Yogurt cream cake with fruit jelly
Yogurt Cream and Fruit Jelly Cake
If you're looking for a dessert that impresses with both flavor and appearance, then the yogurt cream and fruit jelly cake is the perfect choice! This cake not only looks wonderful but is also easy to prepare, with a creamy texture and fresh taste thanks to the fruits. It’s an ideal dessert for any occasion, whether it’s an anniversary, a party, or simply a weekend meal with family. Let’s get started!
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Number of servings: 10
Ingredients
For the cake base (24 cm diameter):
- 6 eggs
- 180 g sugar
- 180 g flour
For the fruit jelly:
- 400 g favorite fruits (apples, strawberries, raspberries, or a combination)
- 50 g sugar
- 2 sheets of gelatin
- Juice of half a lemon (optional, to prevent fruit oxidation)
For the yogurt cream:
- 400 g full-fat plain yogurt
- 300 ml liquid cream or 2 packets of whipped cream powder prepared according to package instructions
- 80 g vanilla-flavored powdered sugar
- 10 g gelatin
For the syrup:
- 350 ml water
- Juice and zest of one lemon
- Juice and zest of one orange
- Vanilla essence
- Acacia honey (to taste)
Instructions
Step 1: Preparing the cake base
1. Preheat the oven: Start by preheating the oven to 180°C. Make sure you have a 24 cm cake pan ready, greased with a little butter and dusted with flour or lined with baking paper.
2. Beat the eggs: In a large bowl, beat the eggs with the sugar using a mixer on high speed until the mixture becomes frothy and doubles in volume (about 5-7 minutes).
3. Add the flour: Sift the flour over the egg mixture and gently fold with a spatula, being careful to retain the air in the mixture. It’s essential to mix with up-and-down motions to avoid deflating the foam.
4. Bake the base: Pour the mixture into the pan and bake for 25 minutes, or until the base is golden and a toothpick inserted in the center comes out clean. Allow the base to cool completely in the pan.
Step 2: Preparing the fruit jelly
1. Prepare the gelatin: Soak the two sheets of gelatin in cold water for 10 minutes.
2. Cook the fruits: In a saucepan, add the chopped fruits, sugar, and if desired, lemon juice. Cook over medium heat for 10 minutes, stirring occasionally, until the fruits soften.
3. Add the gelatin: Squeeze excess water from the soaked gelatin and add it to the hot fruit mixture, stirring well to dissolve completely.
4. Cool the jelly: Let the jelly cool, then pour it over the cake base, ensuring it spreads evenly. Place the cake in the refrigerator to set.
Step 3: Preparing the yogurt cream
1. Prepare the gelatin: Soak the gelatin in cold water for 10 minutes.
2. Mix the ingredients: In a bowl, combine the yogurt with the vanilla powdered sugar. If you like a more intense flavor, you can add a few drops of vanilla essence.
3. Whip the cream: In another bowl, whip the cream until it becomes firm. Gently fold the two mixtures together.
4. Add the gelatin: Squeeze the soaked gelatin and dissolve it in a tablespoon of warm water, then add it to the yogurt cream mixture, stirring quickly to avoid lumps.
Step 4: Assembling the cake
1. Add the cream: Once the jelly has set, remove the cake from the refrigerator and pour the yogurt cream evenly over the jelly.
2. Cool again: Place the cake in the refrigerator for at least 4 hours, ideally overnight, to allow it to set properly.
Step 5: Preparing the syrup
1. Cook the syrup: In a saucepan, add the water, lemon and orange juice and zest, vanilla essence, and honey. Boil for 5-10 minutes until it thickens slightly.
2. Cool the syrup: Let the syrup cool before serving.
Serving
To serve the cake, you can use a heated knife to cut perfect slices. Place each slice on a plate and drizzle a little citrus syrup on top. This cake pairs wonderfully with a scoop of vanilla ice cream or a fresh fruit sauce.
Helpful tips
- Fruit variations: You can experiment with different fruits for the jelly – berries, peaches, or even pineapple, depending on your preferences.
- Gelatin: Make sure the gelatin is well dissolved to avoid lumps in the cream.
- Sweetener: If you want to reduce sugar, you can use natural sweeteners like stevia or honey.
- Fresh fruits: Add fresh fruits on top of the cake for a more vibrant look and fresh taste.
Nutritional information
This yogurt cream and fruit jelly cake is a lighter option compared to other desserts, with a relatively low calorie content, around 250 calories per serving, depending on the ingredients used. The yogurt provides an important protein boost, while the fruits offer essential vitamins and antioxidants.
Now that you have the complete recipe and all the necessary details, it’s time to get cooking! Once you’re done, you’ll be proud of the final result. Remember that every cake has its story, and this can become a beautiful memory for you and your loved ones. Bon appétit!
Ingredients: Ingredients for a 24cm diameter cake: 1 preferred cake base, I prepared it using the recipe for vanilla cream cake made with 6 eggs, 180g sugar, 180g flour, for details see the vanilla cream cake. For fruit jelly: 400g preferred fruits, 50g sugar, 2 sheets of gelatin, juice from half a lemon (optional, I used it because I made apple jelly and didn't want it to oxidize). For yogurt cream: 400g full-fat plain yogurt, 300ml liquid cream or 2 packets of whipped cream powder prepared with 300ml cold milk according to the instructions on the packaging, 80g powdered sugar with vanilla flavor, 10g gelatin. For syrup: 350ml water, juice and zest from one lemon and one orange, vanilla essence, acacia honey.
