Yogurt and pineapple cream cake

Light Cake with Yogurt Cream and Pineapple: A Light and Refreshing Delight

Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 60-70 minutes
Number of servings: 8-10

In a hectic world where desserts are often heavy and calorie-laden, this light cake with yogurt cream and pineapple is a true oasis of freshness. Easy to prepare and full of flavor, this dessert is perfect for any occasion or simply to indulge yourself at the end of the day. I will show you step by step how to make it, and in the end, I will teach you a few tricks to customize it to your taste.

The history of this type of cake is simple yet charming. Inspired by culinary traditions of fruit desserts, it has become popular due to its ease of preparation and versatility. Whether it’s pineapple, strawberries, or oranges, this cake easily adapts to available ingredients, transforming into a perfect dessert for all seasons.

Necessary ingredients:

For the base:
- 3 egg whites
- 3 tablespoons of sugar
- 3 egg yolks
- 3 tablespoons of flour

For the cream:
- 1 packet of gelatin
- 100 ml milk
- 200 g Hulala whipped cream
- 1 packet of cream stabilizer
- 375 g yogurt
- 2 tablespoons of powdered sugar
- 200 g pineapple (canned, with syrup reserved)

For decoration:
- Pieces of pineapple, strawberries, or oranges (optional)

Step by step:

1. Preparing the base: Start by preheating the oven to 180°C. In a large bowl, beat the egg whites with the sugar until you achieve a thick, glossy cream. This step is crucial as the air incorporated will make the base airy and fluffy.

2. Adding the yolks and flour: Add the yolks one by one, continuing to mix. Then, sifting the flour, gradually incorporate it into the mixture, mixing with a spatula to avoid losing the air from the egg whites.

3. Baking the base: Prepare a cake pan by lining it with parchment paper. Pour the batter into the pan and level the surface. Place the pan in the oven and bake for 25-30 minutes or until the toothpick test is passed (when the toothpick comes out clean). After baking, let the base cool completely, then remove the ring of the pan.

4. Preparing the cream: In a small saucepan, add the packet of gelatin to 100 ml of milk and let it hydrate for 10 minutes. This is an important step as it will ensure a smooth texture for the cream.

5. Mixing the whipped cream: Whip the cream until it becomes firm, and at the end, add the cream stabilizer to give it stability. In another bowl, mix the yogurt with the 2 tablespoons of powdered sugar. If you prefer it sweeter, feel free to add more sugar, but be careful not to overpower the fresh taste of the yogurt.

6. Dissolving the gelatin: Place the saucepan with the gelatin over low heat, stirring constantly until the gelatin completely dissolves (without letting it boil). Once dissolved, add it to the bowl with yogurt and mix well until you get a smooth paste.

7. Combining the ingredients: Fold the whipped cream and drained pineapple into the yogurt mixture. Mix everything carefully to maintain the airiness of the cream.

8. Assembling the cake: Once the base has cooled, soak it with the pineapple syrup. Pour the yogurt cream over the base, and if desired, you can add pieces of pineapple on top. Refrigerate the cake for about an hour to set well.

9. Serving: After it has been in the fridge, cut the cake into slices and serve it with slices of fresh fruit on top for a colorful appearance and an explosion of flavors.

Useful tips:
- You can replace the pineapple with other fruits, such as fresh strawberries or pieces of oranges. This is an excellent way to vary the recipe and adapt it to your preferences.
- Make sure the gelatin is well dissolved to avoid lumps in the cream.
- If you want an even lighter cake, you can reduce the amount of sugar in the recipe.

Nutritional benefits:
This light cake is a healthy alternative to traditional desserts, having a low calorie content and being rich in protein due to the yogurt and cream. The pineapple adds a natural sweetness and is an excellent source of vitamin C and fiber.

Frequently asked questions:
- Can I use Greek yogurt? Yes, Greek yogurt will provide an even creamier texture, but make sure it is natural and without added flavors.
- How can I store the cake? The cake can be stored in the refrigerator in an airtight container for 2-3 days.
- Is it possible to make the cake gluten-free? Sure! Use gluten-free flour instead of regular flour.

This light cake with yogurt cream and pineapple is more than just a dessert; it is a culinary experience that combines health with the pleasure of taste. I encourage you to try this recipe and share the result with your loved ones. Enjoy!