Easy summer cake with yogurt

Quick Summer Yogurt Cake - The Perfect Treat on Hot Days

When it comes to summer desserts, nothing compares to a light, refreshing, and creamy cake that reminds us of sunny days and pleasant moments spent with loved ones. The summer yogurt cake is an excellent choice for any occasion, being not only easy to prepare but also extremely tasty. Additionally, the combination of yogurt and fruits makes this dessert a healthy option.

Preparation time: 30 minutes
Refrigeration time: 12 hours
Number of servings: 8

Ingredients:

- 500 ml liquid cream (ideally 35% fat for a perfect texture)
- 400 ml natural yogurt (opt for diet yogurt if you want a lighter version)
- 1 can of 400 g fruit compote (pineapple, peaches, apricots, or an exotic mix)
- 2 packets of gelatin
- ½ cup sugar (you can adjust the amount to your taste)
- 1 store-bought cake base (optional, but recommended for added texture)
- Fresh fruits for decoration (oranges, kiwi, strawberries)

Preparation steps:

1. Preparing the gelatin: Start by pouring the gelatin into the juice from the fruit compote. Let the gelatin soften for 5-10 minutes. Then, heat the mixture over low heat and stir constantly for 1 minute until completely dissolved. Do not let the gelatin boil! Once melted, allow it to cool slightly.

2. Preparing the yogurt mixture: In a large bowl, combine the yogurt with the sugar. Use a mixer to blend the ingredients until the sugar is completely dissolved and the mixture is smooth.

3. Whipping the cream: In another bowl, whip the liquid cream according to the package instructions. Make sure the cream is whipped well, but not so much that it turns into butter. Reserve some of this cream for decoration.

4. Combining the ingredients: Pour the yogurt mixture over the whipped cream and gently mix with the mixer on low speed to avoid deflating the whipped cream. Add the melted and cooled gelatin and mix again until smooth.

5. Adding the fruits: Cut the fruits from the compote into small cubes and fold them into the yogurt mixture using a spatula or spoon to avoid crushing them.

6. Assembling the cake: If you choose to use a cake base, you can divide it into three layers. Place the first layer at the bottom of a cake pan lined with plastic wrap. Pour half of the yogurt mixture, add the second layer of cake, and pour the remaining mixture. Place the last layer of cake on top.

7. Decorating: On the inner edges of the pan, you can add slices of orange and kiwi for a colorful and appealing look. Make sure they stay fixed to the sides of the pan.

8. Refrigerating: Cover the cake with plastic wrap and let it chill in the refrigerator for at least 12 hours. This step is essential to allow the gelatin to set and for the flavors to blend harmoniously.

9. Serving: After the refrigeration time has passed, carefully remove the cake from the refrigerator and invert it onto a plate. Remove the plastic wrap and decorate the cake with the remaining whipped cream and fresh fruits, according to your imagination.

Practical tips:

- Ingredients: Use quality ingredients to achieve a delicious cake. Choose fruit from the compote without additives or added sugar for a more natural taste.
- Gelatin: Ensure that the gelatin is well dissolved and cooled before adding it to the mixture to avoid lumps.
- Fresh fruits: You can also add fresh fruits to the yogurt mixture for added texture and flavor. Berries, blueberries, or raspberries are excellent choices.

Nutritional benefits:
- Yogurt is a good source of probiotics, which help maintain gut health. It also contains essential calcium for bones.
- Cream adds a touch of delight, but moderate consumption is recommended to maintain a healthy balance in your diet.

Frequently asked questions:
- Can I use other fruits? Absolutely! You can experiment with different types of fruits to achieve various flavors. Berries or fresh peaches are excellent options.
- What can I do if I don't have gelatin? You can use agar-agar as a plant-based alternative to animal gelatin.
- How can I store the cake? The cake can be stored in the refrigerator, covered, for 3-4 days.

Possible variations:
- Instead of a cake base, you can add crushed cookies for a crunchier base.
- For a vegan cake, you can replace the cream with a plant-based alternative and use coconut yogurt.

This summer yogurt cake is perfect for hot days, bringing a touch of coolness and joy in every slice. Don't hesitate to customize it to your tastes and share it with loved ones! Enjoy!

 Ingredients: 500 ml liquid cream 400 ml yogurt in a bucket (can also be dietetic, even better for the figure) 1 can 400g fruit compote (pineapple, peaches, apricots, exotic, etc...) 2 packets of food gelatin 1/2 cup sugar 1 store-bought cake base (optional)