Cake candle

Light Cake - A Delicacy for Holidays

The Light Cake is a special dessert, perfect for celebrating important moments in our lives. With a fluffy base and a delicious yogurt cream, this cake stands out for its elegant appearance and unique combination of ingredients. Whether you are celebrating a birthday, a new year, or simply want to indulge in something sweet, this cake will surely impress. Moreover, it is a recipe that allows for creativity, so feel free to add a touch of your personality in every step of the preparation.

Preparation time: 40 minutes
Baking time: 55 minutes
Total time: 1 hour and 35 minutes
Number of servings: 10-12

Ingredients

For the cake base:
- 5 eggs
- 5 tablespoons of sugar
- 5 tablespoons of flour
- Zest of one lemon
- A pinch of salt

For the crust:
- 120 g margarine
- 100 g sugar
- 300 g flour (adjust as needed)
- 50 g coarsely crushed pistachios
- 2 eggs
- Vanilla essence (1 teaspoon)
- A pinch of salt

For the yogurt cream:
- 200 g Greek yogurt
- 200 g liquid cream
- 150 g powdered sugar
- 3 sheets of gelatin
- Juice of one lemon
- One vanilla essence (1 teaspoon)
- Cherries from a compote (about 200 g)

For decoration:
- One tablespoon of granulated sugar
- 50 g white chocolate

Preparation Steps

Step 1: Preparing the cake base

1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential for the egg whites to be whipped until stiff, so ensure the bowl is clean and dry.
2. Whipping the egg whites: Using a mixer, beat the egg whites with a pinch of salt until they form stiff peaks. Gradually add the sugar, continuing to mix until you achieve a glossy meringue.
3. Adding the yolks: Incorporate the yolks into the meringue at low speed. This step is crucial to maintain the air in the egg whites.
4. Including the flour: Add the flour and lemon zest, gently folding with a spatula, being careful not to deflate the mixture.
5. Baking the bases: Pour the mixture into a greased and floured baking pan. Bake in a preheated oven at 180°C for 25 minutes. The base is ready when it is elastic to the touch. Let it cool completely.

Step 2: Preparing the crust

1. Mixing the ingredients: In a bowl, cream the margarine with the sugar until creamy. Add the eggs and vanilla essence, mixing well.
2. Incorporating the flour: Sprinkle in the flour and salt, mixing by hand until you obtain a consistent dough. It will be a bit firmer, but it is perfect for our crust.
3. Resting the dough: Let the dough rest in the refrigerator for 30 minutes. This will help firm it up, making it easier to shape.
4. Forming the cardboard tube: Construct a tube from a candy box (approximately 18 cm in diameter and 20 cm in height) that you will cover with aluminum foil, ensuring the edges are folded inward.
5. Shaping the crust: On a floured surface, roll out the dough into a sheet of 5 mm. Roll the sheet around the formed tube and seal the edges with beaten egg.
6. Decorating with pistachios: Brush the dough with beaten egg and coat it with the crushed pistachios. Place it in a floured pan and bake for 30 minutes at 180°C. After it has cooled, remove the aluminum foil and the tube.

Step 3: Preparing the yogurt cream

1. Rehydrating the gelatin: Soak the gelatin in cold water to rehydrate according to the package instructions.
2. Mixing the ingredients: In a bowl, mix the yogurt with the powdered sugar and vanilla essence.
3. Dissolving the gelatin: After rehydrating the gelatin, dissolve it in warm lemon juice, adding two tablespoons of water.
4. Incorporating the gelatin: Add the dissolved gelatin to the yogurt mixture, mixing well.
5. Including the cream: Gradually fold the yogurt mixture into the whipped cream, mixing constantly to achieve a fluffy cream.

Step 4: Assembling the cake

1. Placing the crust: Position the pistachio crust on a plate, standing it upright.
2. Adding the first layers: Place the first cake layer inside the crust. Cover with a layer of yogurt cream, then add cherries from the compote. Repeat the process with the second layer, soaking it well with the compote juice.
3. Finalizing the layers: Place the last layer on top and cover it with a thin layer of cream, leaving the top exposed for decoration.

Step 5: Decorating the cake

1. Melting the chocolate: Melt the white chocolate in a double boiler. Use a spoon to drizzle the chocolate over the edge of the cake, creating a “heavenly” effect.
2. Creating the flame: Melt a tablespoon of sugar in a pan. On a lightly oiled plate, form a plastic stick with the melted sugar at one end, shaping it like a flame. Once hardened, carefully attach it to the center of the cake.

Practical Tips

- Pay attention to the temperature of the ingredients: Ensure the eggs and margarine are at room temperature to achieve a uniform consistency.
- Gelatin: If you want to avoid gelatin, you can opt for a denser Greek yogurt, but the texture will be different.
- Substitutions: You can use other fruits instead of cherries, such as strawberries or peaches, depending on your preferences.
- Serving: The Light Cake is delicious served alongside a scoop of vanilla ice cream or a glass of fresh lemonade, which will perfectly complement the flavors.

Nutritional Benefits

- Greek yogurt: It is rich in protein and probiotics, contributing to gut health.
- Pistachios: They are an excellent source of healthy fats and antioxidants, beneficial for the heart.
- Cherries: They are rich in vitamin C and antioxidants, having anti-inflammatory effects.

Frequently Asked Questions

- Can I use whole wheat flour? Yes, you can substitute white flour with whole wheat flour, but the texture of the cake will be denser.

- How can I store the cake? The cake can be stored in the refrigerator in an airtight container to maintain its freshness and can be consumed within 3-4 days.

- Can the cake be frozen? It is recommended to freeze the cake without the cream, and after thawing, add the yogurt cream.

The Light Cake is not just a dessert, but also a satisfying cooking experience. So, put on your apron and get ready to create a dessert that will brighten any table! Experiment with this recipe and adapt it to your tastes. May each slice be filled with joy and light!

 Ingredients: Ingredients for the crust: - 120 g margarine - 100 g sugar - 300 g flour (more or less) - 50 g coarsely crushed pistachios - 2 eggs - vanilla essence - a pinch of salt Ingredients for the base, for a tray of 30/40 cm: - 5 eggs - 5 tablespoons of flour - 5 tablespoons of sugar - grated peel of one lemon - a pinch of salt Ingredients for the yogurt cream: - 200 g Greek yogurt - 200 g liquid cream - 150 g powdered sugar - 3 sheets of gelatin - juice from one lemon - a vanilla essence - cherries from a compote, 800 g jar Ingredients for decoration: - one tablespoon of granulated sugar - 50 g white chocolate