Yogurt and Sour Cherry Cake: A Delightful Treat Easy to Prepare
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 8-10
Welcome to the world of sweet delights! Today, I invite you to prepare together a yogurt and sour cherry cake, a simple and quick recipe, perfect for any occasion. This cake is not only an explosion of flavors but also a combination of textures that blends the fluffy base with the smooth yogurt cream and juicy sour cherries. Whether you serve it at an anniversary, a family gathering, or simply to indulge yourself, this dessert will surely impress!
A Brief History of Yogurt and Sour Cherry Cake
The origins of yogurt cakes are lost in the mists of time, and the combination with sour cherries adds an element of freshness and acidity, perfectly balanced by the sweetness of sugar. Sour cherries, fruits with a rich history, have been used for centuries in various dishes, and in this cake, they become the stars, providing not only flavor but also a vibrant color.
Ingredients
For the base:
- 2 eggs (medium)
- 3 tablespoons sugar
- 3 tablespoons flour
- 3-4 tablespoons oil (sunflower or olive, according to preference)
- a pinch of salt
For the yogurt cream:
- 1 cup plain full-fat yogurt (preferably Greek for a creamier texture)
- 1 cup liquid cream
- 1 packet of gelatin (10g)
- 5 tablespoons sugar
For the jelly:
- 1 cup (200 ml) sour cherry compote juice
- 1 packet of gelatin (10g)
Preparation
1. Preparing the base
Start by preheating the oven to 180 degrees Celsius. Prepare a springform cake pan by lightly greasing it with oil and dusting it with a little flour to prevent sticking.
In a large bowl, beat the egg whites with a pinch of salt until they become frothy. Gradually add the sugar, continuing to mix until you obtain a firm and glossy meringue. This step is essential to ensure a fluffy base!
In another bowl, mix the egg yolks with the oil. Pour the yolk mixture over the meringue, being careful not to overmix. Gradually add the flour, gently folding with a spatula, using upward motions to keep the air in the meringue.
Pour the mixture into the prepared pan and bake for 25-30 minutes, until the base turns golden and passes the toothpick test. Allow it to cool completely on a wire rack.
2. Preparing the yogurt cream
While the base cools, prepare the yogurt cream. In a bowl, combine the yogurt with the 5 tablespoons of sugar. In another bowl, whip the liquid cream until it becomes firm.
Hydrate the gelatin in ½ cup of water for 5 minutes, then place it in a double boiler until it completely dissolves, being careful not to boil. Let the gelatin cool slightly before adding it to the yogurt mixture, mixing well to combine.
Gently fold the whipped cream into the yogurt mixture, being careful to preserve the air and achieve a smooth texture.
3. Assembling the cake
Once the base has completely cooled, soak it with the sour cherry compote juice to add moisture. Evenly sprinkle the pitted sour cherries over the surface of the base.
Pour the yogurt cream over the soaked base, leveling it gently with a spatula. Cover the cake with plastic wrap and refrigerate for at least 30 minutes to set.
4. Preparing the jelly
For the jelly, hydrate the gelatin in 200 ml of sour cherry compote juice for 5 minutes, then dissolve it in a double boiler. Let it cool slightly, then pour the jelly over the cake. Place the cake back in the refrigerator until the jelly sets completely.
5. Serving
Once the cake has set, carefully remove the springform ring. Slice it and serve it plain or with a dollop of whipped cream on top. This yogurt and sour cherry cake pairs perfectly with a cup of green tea or a flavorful espresso, and the combination will delight every sense!
Useful Tips
- You can replace the sour cherries with other canned fruits, such as peaches, apricots, or pineapple, to vary the flavors.
- Make sure all ingredients are at room temperature for even mixing.
- If you want a lighter cake, use low-fat yogurt and reduce the amount of sugar in the yogurt cream.
Frequently Asked Questions
1. Can I use plant-based gelatin?
Yes, plant-based gelatin is an excellent alternative. Follow the instructions on the package for proper use.
2. How can I prevent the base from becoming dry?
Make sure the base is well soaked and do not overbake it. The toothpick test is essential!
3. Can the cake be frozen?
Although it can be frozen, the texture of the jelly and yogurt cream may be affected. It is recommended to consume it fresh.
This yogurt and sour cherry cake is more than just a dessert - it is a culinary experience that will bring you joy and satisfaction. So let’s enjoy this delicious recipe together!
