowing it to cool, then fold it into the cream.

Assembling the cake

1. Cutting the base: Once the base has cooled completely, cut it into three equal parts.

2. Assembling the cake: Place the ring of the cake mold on a platter and start assembling the cake. Alternate layers of base with layers of cream, finishing with a layer of base.

3. Refrigerating: Cover the cake with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This step is crucial to allow the flavors to blend and the cake to set.

Decorating the cake

1. Removing the ring: Once the cake has cooled and set, carefully remove the ring of the mold.

2. Decorations: Use whipped cream to decorate the top and sides of the cake. You can add white chocolate flakes and dark chocolate drops for a contrast of colors and textures.

Helpful tips

- Choosing ingredients: Use high-quality ingredients, especially the yogurt and cream, to achieve a delicious cake.
- Variations: You can experiment with other fruits, such as raspberries or peaches, instead of strawberries. Also, for a more intense flavor, you can add a splash of vanilla or rum essence to the cream.
- Serving: The cake pairs wonderfully with flavored tea or cold lemonade. It is a perfect dessert for hot summer days or any special occasion.

Nutritional benefits

This yogurt and strawberry cream cake is not only delicious but also healthy. Yogurt provides an important source of probiotics, which are beneficial for digestion, while strawberries are rich in antioxidants, vitamins, and minerals. Additionally, the cake is lower in calories than many other traditional desserts, making it an excellent choice for those who want to enjoy a sweet treat without compromising their diet.

Frequently asked questions

1. Can I use natural yogurt?
Yes, you can use natural yogurt, but make sure to add a little sugar or jam to compensate for the lack of flavor.

2. How can I store the cake?
The cake can be stored in the refrigerator for 3-4 days, covered with plastic wrap.

3. What can I do if the cream is too soft?
If the cream is too soft, you can add gelatin or another packet of cream stabilizer.

In conclusion, the yogurt and strawberry cream cake is a wonderful choice for any celebration. It is easy to prepare, delicious, and most importantly, refreshing. I wish you good appetite and joyful celebrations!