I have made the yogurt cream cake many times, especially when I want something refreshing and not too heavy. I love that I don't need special ingredients, and it's easy to prepare even on busy days. I most often make it for birthdays or family gatherings because I can prepare it a day in advance, so I don't have to worry on the day of serving.
Quick Info
Total time: about 3 hours (including cooling and assembly)
Servings: 10-12 slices
Difficulty: medium
Ingredients
Cake:
6 eggs
6 tablespoons sugar
6 tablespoons flour
2 tablespoons oil
1 pinch of salt
1 packet baking powder (10 g)
Cream:
400 g yogurt (fruit-flavored or plain, both work)
100 g powdered sugar
1 packet vanilla sugar
250 ml liquid cream for whipping
1 packet gelatin (about 10 g)
Syrup:
500 ml water
6 tablespoons sugar
rum or vanilla essence (a few drops)
Decoration:
ladyfingers (about 15-20 pieces, depending on diameter)
a few fresh strawberries
100 g chocolate (for glazing)
liquid cream (30-50 ml, for mixing with chocolate)
Preparation Method
1. The Cake
1.1. Prepare the cake pan (24 cm diameter) by lining only the bottom with parchment paper. Do not grease the sides to allow even rising.
1.2. Carefully separate the eggs. Beat the egg whites with the pinch of salt until stiff, then gradually add the sugar in two batches, continuing to beat until it holds stiff peaks.
1.3. Mix the egg yolks with the oil and vanilla sugar. Pour this mixture over the egg whites and gently fold in with a spatula, using wide, slow motions to avoid losing air.
1.4. Sift the flour and mix it separately with the baking powder, then add it in two batches to the mixture, folding gently with the spatula.
1.5. Transfer the mixture to the prepared pan, level it slightly, and bake in a preheated oven at 170°C. It took 40 minutes for me, but I check with a toothpick after 35 minutes.
1.6. Remove the pan, let the cake cool for 10 minutes, then take it out of the pan and let it cool completely on a wire rack.
2. The Yogurt Cream
2.1. Hydrate the gelatin in a small bowl with 3-4 tablespoons of cold water. Let it sit for 10 minutes to swell.
2.2. In a larger bowl, mix the yogurt with the powdered sugar and vanilla sugar. If using fruit-flavored yogurt, omit the vanilla sugar.
2.3. Whip the cream until it holds its shape, but be careful not to overwhip it to avoid separation.
2.4. Heat the gelatin briefly in the microwave or over steam, just until it becomes liquid, not hot. Pour it in a thin stream over the yogurt while continuously stirring.
2.5. Add the whipped cream, gently folding it in with a spatula to maintain volume. The cream will be fluid at first, but it will set in the fridge.
2.6. Chill it for at least 1 hour before assembling, preferably overnight for the next day.
3. The Syrup
3.1. Place the water and sugar in a small pot over medium-high heat. Once it boils, let it simmer for 5 minutes.
3.2. Turn off the heat, let it cool, then add the rum or vanilla essence, depending on your taste.
4. Assembly
4.1. Cut the completely cooled cake into 3 equal layers. A thin knife or a piece of dental floss works best for this.
4.2. On a serving platter, place the first layer of cake. Soak it evenly with 1/3 of the syrup.
4.3. Spread a layer of yogurt cream over it, reaching almost to the edges.
4.4. Place the second layer of cake, soak it, and add the remaining cream (keeping a bit for the edges if you want to cover the whole cake).
4.5. Add the final layer of cake, lightly soak it, and gently press down to ensure everything settles evenly.
4.6. Cover the cake with a thin layer of whipped cream, just enough to smooth the edges.
4.7. Stick the ladyfingers around the sides, placing the sugared side facing out. Tie them with a ribbon to keep them upright.
4.8. Melt the chocolate with the liquid cream in a double boiler or microwave, stirring until it becomes a glaze.
4.9. Pour the glaze over the top of the cake, leveling it gently.
4.10. Decorate with sliced or whole strawberries as desired.
Why I Make This Recipe Often
I love it because I can prepare most of the steps in advance, and the cake keeps well in the fridge overnight. It's versatile, not overly sweet, and goes well with any fruit I have on hand or plain yogurt. Neither the cake nor the cream poses any issues and doesn't require special utensils.
Tips and Variations
Tips
- To prevent the cake from sinking, do not open the oven in the first 20 minutes.
- The cream sets fairly quickly after adding the gelatin, so don’t leave it at room temperature for too long.