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 8-10
Welcome to the world of sweet delights! Today, I invite you to prepare together a yogurt and sour cherry cake, a simple and quick recipe, perfect for any occasion. This cake is not only an explosion of flavors but also a combination of textures that blends the fluffy base with the smooth yogurt cream and juicy sour cherries. Whether you serve it at an anniversary, a family gathering, or simply to indulge yourself, this dessert will surely impress!
A Brief History of Yogurt and Sour Cherry Cake
The origins of yogurt cakes are lost in the mists of time, and the combination with sour cherries adds an element of freshness and acidity, perfectly balanced by the sweetness of sugar. Sour cherries, fruits with a rich history, have been used for centuries in various dishes, and in this cake, they become the stars, providing not only flavor but also a vibrant color.
Ingredients
For the base:
- 2 eggs (medium)
- 3 tablespoons sugar
- 3 tablespoons flour
- 3-4 tablespoons oil (sunflower or olive, according to preference)
- a pinch of salt
For the yogurt cream:
- 1 cup plain full-fat yogurt (preferably Greek for a creamier texture)
- 1 cup liquid cream
- 1 packet of gelatin (10g)
- 5 tablespoons sugar
For the jelly:
- 1 cup (200 ml) sour cherry compote juice
- 1 packet of gelatin (10g)
Preparation
1. Preparing the base
Start by preheating the oven to 180 degrees Celsius. Prepare a springform cake pan by lightly greasing it with oil and dusting it with a little flour to prevent sticking.
In a large bowl, beat the egg whites with a pinch of salt until they become frothy. Gradually add the sugar, continuing to mix until you obtain a firm and glossy meringue. This step is essential to ensure a fluffy base!
In another bowl, mix the egg yolks with the oil. Pour the yolk mixture over the meringue, being careful not to overmix. Gradually add the flour, gently folding with a spatula, using upward motions to keep the air in the meringue.
Pour the mixture into the prepared pan and bake for 25-30 minutes, until the base turns golden and passes the toothpick test. Allow it to cool completely on a wire rack.
2. Preparing the yogurt cream
While the base cools, prepare the yogurt cream. In a bowl, combine the yogurt with the 5 tablespoons of sugar. In another bowl, whip the liquid cream until it becomes firm.
Hydrate the gelatin in ½ cup of water for 5 minutes, then place it in a double boiler until it completely dissolves, being careful not to boil. Let the gelatin cool slightly before adding it to the yogurt mixture, mixing well to combine.
Gently fold the whipped cream into the yogurt mixture, being careful to preserve the air and achieve a smooth texture.
3. Assembling the cake
Once the base has completely cooled, soak it with the sour cherry compote juice to add moisture. Evenly sprinkle the pitted sour cherries over the surface of the base.
Pour the yogurt cream over the soaked base, leveling it gently with a spatula. Cover the cake with plastic wrap and refrigerate for at least 30 minutes to set.
4. Preparing the jelly
For the jelly, hydrate the gelatin in 200 ml of sour cherry compote juice for 5 minutes, then dissolve it in a double boiler. Let it cool slightly, then pour the jelly over the cake. Place the cake back in the refrigerator until the jelly sets completely.
5. Serving
Once the cake has set, carefully remove the springform ring. Slice it and serve it plain or with a dollop of whipped cream on top. This yogurt and sour cherry cake pairs perfectly with a cup of green tea or a flavorful espresso, and the combination will delight every sense!
Useful Tips
- You can replace the sour cherries with other canned fruits, such as peaches, apricots, or pineapple, to vary the flavors.
- Make sure all ingredients are at room temperature for even mixing.
- If you want a lighter cake, use low-fat yogurt and reduce the amount of sugar in the yogurt cream.
Frequently Asked Questions
1. Can I use plant-based gelatin?
Yes, plant-based gelatin is an excellent alternative. Follow the instructions on the package for proper use.
2. How can I prevent the base from becoming dry?
Make sure the base is well soaked and do not overbake it. The toothpick test is essential!
3. Can the cake be frozen?
Although it can be frozen, the texture of the jelly and yogurt cream may be affected. It is recommended to consume it fresh.
This yogurt and sour cherry cake is more than just a dessert - it is a culinary experience that will bring you joy and satisfaction. So let’s enjoy this delicious recipe together!