Sponge cake with yogurt cream

Yogurt Cream Sponge Cake – A Light and Refreshing Delight

When it comes to desserts, few are as versatile and inviting as a sponge cake with cream. This yogurt cream sponge cake recipe is perfect for any occasion, from parties to personal indulgence moments. The light and airy base harmoniously blends with the yogurt cream, creating a contrast of textures and flavors that delights the taste buds. Moreover, it is a quick and simple dessert to prepare, ideal for those who want to impress without spending hours in the kitchen.

Preparation time: 20 minutes
Baking time: 30-35 minutes
Cooling time: 2 hours
Number of servings: 12

Necessary ingredients:

For the base:
- 8 large eggs
- 8 tablespoons of sugar
- 8 tablespoons of flour
- 2 tablespoons of cocoa
- A pinch of salt

For the cream:
- 1 kg of plain, rich, and creamy yogurt
- 2 packets of gelatin
- Grated zest of 1 lemon
- 1 teaspoon of lemon essence
- 1 sachet of Finesse lemon flavor (optional)
- 150 g of sugar (or to taste)

Step by step:

1. Prepare the ingredients: Ensure all ingredients are at room temperature, especially the eggs. This will help achieve a more stable foam. Preheat the oven to 180°C (350°F) and prepare a medium-sized baking pan lined with parchment paper.

2. Separate the eggs: In a large bowl, separate the egg whites from the yolks. It is essential that no yolk gets into the egg whites; otherwise, the foam will not rise properly.

3. Whipping the egg whites: Using a mixer, beat the egg whites with a pinch of salt until you achieve a stiff and glossy foam. This step is crucial for giving volume to the sponge cake.

4. Preparing the yolks: In another bowl, beat the yolks with sugar until they become a light-colored cream. Then, add the flour and cocoa, gently mixing with a spatula or wooden spoon to avoid losing air from the egg whites.

5. Combining the ingredients: Carefully add the egg white foam over the yolk cream. Use folding motions to incorporate the air from the egg whites without destroying it. This will ensure a fluffy and elegant base.

6. Baking the base: Pour the mixture into the prepared pan and level it with a spatula. Bake in the preheated oven for 30-35 minutes or until a tester inserted in the center comes out clean. Avoid opening the oven door in the first 20 minutes to prevent steam from escaping.

7. Cooling the base: Once baked, remove the pan from the oven and let the base cool on a rack. This step prevents condensation and helps maintain the fluffy texture.

8. Preparing the cream: In a bowl, mix the yogurt with sugar, lemon zest, and lemon essence. If you desire an extra flavor, add the Finesse sachet. Prepare the gelatin according to the package instructions, then gradually add it to the yogurt cream, continuously mixing to avoid lumps.

9. Assembling the cake: Once the base has completely cooled, place it back in the baking pan. Pour the yogurt cream evenly over the sponge base and level with a spatula. Cover the pan with plastic wrap and let the dessert chill in the refrigerator for at least 2 hours or until the cream sets.

10. Serving: Once the cream has set, you can cut the dessert into portions and serve. It is delicious both plain and decorated with fresh fruit slices, fruit sauce, or melted chocolate. A combination of berries with a spoonful of sour cream or whipped cream is an excellent choice to accompany this dessert.

Useful tips:

- Soaking the base: If you want to add extra moisture and flavor, you can soak the base with a syrup of water and sugar flavored with lemon or your preferred essences. This trick will transform the dessert into a cake and add more flavor.
- Variations: You can substitute plain yogurt with Greek yogurt for an even richer cream. You can also experiment with different flavors, such as vanilla or orange.
- Nutritional benefits: Yogurt is an excellent source of probiotics and protein, contributing to healthy digestion. Additionally, the dessert is lower in calories compared to traditional cakes, thanks to the use of yogurt instead of cream or cheese.
- Frequently asked questions:
- Can I use another type of sweetener? Yes, you can experiment with natural sweeteners like honey or maple syrup, but adjust the amount according to taste.
- How can I store the cake? It is best to keep it in the refrigerator, covered, for up to 3 days. However, it is best on the first day when the base is fresh.
- What drinks pair well with this dessert? Herbal tea, cold lemonade, or even a sweet white wine will perfectly complement the delicate flavors of the cake.

This yogurt cream sponge cake recipe is not only a delicious choice but also a testament that desserts can be light and healthy. Whether you prepare it for a special occasion or simply as a personal treat, this dessert will surely win the hearts of those who taste it. Happy cooking and enjoy every slice!

 Ingredients: Ingredients for the base: 8 eggs, 8 tablespoons of sugar, 8 tablespoons of flour, 2 tablespoons of cocoa, a pinch of salt. Ingredients for the cream: 1 kg of plain yogurt, 2 packets of gelatin, for flavoring I used lemon zest, lemon essence, and a sachet of lemon-flavored finesse, 150 g of sugar (or to taste).

 Tags:  sponge cake with yogurt cream sponge cake yogurt gelatin