- When cutting the cake, ensure it is completely cool; otherwise, it will crumble.
- If the yogurt is runny, chill the cream for 2-3 hours.
- The gelatin must be completely dissolved; otherwise, granules will remain in the cream.
Substitutions
- Plain yogurt works just as well as fruit yogurt, though the flavor will be more neutral.
- The cream can be replaced with sweet cream for whipping.
- Instead of ladyfingers, I can use plain cookies or sweet sticks, but ladyfingers provide stability.
- For the glaze, use dark or milk chocolate, depending on preference.
Variations
- I can add small pieces of fruit (strawberries, peaches, bananas) to the cream for added texture.
- It can be transformed into a lemon or orange-flavored cake by adding grated zest to the cake and cream.
- For a crunchy note, I sprinkle a thin layer of ground nuts between the layers.
Serving Ideas
- I cut it with a thin knife dipped in hot water for clean slices.
- It also pairs well with a berry sauce drizzled beside the slice.
- If there are leftovers, it's good on its own, without any additions.
Frequently Asked Questions
1. Can I make the cake a day in advance?
Yes. Let it cool completely, wrap it in plastic wrap, and keep it at room temperature.
2. What should I do if I don't have gelatin in packets?
Granulated gelatin can also be used, but follow the proportions recommended on the package and hydrate it in cold water.
3. Can the cream be whipped by hand?
Yes, but it requires some patience. Using a mixer is faster and yields a more uniform texture.
4. How far in advance can I assemble the cake?
Ideally, at least 6 hours before serving, to allow the cream to set well and the flavors to meld.
5. Do I need to grease the sides of the cake pan for the cake?
No. Just lining the bottom with parchment paper is sufficient, allowing the cake to rise vertically without sticking excessively.
Nutritional Values (estimated, per slice from 12)
Calories: approx. 260 kcal
Protein: 6-7 g
Carbohydrates: 32-35 g
Fats: 10-12 g
The sweetness depends on the type of yogurt used. The cream and ladyfingers add some sugar and fat, but it's a light dessert compared to butter-based versions.
Storage and Reheating
The cake lasts in the fridge for 2-3 days, covered or in a container with a lid. I do not recommend reheating; it is served cold, straight from the fridge. If the fruit decoration is added well in advance, it’s best to put it on just before serving to keep it fresh. The ladyfingers hold up, but they may soften slightly after 48 hours.
Quick Info
Total time: about 3 hours (including cooling and assembly)
Servings: 10-12 slices
Difficulty: medium
Ingredients
Cake:
6 eggs
6 tablespoons sugar
6 tablespoons flour
2 tablespoons oil
1 pinch of salt
1 packet baking powder (10 g)
Cream:
400 g yogurt (fruit-flavored or plain, both work)
100 g powdered sugar
1 packet vanilla sugar
250 ml liquid cream for whipping
1 packet gelatin (about 10 g)
Syrup:
500 ml water
6 tablespoons sugar
rum or vanilla essence (a few drops)
Decoration:
ladyfingers (about 15-20 pieces, depending on diameter)
a few fresh strawberries
100 g chocolate (for glazing)
liquid cream (30-50 ml, for mixing with chocolate)
Preparation Method
1. The Cake
1.1. Prepare the cake pan (24 cm diameter) by lining only the bottom with parchment paper. Do not grease the sides to allow even rising.
1.2. Carefully separate the eggs. Beat the egg whites with the pinch of salt until stiff, then gradually add the sugar in two batches, continuing to beat until it holds stiff peaks.
1.3. Mix the egg yolks with the oil and vanilla sugar. Pour this mixture over the egg whites and gently fold in with a spatula, using wide, slow motions to avoid losing air.
1.4. Sift the flour and mix it separately with the baking powder, then add it in two batches to the mixture, folding gently with the spatula.
1.5. Transfer the mixture to the prepared pan, level it slightly, and bake in a preheated oven at 170°C. It took 40 minutes for me, but I check with a toothpick after 35 minutes.
1.6. Remove the pan, let the cake cool for 10 minutes, then take it out of the pan and let it cool completely on a wire rack.
2. The Yogurt Cream
2.1. Hydrate the gelatin in a small bowl with 3-4 tablespoons of cold water. Let it sit for 10 minutes to swell.
2.2. In a larger bowl, mix the yogurt with the powdered sugar and vanilla sugar. If using fruit-flavored yogurt, omit the vanilla sugar.
