Yogurt and jelly cake
Yogurt and Jelly Cake – A Refreshing Delight
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 55 minutes
Servings: 8-10
Welcome to the wonderful world of desserts! Today, I will share with you the recipe for a yogurt and jelly cake, a perfect choice for warm days or to celebrate special moments. This cake is a delightful combination of delicate textures and fruity flavors that will elevate any meal. Let’s get started!
Recipe History
The yogurt and jelly cake is a popular recipe in many cultures, often symbolizing joy and celebration. Its origins lie in the use of yogurt as a key ingredient, a long-standing tradition due to its nutritional benefits. Yogurt is not only creamy and delicious but also an excellent source of probiotics, contributing to healthy digestion. Jelly, on the other hand, adds a playful and colorful touch, transforming this cake into a true culinary masterpiece.
Ingredients
For the sponge:
- 3 eggs
- 3 tablespoons of sugar
- 3 tablespoons of oil
- 3 tablespoons of flour
- 1 teaspoon of baking powder
For the yogurt cream:
- 500 ml of fruit yogurt
- 500 ml of heavy cream
- 12 tablespoons of sugar
- 2 packets of red gelatin
- 250 ml of exotic fruit compote juice
For the jelly:
- Diced exotic fruits from the compote
- Gelatin sheets for the jelly
- Fresh apricots (optional, for decoration)
Necessary Utensils
- Mixing bowl
- Electric mixer
- Tart pan or springform cake pan
- Baking tray
- Spatula
- Knife for cutting
Step by Step: Preparing the Cake
1. Preparing the Sponge
- Start by preheating the oven to 180°C (355°F). Grease the tart pan with a little oil or butter to prevent sticking.
- In a large bowl, beat the eggs with the sugar until the mixture becomes frothy and doubles in volume. This is an essential step for achieving a light sponge.
- Add the oil and mix well.
- Gently fold in the sifted flour and baking powder using a spatula to avoid losing air in the mixture.
- Pour the mixture into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the sponge cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
2. Preparing the Yogurt Cream
- In a bowl, mix the yogurt with the 12 tablespoons of sugar. This mixture will form the base for our delicious cream.
- In another bowl, soak the gelatin in cold water according to the package instructions. Then, gently heat the gelatin over low heat until fully dissolved, being careful not to boil it. Allow it to cool slightly.
- Whip the heavy cream until stiff peaks form. Gradually fold in the yogurt mixture, adding the dissolved gelatin last. Use the mixer to combine all the ingredients until you achieve a smooth and airy cream.
3. Preparing the Jelly
- To prepare the jelly, use 250 ml of exotic fruit compote juice. You can use the juice left from the compote or add water to concentrated juice to achieve the desired volume.
- Add gelatin according to the package instructions and let it cool.
4. Assembling the Cake
- Cut the sponge in half horizontally to create two discs.
- Place the first sponge disc in the cake pan (if you have a springform pan, it's ideal). Add a layer of yogurt cream, followed by the diced exotic fruits. These will provide a burst of freshness and a contrast of textures.
- Add the remaining cream on top, then pour the prepared jelly, which you can cut into various shapes (cubes, triangles) for a more artistic look.
- Cover everything with the second sponge disc and sprinkle a little whipped cream or decorate with fresh apricots for a more elegant appearance.
5. Chilling and Serving
- Place the cake in the refrigerator for at least 4 hours or ideally overnight. This will allow the gelatin to set and the flavors to meld harmoniously.
- When ready to serve, cut it into slices and enjoy the combination of flavors and textures!
Practical Tips
- You can substitute fruit yogurt with plain yogurt and add a little vanilla extract for a more refined taste.
- If you prefer a sweeter cake, add more sugar to the yogurt cream or use a fruit compote with a more intense flavor.
- For a gluten-free version, make sure to use gluten-free flour for the sponge.
- The jelly can be made from various types of juices, such as orange or strawberry juice, to add a personal touch.
Nutritional Benefits
- Yogurt is an excellent source of protein and probiotics, beneficial for digestive health.
- Exotic fruits provide a rich supply of vitamins and antioxidants, essential for a strong immune system.
- This cake has a moderate calorie value, making it a healthier choice compared to heavier desserts.
Frequently Asked Questions
- Can I use other types of fruit for the jelly?
Yes, you can experiment with different types of fruit juices based on your preferences.
- How can I store the cake?
The cake stores well in the refrigerator, covered with plastic wrap, for 3-4 days.
- Can the cake be frozen?
We recommend not freezing the cake, as the texture of the jelly and cream may be altered.
Serving Suggestions
This yogurt and jelly cake pairs perfectly with a refreshing lemonade or iced fruit tea. It can be enjoyed at a party, a picnic, or simply as a delightful dessert after dinner.
I wish you great success in making this cake! Every bite will be an explosion of flavors and textures, and your loved ones will surely appreciate your effort. Bon appétit!
Ingredients: a 500ml fruit yogurt liquid cream 500ml 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
