Yogurt cream and fruit cake

Yogurt and Fruit Cake - The Perfect Indulgence for Warm Days

The yogurt and fruit cake is an ideal choice when you're looking for a refreshing, light dessert packed with flavor. This cake not only combines fresh fruits with a delicious cream but also offers a creamy texture that melts in your mouth. The story behind this cake is one of trials and adjustments, but the final result is certainly worth all the effort. Let's discover together how to prepare this wonderful dessert!

Preparation time: 1 hour
Baking time: 30 minutes
Cooling time: 8 hours (ideally overnight)
Servings: 12

Ingredients:

For the sponge:
- 5 eggs
- 200 g sugar
- 200 ml oil
- 240 g flour
- 10 g baking powder
- A pinch of salt
- Vanilla extract
- A few blueberries for decoration (optional)

For the apricot cream:
- 300 g pitted apricots
- 70 g sugar
- 300 ml Greek yogurt (10% fat)
- 200 ml liquid cream
- 15 g gelatin

For the blueberry cream:
- 300 g blueberries
- 70 g sugar
- 300 ml Greek yogurt (10% fat)
- 200 ml liquid cream
- 15 g gelatin

For decoration:
- Fondant
- Whipped cream

The story behind the recipe:
This yogurt and fruit cake recipe is inspired by culinary traditions that celebrate fresh fruits and light dishes. Over the years, the cake has evolved, with each cook adding a personal touch, transforming it into a versatile dessert. Despite the challenges faced during the decoration process, the heart of the cake remains an explosion of flavors, and the experience of creating this dessert becomes a cherished memory.

Step by step in preparing the cake:

1. Preparing the sponge:
Start by preheating the oven to 180°C. In a large bowl, add the 5 eggs, a pinch of salt, and the sugar. Mix on high speed for about 20 minutes until the mixture doubles in volume and turns a light yellow color.

2. Incorporating the ingredients:
Gradually add the oil in a thin stream while continuing to mix. In another bowl, combine the flour with the baking powder and add the flour mixture to the batter, using slow and gentle movements with a spatula or whisk to avoid losing air from the eggs. Finally, add the vanilla extract.

3. Baking the sponge:
Prepare a springform cake pan by lining only the bottom with parchment paper and greasing the sides with butter. Pour the batter into the pan and bake for 30 minutes. The cake is ready when a toothpick inserted in the center comes out clean. Turn off the oven and let the sponge cool completely inside.

4. Preparing the creams:
While the sponge cools, it's time to prepare the creams. Soak the gelatin in cold water in two separate bowls. Blend the apricots and blueberries in blenders, then add 70 g of sugar to each bowl and bring them to a boil. Once they have cooled slightly, it's time to continue.

5. Yogurt cream:
Whip the cream until stiff and refrigerate it. In another bowl, mix the yogurt (which should not be cold) and incorporate the fruit puree. Heat the soaked gelatin in the microwave (or over a double boiler) and incorporate it, ensuring the temperatures are similar. Finally, add the whipped cream, mixing gently.

6. Assembling the cake:
Cut the sponge in half horizontally. Place the first half on a serving platter and use a cardboard ring covered with aluminum foil to form a ring around the cake. Pour a ladle of each cream, alternating them to achieve a zebra effect. Place the other half of the sponge on top and refrigerate the cake overnight.

7. Decorating and serving:
Once the cake has set, you can start decorating. Use fondant for an elegant look or simply decorate with whipped cream. Each slice will be a perfect combination of textures and flavors.

Helpful tips:
- Make sure all ingredients are at room temperature for a uniform batter.
- You can experiment with other seasonal fruits, such as peaches or mangoes, to add a personal touch.
- If you don't have fondant, you can use melted chocolate or fresh fruits for decoration.

Frequently asked questions:
- How can I keep the cake fresh? It is recommended to keep it covered in the refrigerator, where it can last for 3-4 days.
- Can I use a different type of gelatin? Yes, you can use vegetarian gelatin, but make sure to follow the instructions on the package.
- Can I make the cake gluten-free? Substitute the flour with a gluten-free alternative, such as almond or rice flour.

This yogurt and fruit cake is perfect for any occasion, from birthdays to summer parties. I recommend serving it alongside a cold lemonade or fruit tea to highlight the freshness of the dessert. The refreshing cream and fruity flavor will make each slice a memorable experience.

In conclusion, preparing this cake is a pleasure and an opportunity to express your creativity in the kitchen. Whether you are a novice in baking or an expert, the result will bring smiles to the faces of your loved ones. Remember, the most important ingredient in every recipe is the love you put into it! Bon appétit!