Yogurt and Berry Cake

Yogurt and Berry Cake: A Refreshing and Tasty Delight

Preparation time: 30 minutes
Baking time: 30 minutes
Cooling time: 8 hours
Total: 8 hours and 30 minutes
Servings: 12

Traveling through the world of desserts, the yogurt and berry cake stands out as a symbol of freshness and refinement. This recipe not only satisfies the sweet tooth but also brings a touch of health, combining creamy yogurt with antioxidant-rich fruits. Perfect for warm summer days or special occasions, this cake is sure to become a family and friends' favorite.

Ingredients needed:

For the layers:
- 8 fresh eggs
- 8 tablespoons of sugar (ideally, use Green Sugar for a healthier option)
- 8 tablespoons of flour
- 2 tablespoons of cocoa powder
- 150 g of butter (make sure it's of good quality)
- 1 vanilla pod or vanilla essence

For the syrup:
- 100 g of sugar
- 150 ml of water
- vanilla essence

For the cream:
- 600 ml of full-fat natural yogurt
- 500 ml of liquid cream
- 7 tablespoons of powdered sugar
- 10 g of gelatin granules

For the berry jelly:
- 500 g of berries (frozen or fresh)
- 6 tablespoons of granulated sugar

For decoration:
- 200 g of milk chocolate
- 200 ml of liquid cream
- 12 packs of KitKat wafers
- sugar paste decorations (optional)

Preparation steps:

1. Preparing the layers:
- Start by separating the egg whites from the yolks. Use a clean and dry bowl to beat the egg whites. Using a mixer, beat the egg whites until stiff peaks form, then gradually add the sugar, continuing to mix until a glossy meringue forms.
- Incorporate the yolks, adding them one by one, gently mixing with a spatula in an up-and-down motion. Add the vanilla seeds or essence and mix.
- Sift the flour and cocoa together, then fold them into the egg mixture. Finally, pour in the melted and cooled butter and mix carefully again.
- Divide the mixture into two lined baking trays and bake at 180°C for about 25-30 minutes or until a toothpick comes out clean.

2. Preparing the syrup:
- In a small saucepan, bring the sugar and water to a boil, stirring until dissolved. Once the syrup is ready, remove it from heat and add the vanilla essence. Let it cool.

3. Preparing the berry jelly:
- Place the berries with the sugar in a saucepan and simmer over low heat for about 10 minutes, until the sugar dissolves.
- Let it cool slightly, then blend the mixture in a blender and let it cool completely.

4. Preparing the cream:
- Soak the gelatin in cold water for 10 minutes. Then, dissolve the gelatin over low heat without boiling, and let it cool.
- Whip the cream until firm. In a separate bowl, mix half of the dissolved gelatin into the yogurt. The rest of the gelatin will be added to the berry jelly. Blend both mixtures.
- Combine the whipped cream with the yogurt and add the sifted powdered sugar. Gently fold to achieve a light and delicious cream.

5. Assembling the cake:
- Use a removable ring to assemble the cake. Place the first layer of sponge, moistening it with syrup. Pour 1/3 of the cream and level it. Add 1/3 of the jelly and spread it gently with a spoon.
- Continue with the second layer, following the same steps, and repeat with the third layer.
- Cover the cake with plastic wrap and refrigerate for at least 8 hours, ideally overnight, to set well.

6. Decorating the cake:
- Once the cake has cooled, remove it from the ring. In a saucepan, heat the liquid cream and add the broken chocolate, stirring until combined. Let it cool slightly, but not completely.
- Pour the chocolate ganache over the cake, leveling it. You can create an artistic effect by dragging with a spoon.
- Place the KitKat wafers around the edge of the cake and decorate with sugar paste figures or whatever you prefer.

Practical tips:
- Ensure all ingredients are at room temperature for a uniform mixture.
- Use a powerful mixer to achieve a perfect meringue without sugar granules.
- You can experiment with different fruits for the jelly, such as raspberries, blackberries, or even peaches, depending on your preferences.
- The cake can be served with a scoop of vanilla ice cream or a fruit sauce for added flavor.

Calories and nutritional benefits:
This cake contains approximately 350 calories per serving, being rich in protein due to the yogurt and eggs. The berries are an excellent source of vitamins and antioxidants, contributing to a healthy immune system.

Frequently asked questions:
- Can I use other types of flour? Yes, you can experiment with whole wheat or gluten-free flour, but the texture will be different.
- How can I make the cake less sweet? Reducing the amount of sugar in the cream and syrup is an excellent option.
- What other fruits can I use? Raspberries, blackberries, or strawberries are all delicious options.

Enjoy this wonderful yogurt and berry cake recipe with your loved ones. It is not just a dessert, but a culinary experience that will leave pleasant memories!

 Ingredients: Base: 8 eggs, 8 tablespoons of sugar (Green Sugar), 8 tablespoons of flour, 2 tablespoons of cocoa, 150g of butter, 1 vanilla pod/vanilla essence. Syrup: 100g of sugar, 150ml of water, vanilla essence. Cream: 600ml of full-fat natural yogurt, 500ml of liquid cream, 7 tablespoons of powdered sugar, 10g of gelatin granules. Berry jelly: 500g of frozen or fresh berries, 6 tablespoons of granulated sugar. Decoration: 200g of milk chocolate, 200g of liquid cream, 12 packets of KitKat wafers, sugar paste decorations.