Strawberry cake with yogurt cream

Strawberry Cake with Yogurt Cream

Welcome to the delicious world of desserts! Today we will prepare a strawberry cake with yogurt cream, a refreshing and appealing dessert, perfect for warm days or to celebrate special moments. This cake is not only a feast for the taste buds but also a true work of art, thanks to the vibrant colors of fresh strawberries. Whether you are an experienced cook or a beginner eager to try something new, this recipe will guide you step by step to a perfect result.

Total preparation time: 4 hours (including cooling time)
Number of servings: 12

Ingredients

For the cream:
- 500 g yogurt cream
- 500 g sweet cottage cheese
- 500 g sour cream (Covalact 15% fat)
- 500 ml vegetable whipped cream (Hulala)
- 6 tablespoons brown sugar
- 2 tablespoons lime juice (or lemon)
- 2 packets vanilla sugar
- 2 packets powdered gelatin Dr. Oetker
- 2 tablespoons lemon juice

For the syrup:
- 2 tablespoons rum (essence or drinking rum)
- 2 tablespoons Amaretto
- 2 packets instant coffee
- 1 packet Bourbon-Vanilla Aroma
- 3-4 tablespoons sugar (to taste)
- Still water (up to 250 ml)

For assembly:
- 2 packets ladyfingers
- 2 kg large strawberries (for decoration and in the cream)

Step by step in preparing the cake

Step 1: Preparing the yogurt cream
1. In a large bowl, combine the yogurt cream with the 6 tablespoons of brown sugar and the 2 tablespoons of lime juice. Mix well until the sugar completely dissolves.
2. Add the sour cream and sweet cottage cheese to this mixture. Use a spatula or a mixer on low speed to homogenize the ingredients, being careful not to form lumps.
3. In another container, soak the gelatin in 150 ml of cold water for 5 minutes. Then, gently heat the gelatin until it completely dissolves. Be careful! The gelatin should not be hot when added to the yogurt cream. Stir constantly to cool it slightly.
4. Once the gelatin is at room temperature, incorporate it into the yogurt cream, mixing gently to avoid losing air in the mixture. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Step 2: Preparing the whipped cream
1. In another bowl, whip the vegetable cream. If you prefer a sweeter taste, add sugar to taste (I used 6 tablespoons of sugar).
2. Once the whipped cream is well beaten and has a firm consistency, carefully fold it into the yogurt cream, mixing from the bottom up to achieve a fluffy and airy cream.

Step 3: Preparing the syrup
1. In a container, combine the rum, Amaretto, instant coffee, vanilla aroma, and sugar.
2. Add still water until you reach 250 ml. Mix well to dissolve the sugar. Let the syrup cool.

Step 4: Assembling the cake
1. Start by soaking the ladyfingers in the syrup. Make sure to quickly dip them, without letting them soak too long to avoid breaking.
2. Place a first layer of ladyfingers in a large tray, then add a generous layer of yogurt cream. Incorporate diced strawberries into this layer for added flavor.
3. Continue with another layer of soaked ladyfingers and repeat the process until all the ingredients are used, finishing with a layer of cream.
4. Cover the cake with plastic wrap and refrigerate for at least 3 hours, but ideally overnight. The longer it sits, the more the flavors intensify.

Decorating the cake
1. After the cake has set, remove it from the fridge and decorate it with fresh strawberries, sliced or whole, depending on your preference.
2. You can also add a dollop of whipped cream on top or grated chocolate for a more sophisticated look.

Practical tips
- Choosing ingredients: Use fresh, seasonal strawberries for the best flavor. If you don’t have strawberries, you can use other berries like raspberries or blueberries.
- Substitutions: If you want to avoid alcohol, you can use only sugar syrup with vanilla flavor instead of rum and Amaretto.
- Serving: This cake pairs perfectly with iced tea or freshly made lemonade.
- Calories and nutritional benefits: Each serving of strawberry cake with yogurt cream has about 300-350 calories, making it a lighter option compared to other desserts. Strawberries are rich in vitamin C and antioxidants, while yogurt provides beneficial probiotics for digestion.

Frequently asked questions
1. Can I make the cake a day in advance? Yes, this cake keeps very well in the fridge and actually becomes tastier after letting the flavors combine.
2. What can I use instead of ladyfingers? You can use speculoos cookies or other sweet cookies, depending on your preference.
3. How can I vary the recipe? You can replace the yogurt with Greek yogurt for a denser texture or add a bit of cocoa to the cream for a chocolate version.

This strawberry cake with yogurt cream is not just a culinary experience but also an opportunity to gather family and friends for unforgettable moments. Each slice will bring a smile to the faces of your loved ones. So, put on your most comfortable cooking clothes and get ready to enjoy an extraordinary dessert! Enjoy your meal!

 Ingredients: 2 bags of ladyfinger biscuits. For the cream: 6 tablespoons of brown sugar; 2 tablespoons of lime juice; 2 packets of vanilla sugar; 2 packets of Dr. Oetker powdered gelatin; 500g of Covalact sour cream (15% fat); 500 ml of Hulala vegetable whipped cream (a product from the sweets category, based on vegetable fats); 500g of yogurt cream; 500g of sweet cottage cheese; 2 tablespoons of lemon juice for the yogurt cream. 2 tablespoons of rum, 2 tablespoons of Amaretto, 2 packets of instant coffee, 1 packet of Bourbon-Vanilla flavor, for the syrup with which we will soak the cake layers and halves of the ladyfinger biscuits, to which we will also add still water. The syrup should have at least 250 ml. 2 bags of ladyfinger biscuits. For decoration and for the yogurt cream, 2 kg of large strawberries.