Birthday cake
Fruit and Yogurt Cream Birthday Cake
When it comes to celebrating special moments, nothing is more delightful than a colorful and flavorful birthday cake. This fruit and yogurt cream cake recipe will not only impress your guests but also showcase a perfect combination of textures and tastes. With a fluffy base, a light cream, and plenty of fresh fruits, this cake is the ideal choice for an unforgettable celebration.
Total preparation time: 1 hour and 30 minutes
Baking time: 20 minutes
Number of servings: 12
Ingredients:
For the base:
- 6 eggs
- 1 cup of sugar
- 5 tablespoons of water
- 1 cup of flour (plus 1 tablespoon if needed)
- Juice of 1 lemon
- 3 tablespoons of oil
- 1 packet of baking powder
- 1 packet of vanilla sugar
For the peach cream:
- 1 yogurt (500 g, preferably with fruit pieces)
- 500 g peaches (canned, chopped)
- 10 g finely crushed gelatin (transparent)
- 200 ml liquid cream
- 100 ml syrup from peaches
For the cherry cream:
- 1 yogurt (500 g, preferably with fruit)
- 500 g cherries (canned, chopped)
- 10 g finely crushed gelatin
- 200 ml liquid cream
- 100 ml syrup from cherries or water
For decoration:
- Peaches, apricots, red currants, blueberries, oranges, limes, kiwis, cherries, whipped cream, and transparent cake gel
History of the cake: Birthday cakes have a long history, symbolizing joy and the celebration of life. This fruit cake, with its light texture and fine cream, perfectly aligns with the tradition of bringing smiles and unforgettable moments around the table.
Preparation:
Step 1: Preparing the base
Start by separating the egg whites from the yolks. Place the egg whites in a large bowl and add a pinch of salt. Using a mixer, beat the egg whites until they become frothy and firm. In a saucepan, add the sugar, water, and lemon juice, bringing it to a boil until a syrup forms. Slowly pour the hot syrup over the egg whites while continuing to mix. This will give the cake a glossy and airy texture.
Then add the yolks, vanilla sugar, and oil, mixing gently. In another bowl, combine the flour with the baking powder and incorporate this mixture into the batter, being careful not to deflate the egg foam. Pour the mixture into a lined baking pan and bake at 180°C for 20 minutes. Once done, let the base cool.
Step 2: Preparing the creams
For the peach cream, whip the cream until it becomes firm. If necessary, you can add a stabilizer for whipped cream. In another bowl, combine the yogurt with the chopped peaches. Hydrate the gelatin in 100 ml of the syrup over low heat, without boiling, then pour the melted gelatin into the whipped cream and yogurt mixture, homogenizing well.
Repeat the same process for the cherry cream, using cherries instead of peaches.
Step 3: Assembling the cake
Cut the base horizontally into two equal parts. Place a foil in the shape of the pan you baked the base in. Put a generous layer of peach cream, followed by pieces of peaches, then another layer of cream. Place the first base and gently press to settle the cream. Continue with a layer of cherry cream, alternating with the canned cherries. Cover with the second base. Refrigerate the cake overnight to set.
Step 4: Decorating the cake
The next day, turn the cake onto a serving platter and decorate with whipped cream and fresh fruits. Use creativity to create an attractive arrangement, adding transparent cake gel for a shiny appearance.
Useful tips:
- Ensure that the egg whites are at room temperature for better foam.
- You can use any type of preferred fruits to customize the cake to your taste.
- The cake tastes better if left in the fridge for a few hours before serving, allowing the flavors to meld.
Calories and nutritional benefits:
This cake is a healthier choice due to the abundance of fruits and the use of yogurt instead of heavy creams. Each serving contains about 250-300 calories, depending on the ingredients used. Fruits provide essential vitamins, while yogurt offers beneficial probiotics for digestion.
Frequently asked questions:
1. Can I use other types of fruits?
Of course! You can experiment with mango, strawberries, or any other preferred fruit.
2. What can I do if I don't have gelatin?
You can use agar-agar powder as a vegan alternative.
3. How long can I keep the cake?
The cake keeps well in the fridge for 3-4 days.
Serving:
This birthday cake is perfect to be served alongside a refreshing lemonade or fruit tea. It is ideal for parties, birthdays, or any occasion worth celebrating.
In conclusion, your fruit and yogurt cream birthday cake will surely be a star at any table. Whether it's a birthday, a reunion with friends, or a simple day of celebration, this cake will bring smiles and joy to everyone who enjoys it. Make it with love and enjoy every moment spent in the kitchen!
Ingredients: Base: 6 eggs, 1 cup sugar, 5 tablespoons water, 1 cup flour (plus an extra tablespoon if needed), lemon juice, 3 tablespoons oil, baking powder, vanilla sugar. Peach cream: 1 yogurt, 500g peaches (I like Yogobella, it has fruit pieces), 1 large peach compote, 10g finely crushed gelatin (transparent), 200ml liquid cream. Cherry cream: 1 yogurt, 500g cherries (or another fruit), 10g finely crushed gelatin, 200ml liquid cream, 100ml compote syrup or water. For decoration, I used peaches, apricots, red currants, blueberries, oranges, lime, kiwi, cherries, whipped cream, and transparent jelly cake.
