Apricot and yogurt cake

Apricot and yogurt cake – a refreshing delight for hot summer days

Who doesn't love to cool down with a delicious dessert on hot summer days? The apricot and yogurt cake is the perfect choice! This cake is not only incredibly tasty, but also easy to prepare, making it ideal to enjoy with loved ones, especially children. So, get ready to indulge in a combination of fresh flavors and divine textures!

Total time: 2 hours and 30 minutes
Preparation time: 30 minutes
Baking time: 30 minutes
Number of servings: 12

Necessary ingredients

For the base:
- 4 eggs
- 4 tablespoons of sugar
- 4 tablespoons of oil
- 4 tablespoons of flour

For the cream and jelly:
- 500 g of apricots (fresh or canned)
- 250 g of yogurt (preferably apricot for extra flavor)
- 250 g of liquid cream
- 4 tablespoons of powdered sugar
- 4 tablespoons of granulated sugar
- 300 ml of water
- 3 packets of gelatin

A touch of history

This apricot and yogurt cake is inspired by the sweet traditions of summer, when seasonal fruits show their best qualities. The combination of yogurt and apricots not only brings a sweet-sour taste but also a creamy texture and an appealing appearance. It is a dessert that blends tradition with innovation and brings a touch of joy in every slice!

Preparing the base

1. Beat the eggs with sugar: Start by cracking the 4 eggs into a large bowl. Add the granulated sugar and use an electric mixer to beat the mixture for 5-7 minutes until it becomes frothy and light in color. It is essential for the sugar to dissolve completely to achieve an airy base.

2. Add the oil and flour: Continue mixing and incorporate the 4 tablespoons of oil. Gradually sift the flour over the mixture and gently fold with a spatula to avoid losing air from the base.

3. Bake the base: Prepare a baking tray (25x35 cm) lined with parchment paper. Pour the mixture into the tray and level the surface. Bake the base in a preheated oven at 180°C for about 25-30 minutes, or until the edges turn slightly golden. Check if it is baked using a toothpick – if it comes out clean, the base is ready!

Preparing the apricot compote

1. Make the compote: In a pot, add 300 ml of water and 500 g of pitted apricots. Sprinkle 4 tablespoons of sugar and bring to a boil. Let it simmer for 10 minutes, then allow the compote to cool.

Preparing the cream

1. Whip the cream: In a separate bowl, whip the liquid cream until it becomes firm, being careful not to over-whip and turn it into butter.

2. Add the yogurt: Start incorporating the apricot yogurt, spoon by spoon, mixing with a spatula. This step is crucial for achieving a light and airy cream.

3. Prepare the gelatin: Dissolve 3 packets of gelatin according to the instructions on the package. Make sure the gelatin cools completely before adding it to the cream; otherwise, the cream may curdle.

4. Add the apricots: Before incorporating the gelatin, remove the apricots from the compote, peel them, and mash them. Add the apricot puree to the cream and mix gently.

5. Incorporate the gelatin: Once the gelatin has cooled, gradually add it to the yogurt and apricot cream, mixing gently to avoid losing air.

Assembling the cake

1. Soak the base: Place the cooled base on a serving platter. Use an adjustable rectangular mold to surround it. Pour approximately 100 ml of apricot compote over the base, ensuring it is well soaked.

2. Add the cream: Evenly distribute the yogurt and apricot cream over the soaked base, leveling it with a spatula.

3. Prepare the jelly: Dissolve one packet of gelatin in the remaining compote and pour it over the cream. This will create a shiny and attractive layer.

4. Chill: Place the cake in the refrigerator for at least 2-3 hours or until it sets.

Serving and variations

Once the cake has set, carefully remove the adjustable mold. Use a sharp knife to cut the cake into cubes. You can decorate it with a few slices of fresh apricots or a dollop of whipped cream on top for added elegance.

Tips and useful advice

- If you want to add a splash of color and flavor, you can use apricot nectar instead of compote for the jelly.
- Make sure the gelatin is completely cooled before adding it to the cream; this way you will avoid the risk of getting a curdled cream.
- You can experiment with other seasonal fruits, such as peaches or plums, to create delicious variations of this recipe.

Frequently asked questions

1. What is the best type of yogurt for this cake?
Apricot yogurt offers a more intense flavor, but you can also use plain yogurt if you prefer.

2. Can I use other fruits?
Of course! Peaches, plums, or even berries can be used to create a personalized version of this cake.

3. What drinks pair well with this cake?
A cold lemonade or a fruit tea makes an excellent combination with the apricot and yogurt cake.

This apricot and yogurt cake is not just a delicious dessert but also an opportunity to spend quality time with family and friends. Enjoy every bite and let yourself be carried away by the fresh flavors of summer!

 Ingredients: for the base: 4 eggs 4 tablespoons sugar 4 tablespoons oil 4 tablespoons flour for the cream and jelly: 500 g apricots 250 g apricot yogurt 250 g liquid cream 4 tablespoons powdered sugar 4 tablespoons granulated sugar 300 ml water 3 packets gelatin

 Tags:  apricot cake summer cake yogurt cake fruit cake apricot desserts