Yogurt and apricot cake

Light Apricot and Yogurt Cake - A Celebration of Flavor!

Who doesn't love a cake that brings joy and reminds us of special moments? This light apricot and yogurt cake recipe is perfect for any occasion, whether you're celebrating an anniversary or simply want to treat yourself to something delicious. With a fine sponge base filled with yogurt and apricot cream, this cake is not only delicious but also easy to make. Let's start this culinary adventure!

Preparation time: 30 minutes
Baking time: 35-40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

Ingredients

For the sponge:
- 6 eggs (make sure they are at room temperature)
- 200 g sugar
- 1 packet of vanilla sugar
- a pinch of salt
- vanilla essence (optional)
- rum essence (optional)
- 3 tablespoons oil
- 200 g flour
- 50 g cocoa powder
- 1 packet of baking powder

For the apricot cream:
- 500 g canned apricots (halves)
- 375 g apricot-flavored yogurt
- 200 g sweetened liquid cream
- 2 packets of gelatin

For the fruit cream:
- 350 g canned apricots
- 1 packet of vanilla sugar
- syrup left from the canned apricots after soaking the cake
- 1 packet of gelatin

Additionally:
- 1 jar of apricot jam
- syrup from the canned apricots
- fruit from the compote for decoration
- whipped cream for decoration

Step 1: Preparing the sponge

1. Separating the eggs: Start by separating the egg whites from the yolks. It is crucial for the eggs to be at room temperature to achieve a fluffy sponge. If they are too cold, you risk having a cake that sinks in the middle.

2. Beating the egg whites: In a large bowl, beat the egg whites with a pinch of salt until foamy. Then, add the sugar and vanilla sugar, continuing to mix until the sugar completely dissolves and you achieve a firm foam.

3. Adding the yolks: Incorporate the yolks, one at a time, mixing continuously to ensure good homogenization.

4. Incorporating the oil and flavors: Stop the mixer and add the oil, vanilla essence, and rum essence if you want to mask the strong egg flavor. Mix gently to integrate the ingredients.

5. Adding the flour: Sift the flour mixed with cocoa and baking powder into the batter in 2-3 batches, mixing with a silicone or wooden spatula. This step is essential to keep the batter airy.

6. Baking the sponge: Pour the batter into a 24 cm springform pan lined with parchment paper on the bottom and greased with oil and a little flour on the sides. Bake in a preheated oven at 180°C for 35-40 minutes. Check with a toothpick, and when it comes out clean, the sponge is ready.

7. Cooling: Turn off the oven and let the sponge cool in the oven with the door slightly open to prevent sudden cooling. This trick will help the sponge not to sink.

8. Cutting the sponge: Once completely cooled, run a knife along the edges and cut the sponge into three horizontal layers.

Step 2: Preparing the cream

1. Apricot puree: In a blender, turn the canned apricot halves into a fine puree.

2. Preparing the whipped cream: In a bowl, pour the liquid cream and mix until it becomes firm. Then, gradually add the yogurt, mixing gently until well combined.

3. Incorporating the puree: Add the apricot puree to the yogurt cream and mix well.

4. Adding the gelatin: Prepare the gelatin according to the instructions on the package and let it cool completely. Then, incorporate it into the yogurt cream, being careful not to add warm gelatin to avoid curdling the cream.

Step 3: Assembling the cake

1. First layer: On a flat platter, place the removable ring of the pan. Put the first layer of sponge and soak it with the syrup from the compote. Spread a layer of apricot jam over the entire surface.

2. Adding the cream: Pour half of the yogurt and apricot cream, smoothing it evenly.

3. Second layer: Place the second layer of sponge, repeat the soaking process, and apply the remaining cream.

4. Final layer: Place the last layer of sponge, making sure it is well covered with syrup.

5. Fruit cream: Blend the apricots with the vanilla sugar and mix them with the leftover syrup from the compote. Add the gelatin prepared according to the instructions and pour the mixture over the cake. Let the cake chill in the refrigerator, preferably overnight, to set well.

Step 4: Decorating the cake

1. Finalizing: After the cake has cooled and set, carefully remove the removable ring. Use a knife to ease this step.

2. Decorating: Garnish the cake with whipped cream on the edges and add fruit from the compote on top, according to your imagination.

Practical tips

- Ingredient temperature: Ensure that the eggs and cream are at room temperature to achieve a smooth texture.
- Gelatin: Always check the instructions on the gelatin package. If the gelatin is not properly prepared, the cream will not set properly.
- Flavors: Experiment with different flavors and fruits. You can replace apricots with peaches or plums, and the apricot jam can be substituted with peach jam.

Calories and nutritional benefits

This light cake is an excellent choice for a sweet snack, having approximately 250 calories per serving, depending on the portion size and specified ingredients. Apricots are rich in vitamins A and C, and yogurt provides beneficial probiotics for digestion.

Frequently asked questions

- Can I use other fruits? Of course! You can adapt the recipe with your favorite fruits, but make sure they have a similar texture to apricots.
- How long can the cake be kept? The cake can be stored in the refrigerator for 3-4 days, covered to prevent drying out.
- How can I make the cake less sweet? Reducing the amount of sugar in the sponge or cream will make the cake less sweet while keeping its flavor.

Serving suggestions

This light apricot and yogurt cake pairs perfectly with a cup of green tea or freshly squeezed lemonade with mint. It can also be served with vanilla ice cream for a refreshing contrast.

I hope this recipe becomes one of your favorites, just as it has for me! Enjoy every slice and cherish the beautiful moments created with your loved ones!