Yogurt and Strawberry Cake
Strawberry Yogurt Cake - A Refreshing Delight
Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 3 hours (plus cooling time)
Servings: 8-10
Introduction
I invite you to make a strawberry yogurt cake that harmoniously combines creamy texture with the sweetness of fresh fruit. This recipe, which I received from my sister-in-law, Oriana, is perfect for hot summer days or family gatherings. It’s a quick and easy cake to make, and most importantly, it’s absolutely delicious! Whether you’re preparing for a special occasion or just want to treat your family, this cake will surely become a favorite.
Ingredients
*For the base:*
- 3 eggs
- 3 tablespoons of sugar
- 2 packets of vanilla sugar
- 3 tablespoons of oil
- 4 tablespoons of flour
- 1 teaspoon of baking powder
*For the cream:*
- 450 ml strawberry yogurt (or raspberry, apricot, depending on your preference)
- 240 g powdered sugar (or 12 tablespoons of sugar)
- 3 packets of granular gelatin
- 400 ml heavy cream
- 250 g fresh strawberries (or other fruits, as desired)
*For decoration:*
- 1 packet of red Dr. Oetker cake gel
- Fresh strawberries, sliced
- 200 ml heavy cream
Making the Base
1. Preheat the oven to 180°C (medium). Ensure you have the cake pan ready - ideally, use a round pan with a diameter of 25 cm or 28 cm for a thinner cake.
2. Separate the eggs: in a large bowl, beat the egg whites with a mixer until stiff peaks form. Gradually add the sugar and vanilla sugar, continuing to mix until the mixture becomes glossy and firm.
3. Incorporate the egg yolks one at a time, mixing well after each addition to fully integrate them.
4. Add the oil and gently mix to avoid losing air in the batter.
5. Sift the flour: finally, add the flour mixed with the baking powder using a spatula or wooden spoon. Gently fold in with up-and-down motions to maintain the aeration of the batter.
6. Pour the batter into the cake pan and level the surface with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let it cool in the pan for 10 minutes, then remove the base onto a wire rack to cool completely.
Making the Cream
1. Prepare the gelatin: soak 3 packets of gelatin in 200 ml of cold water. After 5-10 minutes, heat the gelatin over low heat, stirring constantly, without boiling it, until it completely dissolves.
2. In a bowl, combine the strawberry yogurt with 240 g of powdered sugar. Mix well until the sugar dissolves.
3. Add the melted gelatin to the yogurt mixture and blend until smooth.
4. In another bowl, whip the heavy cream until it becomes firm. Then, gently fold the whipped cream into the yogurt mixture to avoid losing volume.
5. Add the fresh strawberries cut into small pieces and gently mix to distribute them evenly in the cream.
Assembling the Cake
1. Prepare the assembly pan: in the pan where you baked the base, sprinkle a little cold water on the bottom and place a piece of plastic wrap, then sprinkle the wrap with cold water as well. This step will help the cake release more easily.
2. Pour the yogurt cream into the pan and level the surface. Then, place the cake base on top of the cream.
3. Cover the cake with plastic wrap and refrigerate for a minimum of 3 hours, but ideally leave it overnight to set well.
Finishing the Cake
1. Once the cake has cooled, remove it from the refrigerator and invert it onto a serving platter. Carefully remove the plastic wrap.
2. Decoration: you can leave the cake plain, but if you want a more sophisticated look, prepare the Dr. Oetker gelatin according to the package instructions. Pour the gelatin over the strawberries on the cake for a glossy finish.
3. Whip 200 ml of heavy cream and use a piping bag to decorate the edges of the cake with swirls.
4. Keep the cake in the refrigerator until serving. It is delicious, refreshing, and perfect for any occasion!
Helpful Tips
- If you don’t have gelatin on hand, you can use another stabilizer for creams, such as agar-agar, adjusting the quantities according to the instructions.
- The cake can be customized with any type of yogurt you prefer, such as raspberry or apricot yogurt. Experiment with different combinations to find your favorite flavor!
- You can add ground nuts or almonds to the batter for an interesting texture.
Nutritional Benefits
This strawberry yogurt cake is not only delicious but also a healthier choice compared to many other desserts. Yogurt provides a good source of protein and probiotics, and strawberries are rich in antioxidants and vitamin C. Additionally, using powdered sugar instead of regular sugar helps maintain a fine texture for the cream.
Frequently Asked Questions
- Can I use other fruits?
Absolutely! You can replace strawberries with raspberries, peaches, or even a mix of fruits for a varied taste.
- How long can the cake last in the refrigerator?
The cake can be stored in the refrigerator for up to 3 days, but it is best enjoyed fresh.
- Is this cake suitable for vegans?
With a few adjustments, such as using plant-based yogurt and vegan gelatin, you can adapt the recipe for a vegan version.
Serving Suggestions
This cake pairs wonderfully with fruit tea or fresh citrus juice. You can also serve it alongside a scoop of vanilla ice cream to create a decadent dessert.
I wish you success in making this strawberry yogurt cake! May each slice bring joy and smiles to the faces of your loved ones. Enjoy!
Ingredients: Base: 3 eggs, 3 tablespoons sugar, 2 packets vanilla sugar, 3 tablespoons oil, 4 tablespoons flour, 1 teaspoon baking powder. Cream: 450 ml strawberry yogurt (raspberry, apricot, etc.), 240 g powdered sugar (or 12 tablespoons sugar), 3 packets granulated gelatin, 400 ml liquid cream, 250 g fresh strawberries (raspberries, apricots, etc.). Decoration: 1 packet red gel cake Dr.Oetker, 200 ml liquid cream, sliced fresh strawberries.
