Yogurt and Strawberry Cream Cake
Who can resist the delight of a yogurt and strawberry cream cake? This recipe combines the freshness of fruit with a smooth and airy cream, resulting in a perfect dessert for any occasion. Whether you are celebrating an anniversary, a family reunion, or simply want to treat yourself, this cake will surely please everyone.
Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 4-5 hours
Total: 5 hours and 50 minutes
Number of servings: 8-10 servings
A bit of history
Yogurt desserts have been appreciated over time for their creamy texture and slightly tangy taste, and the combination with strawberries or other berries is a classic. Yogurt is a versatile ingredient, used not only in desserts but also in savory dishes, adding a touch of freshness and flavor. The yogurt and strawberry cream cake is an excellent choice for those who want a lighter dessert but full of flavor.
Ingredients
For the base:
- 130 g flour
- 60 g butter (soft, at room temperature)
- 2 tablespoons sugar
- 1 packet vanilla sugar
- 1 egg yolk
- 2 tablespoons cold water
- 100 g ladyfingers
For the cream:
- 750 g yogurt (preferably Greek for a creamier texture)
- 2 tablespoons sugar
- Zest of 1 lemon (for extra flavor)
- 500 ml liquid cream
- 200 g cherry jam
- 300 g fresh strawberries or from compote (make sure they are well drained)
- 2 packets gelatin (optionally, gelatin can be flavored for an even more intense taste)
Step by step
1. Preparing the base
In a bowl, combine the flour, soft butter, sugar, vanilla sugar, egg yolk, and cold water. Use a mixer or knead by hand until you obtain an elastic and homogeneous dough.
Tip: If the dough is too sticky, add a little flour, but be careful not to make it too dry.
Once you have the desired dough, wrap it in plastic wrap and refrigerate for 30 minutes.
2. Baking the base
Preheat the oven to 180°C (moderate heat). Then, roll out the dough on a floured surface, making sure to get a round shape slightly larger than the cake pan you are using. Transfer the dough to the cake pan and bake for 20 minutes or until golden.
Tip: Check the base with a toothpick - if it comes out clean, the base is ready. Let it cool before adding the cream.
3. Preparing the cream
In another bowl, mix the yogurt with the sugar and lemon zest.
Meanwhile, prepare the gelatin according to the package instructions, melting it in 200 ml of water over a double boiler. Once the gelatin has melted, let it cool slightly, then incorporate it into the yogurt mixture.
Add the whipped cream and gently mix with a spatula, being careful not to deflate the cream.
Tip: Use well-chilled cream to achieve a larger volume.
4. Assembling the cake
After the base has cooled, prepare a syrup from water, sugar, and rum essence. Soak the base with this syrup, ensuring it is well absorbed.
Spread half of the yogurt cream evenly over the soaked base. Then, add a layer of cherry jam, followed by strawberries, which you can slice or leave whole, depending on your preference.
Place the ladyfingers on top, dipping them lightly in the remaining syrup. Cover the cake with the remaining cream, ensuring it is smooth.
5. Decorating
Cover the cake with whipped cream and decorate with fresh strawberries. You can also add a few mint leaves for a fresher look.
Suggestion: If you want to add extra flavor, sprinkle some powdered sugar on top for an elegant appearance.
6. Cooling
Let the cake chill in the refrigerator for 4-5 hours or even overnight to allow the flavors to blend perfectly.
Tip: It is ideal to prepare it a day in advance, making the cake even tastier.
Nutritional values
Each serving of yogurt and strawberry cream cake contains approximately 250-300 calories, depending on the ingredients used. Yogurt provides a source of protein and probiotics, strawberries are rich in vitamin C and antioxidants, while cream adds an extra boost of energy.
Frequently asked questions
- Can I use low-fat yogurt? Yes, but the cake will have a slightly different texture.
- What else can I use instead of strawberries? You can try raspberries, blackberries, or even tropical fruits for an exotic taste.
- How can I make the cake less sweet? Reduce the amount of sugar in the cream and use sugar-free jams.
Delicious pairings
This cake pairs perfectly with a cold fruit tea or lemonade. Additionally, a glass of semi-dry white wine can perfectly complement the dessert's flavor.
By preparing this yogurt and strawberry cream cake, you will not only indulge your taste buds but also bring a touch of joy to your loved ones. Enjoy!
