Yogurt cake with cherries and vanilla cream
Yogurt cake with sour cherries and vanilla cream
Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12
Our culinary journey begins with a delicacy that combines the freshness of yogurt with the sweetness of sour cherries and the creaminess of vanilla cream, resulting in a cake that will impress even the most discerning palates. This yogurt cake with sour cherries and vanilla cream is not just a simple dessert but a tasting experience that will take you back to pleasant memories. I invite you to explore together the passion for cooking and transform simple ingredients into something truly special!
Necessary ingredients:
For the layers:
- 6 eggs
- 400 g yogurt (preferably natural, Greek for a creamier texture)
- 300 g sugar
- 4 sachets of vanilla sugar
- 300 ml oil (sunflower oil is ideal)
- 800 g flour (you can use whole wheat flour for a healthier option)
- 1 sachet of baking powder
- Sour cherries from two jars of compote (about 400 g, but you can also use fresh or frozen sour cherries)
For the vanilla cream:
- 1 l milk (whole milk provides a richer cream)
- 10 tablespoons of flour
- 10 tablespoons of sugar
- Vanilla essence (or a vanilla pod for an authentic taste)
- 200 g butter at room temperature
Preparation:
1. Preparing the vanilla cream:
We start with the cream, as it needs time to cool. In a bowl, mix the flour with 300 ml of milk, being careful not to form lumps. It is essential to mix well to achieve a smooth texture!
Then, in a pot, add the remaining milk along with the sugar and heat over medium until the milk begins to boil and the sugar completely dissolves. When the milk is ready, remove the pot from the heat and carefully add the flour and milk mixture, continuously whisking. It is important not to let the cream boil to avoid lumps.
Put it back on low heat and stir continuously until the mixture thickens, ensuring you achieve a consistency similar to that of thicker sour cream. Once the cream is ready, let it cool slightly.
After the cream has cooled, add the butter and vanilla essence. It is preferable to add the butter gradually while constantly mixing to achieve a homogeneous cream. Allow the cream to cool completely.
2. Preparing the layers:
In a food processor, beat the eggs with the sugar and vanilla sugar until the mixture becomes light in color and frothy. This is an important step; the air incorporated during this stage will make the layers fluffy and light.
Add the yogurt and continue mixing. Then, gradually add the oil, mixing until fully incorporated.
In another bowl, mix the flour with the baking powder, then add this mixture to the egg mixture, sprinkling it in. It is important to mix gently to avoid lumps. The batter should have a consistency similar to that of a cake batter but slightly thicker.
Preheat the oven to 200°C. On a baking tray lined with parchment paper, pour half of the batter. Bake at high heat for 2-3 minutes, then reduce the temperature to medium and continue baking for about 25-30 minutes, or until the layer is golden brown and passes the toothpick test. Allow it to cool completely, then remove it from the parchment paper.
For the second layer, while the first is baking, pit the sour cherries and let them drain. Spread the remaining batter on a tray lined with parchment paper and add the sour cherries on top. Bake the same as the first layer.
3. Assembling the cake:
Once all components are completely cooled, it's time to assemble the cake. In the tray where you baked the layers, place the first layer, then add a generous layer of vanilla cream, followed by the second layer.
Cover the cake with plastic wrap and let it chill overnight in the refrigerator. This resting time will allow the flavors to blend perfectly and will make the cake easier to cut.
Serving and variations:
The next day, cut the cake into servings and enjoy it with a cup of tea or coffee. You can decorate it with a little powdered sugar on top or with some fresh sour cherries for a more attractive appearance.
If you want to explore variations of this recipe, try replacing the sour cherries with other seasonal fruits, such as peaches or raspberries. You can also add a little cocoa to the batter to create a chocolate layer, or even use flavored yogurt to intensify the taste.
Nutritional information:
This yogurt cake with sour cherries and vanilla cream contains approximately 350 calories per serving, with a rich protein content due to the yogurt and eggs. Additionally, the sour cherries provide antioxidants, vitamins, and essential minerals.
Frequently asked questions:
1. Can I use low-fat yogurt?
Yes, but the cake will have a less creamy texture. Greek yogurt is recommended for a richer consistency.
2. How can I store the cake?
The cake is best stored in the refrigerator, covered, for 3-4 days.
3. Can it be frozen?
It is recommended not to freeze the assembled cake, but the layers can be frozen separately.
This yogurt cake with sour cherries and vanilla cream is an excellent choice for any occasion, from festive meals to simple family desserts. I hope you will try this recipe and enjoy every bite! Bon appétit!
Ingredients: For the layers: 6 eggs, 400 g yogurt, 300 g sugar, 4 packets of vanilla sugar, 300 ml oil, about 800 g flour, 1 packet of baking powder, cherries from two jars of compote. For the vanilla cream: 1 l milk, 10 tablespoons of flour, 10 tablespoons of sugar, vanilla essence, 200 g butter at room temperature.