2.3. Whip the cream until it holds its shape, but be careful not to overwhip it to avoid separation.
2.4. Heat the gelatin briefly in the microwave or over steam, just until it becomes liquid, not hot. Pour it in a thin stream over the yogurt while continuously stirring.
2.5. Add the whipped cream, gently folding it in with a spatula to maintain volume. The cream will be fluid at first, but it will set in the fridge.
2.6. Chill it for at least 1 hour before assembling, preferably overnight for the next day.
3. The Syrup
3.1. Place the water and sugar in a small pot over medium-high heat. Once it boils, let it simmer for 5 minutes.
3.2. Turn off the heat, let it cool, then add the rum or vanilla essence, depending on your taste.
4. Assembly
4.1. Cut the completely cooled cake into 3 equal layers. A thin knife or a piece of dental floss works best for this.
4.2. On a serving platter, place the first layer of cake. Soak it evenly with 1/3 of the syrup.
4.3. Spread a layer of yogurt cream over it, reaching almost to the edges.
4.4. Place the second layer of cake, soak it, and add the remaining cream (keeping a bit for the edges if you want to cover the whole cake).
4.5. Add the final layer of cake, lightly soak it, and gently press down to ensure everything settles evenly.
4.6. Cover the cake with a thin layer of whipped cream, just enough to smooth the edges.
4.7. Stick the ladyfingers around the sides, placing the sugared side facing out. Tie them with a ribbon to keep them upright.
4.8. Melt the chocolate with the liquid cream in a double boiler or microwave, stirring until it becomes a glaze.
4.9. Pour the glaze over the top of the cake, leveling it gently.
4.10. Decorate with sliced or whole strawberries as desired.
Why I Make This Recipe Often
I love it because I can prepare most of the steps in advance, and the cake keeps well in the fridge overnight. It's versatile, not overly sweet, and goes well with any fruit I have on hand or plain yogurt. Neither the cake nor the cream poses any issues and doesn't require special utensils.
Tips and Variations
Tips
- To prevent the cake from sinking, do not open the oven in the first 20 minutes.
- The cream sets fairly quickly after adding the gelatin, so don’t leave it at room temperature for too long.
- When cutting the cake, ensure it is completely cool; otherwise, it will crumble.
- If the yogurt is runny, chill the cream for 2-3 hours.
- The gelatin must be completely dissolved; otherwise, granules will remain in the cream.
Substitutions
- Plain yogurt works just as well as fruit yogurt, though the flavor will be more neutral.
- The cream can be replaced with sweet cream for whipping.
- Instead of ladyfingers, I can use plain cookies or sweet sticks, but ladyfingers provide stability.
- For the glaze, use dark or milk chocolate, depending on preference.
Variations
- I can add small pieces of fruit (strawberries, peaches, bananas) to the cream for added texture.
- It can be transformed into a lemon or orange-flavored cake by adding grated zest to the cake and cream.
- For a crunchy note, I sprinkle a thin layer of ground nuts between the layers.
Serving Ideas
- I cut it with a thin knife dipped in hot water for clean slices.
- It also pairs well with a berry sauce drizzled beside the slice.
- If there are leftovers, it's good on its own, without any additions.
Frequently Asked Questions
1. Can I make the cake a day in advance?
Yes. Let it cool completely, wrap it in plastic wrap, and keep it at room temperature.
2. What should I do if I don't have gelatin in packets?
Granulated gelatin can also be used, but follow the proportions recommended on the package and hydrate it in cold water.
3. Can the cream be whipped by hand?
Yes, but it requires some patience. Using a mixer is faster and yields a more uniform texture.
4. How far in advance can I assemble the cake?
Ideally, at least 6 hours before serving, to allow the cream to set well and the flavors to meld.
5. Do I need to grease the sides of the cake pan for the cake?
No. Just lining the bottom with parchment paper is sufficient, allowing the cake to rise vertically without sticking excessively.
Nutritional Values (estimated, per slice from 12)
Calories: approx. 260 kcal
Protein: 6-7 g
Carbohydrates: 32-35 g
Fats: 10-12 g
The sweetness depends on the type of yogurt used. The cream and ladyfingers add some sugar and fat, but it's a light dessert compared to butter-based versions.
Storage and Reheating
The cake lasts in the fridge for 2-3 days, covered or in a container with a lid. I do not recommend reheating; it is served cold, straight from the fridge. If the fruit decoration is added well in advance, it’s best to put it on just before serving to keep it fresh. The ladyfingers hold up, but they may soften slightly after 48 hours.