Who can resist the delight of a yogurt and strawberry cream cake? This recipe combines the freshness of fruit with a smooth and airy cream, resulting in a perfect dessert for any occasion. Whether you are celebrating an anniversary, a family reunion, or simply want to treat yourself, this cake will surely please everyone.
Preparation time: 30 minutes
Baking time: 20 minutes
Cooling time: 4-5 hours
Total: 5 hours and 50 minutes
Number of servings: 8-10 servings
A bit of history
Yogurt desserts have been appreciated over time for their creamy texture and slightly tangy taste, and the combination with strawberries or other berries is a classic. Yogurt is a versatile ingredient, used not only in desserts but also in savory dishes, adding a touch of freshness and flavor. The yogurt and strawberry cream cake is an excellent choice for those who want a lighter dessert but full of flavor.
Ingredients
For the base:
- 130 g flour
- 60 g butter (soft, at room temperature)
- 2 tablespoons sugar
- 1 packet vanilla sugar
- 1 egg yolk
- 2 tablespoons cold water
- 100 g ladyfingers
For the cream:
- 750 g yogurt (preferably Greek for a creamier texture)
- 2 tablespoons sugar
- Zest of 1 lemon (for extra flavor)
- 500 ml liquid cream
- 200 g cherry jam
- 300 g fresh strawberries or from compote (make sure they are well drained)
- 2 packets gelatin (optionally, gelatin can be flavored for an even more intense taste)
Step by step
1. Preparing the base
In a bowl, combine the flour, soft butter, sugar, vanilla sugar, egg yolk, and cold water. Use a mixer or knead by hand until you obtain an elastic and homogeneous dough.
Tip: If the dough is too sticky, add a little flour, but be careful not to make it too dry.
Once you have the desired dough, wrap it in plastic wrap and refrigerate for 30 minutes.
2. Baking the base
Preheat the oven to 180°C (moderate heat). Then, roll out the dough on a floured surface, making sure to get a round shape slightly larger than the cake pan you are using. Transfer the dough to the cake pan and bake for 20 minutes or until golden.
Tip: Check the base with a toothpick - if it comes out clean, the base is ready. Let it cool before adding the cream.
3. Preparing the cream
In another bowl, mix the yogurt with the sugar and lemon zest.
Meanwhile, prepare the gelatin according to the package instructions, melting it in 200 ml of water over a double boiler. Once the gelatin has melted, let it cool slightly, then incorporate it into the yogurt mixture.
Add the whipped cream and gently mix with a spatula, being careful not to deflate the cream.
Tip: Use well-chilled cream to achieve a larger volume.
4. Assembling the cake
After the base has cooled, prepare a syrup from water, sugar, and rum essence. Soak the base with this syrup, ensuring it is well absorbed.
Spread half of the yogurt cream evenly over the soaked base. Then, add a layer of cherry jam, followed by strawberries, which you can slice or leave whole, depending on your preference.
Place the ladyfingers on top, dipping them lightly in the remaining syrup. Cover the cake with the remaining cream, ensuring it is smooth.
5. Decorating
Cover the cake with whipped cream and decorate with fresh strawberries. You can also add a few mint leaves for a fresher look.
Suggestion: If you want to add extra flavor, sprinkle some powdered sugar on top for an elegant appearance.
6. Cooling
Let the cake chill in the refrigerator for 4-5 hours or even overnight to allow the flavors to blend perfectly.
Tip: It is ideal to prepare it a day in advance, making the cake even tastier.
Nutritional values
Each serving of yogurt and strawberry cream cake contains approximately 250-300 calories, depending on the ingredients used. Yogurt provides a source of protein and probiotics, strawberries are rich in vitamin C and antioxidants, while cream adds an extra boost of energy.
Frequently asked questions
- Can I use low-fat yogurt? Yes, but the cake will have a slightly different texture.
- What else can I use instead of strawberries? You can try raspberries, blackberries, or even tropical fruits for an exotic taste.
- How can I make the cake less sweet? Reduce the amount of sugar in the cream and use sugar-free jams.
Delicious pairings
This cake pairs perfectly with a cold fruit tea or lemonade. Additionally, a glass of semi-dry white wine can perfectly complement the dessert's flavor.
By preparing this yogurt and strawberry cream cake, you will not only indulge your taste buds but also bring a touch of joy to your loved ones. Enjoy!