Yogurt and jelly cake

Yogurt and Jelly Cake - A Delicious Refreshing Treat

Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes + cooling time
Number of servings: 10

Welcome to the world of delicate desserts! Today, I'll guide you step by step in creating a yogurt and jelly cake, an easy-to-make recipe perfect for warm days or any special occasion. This cake is not only delicious but also refreshing, with the perfect balance between creamy and fruity.

Short Recipe History

Yoghurt and jelly cake is a classic combination that combines the creamy texture of yogurt with the natural sweetness of fruit. It is a dessert that has won the hearts of many thanks to its simplicity and versatility of ingredients. Yoghurt, a popular ingredient in many cultures, adds freshness and a slightly tart taste, while the jelly adds a touch of color and an interesting texture. It's a dessert that combines tradition with innovation, perfect to enjoy with loved ones.

Ingredients

For the filling:
- 3 eggs
- 3 tablespoons sugar
- 3 tablespoons oil
- 3 tablespoons flour
- 1 baking powder

For the filling:
- 1 fruit yoghurt (500 ml)
- 500 ml liquid cream
- 12 tablespoons sugar
- 2 sachets red gelatine
- 250 ml compote juice (of exotic fruits)
- Exotic fruits (apricots, pineapple, kiwi, diced)

For the jelly:
- 1 packet gelatine sheets
- 1 apricot compote

Step by Step: Making the Yoghurt and Jelly Cake

Step 1: Preparing the Pandispan Pastry

1 In a bowl, beat the eggs and sugar until frothy and doubled in volume. This will give the pandispan an airy texture.
2. Add the oil and mix gently without losing the air in the mixture.
3. Si sift the flour and baking powder over the egg mixture and stir with a spatula, using circular motions to incorporate the ingredients.
4. Pour the mixture into a silicone tart pan, taking care to even the surface.
5. Bake in the preheated oven at 180°C for 25 minutes, or until the pastry is browned and passes the toothpick test (if the toothpick comes out clean, the pastry is done).

Step 2: Making the yogurt cream

1. In a bowl, mix the yogurt with the 12 tablespoons of sugar. Mixing the yogurt with the sugar will intensify the flavors.
2. Soak the gelatin according to package directions, then dissolve it over low heat or in the microwave, being careful not to boil.
3. Whip the liquid cream until stiff. Add the yoghurt, sugar and dissolved gelatine, mixing until smooth and creamy.
4. Cover the bowl with cling film and refrigerate for 30 minutes to set slightly.

Step 3: Making the Jelly

1. In a separate bowl, combine 250 ml compote juice and dissolve gelatine according to instructions. Allow to cool to room temperature.
2. Once the jelly has begun to set, cut it into desired shapes: squares, triangles, or rectangles for an elegant look in the cake.

Step 4: Assemble the cake

1. Place the pandispan top on a platter or in a cake pan with a removable bottom (this is a handy trick to avoid destroying the cake when removing it from the pan).
2. On top of the pandispan, add a layer of the yogurt cream, followed by a mixture of diced exotic fruits.
3. Add the rest of the cream on top and finally place the artistically cut jelly.
4. Top with the second layer of pandispan, press lightly and refrigerate the cake for at least 2 hours before serving to allow the flavors to combine.

Step 5: Decorating the cake

1. Decorating is the fun part! Use fresh apricots, kiwi slices or other fruit to add a vibrant look.
2. You can add whipped cream around the edges or on top for extra creaminess and aesthetics.

Practical tips

- Use room-temperature ingredients for a smooth, uniform mixture.
- If you want a less sweet cake, reduce the amount of sugar in the recipe or opt for a lower-sugar yogurt.
- Experiment with different fruits in the mix, such as mango or strawberry, to get a variety of flavors.
- Make sure the gelatine is completely dissolved, otherwise you run the risk of an uneven texture to the cream.

Frequently Asked Questions

1. Can I use Greek yogurt instead of regular yogurt?
Yes, Greek yogurt will provide a richer texture and flavor.

2. What type of fruit can I use for the jelly?
You can use any of your favorite fruits or juices such as apples, raspberries or pomegranate.

3. How can I make this cake healthier?
Try using non-fat yogurt and reducing the sugar. You can also add seeds or nuts for extra texture and nutrition.

Recommended Combinations

This yogurt and jelly cake pairs perfectly with a cup of green tea or a glass of fresh lemonade. A vanilla ice cream with a slice of cake will also provide an unforgettable experience.

Calories and Nutritional Benefits

One serving of yogurt and jelly cake has about 250-300 calories, depending on the ingredients used. This dessert is high in protein thanks to the yogurt, and the fruit provides a boost of vitamins and antioxidants, making it a healthier choice compared to other desserts.

Now you're ready to venture into making this wonderful cake! Start gathering ingredients and get inspired by the flavors and textures you'll create. Whether it's for a special celebration or simply to indulge, this yogurt and jelly cake is sure to be a hit! Enjoy!

 Ingredients: -a 500ml fruit yogurt -500ml liquid cream -2 packets of red gelatin for jelly -a compote of exotic fruits -a sponge cake made from: 3 eggs, 3 tablespoons of sugar, 3 tablespoons of oil, 3 tablespoons of flour, a pinch of baking powder -a compote of apricots -12 tablespoons of sugar -a package of gelatin sheets