Yogurt and berry cream cake

Yogurt Cream and Berry Cake: A Delightful Treat That's Easy to Make

Total time: 2 hours
Preparation time: 40 minutes
Baking time: 30 minutes
Number of servings: 12

I present to you a splendid recipe for a yogurt cream and berry cake, perfect for any occasion! This dessert is not only delicious but also easy to make, bringing a touch of freshness and joy to every meal. The berries, with their slightly tart flavor, blend perfectly with the fluffy cake and yogurt cream, creating an unforgettable culinary experience. Let's get started!

Ingredients needed

*For the cake base:*
- 6 eggs (next time you can try with 7 for an even fluffier base)
- 200 g sugar
- 200 g flour
- 1 vanilla essence
- 3 tablespoons oil
- 1 teaspoon baking powder
- 2 packets vanilla sugar

*For the yogurt cream:*
- 400 ml vegetable whipped cream (I recommend Hulala)
- 500 ml plain yogurt
- 2 tablespoons powdered sugar
- 1 packet gelatin (you can use plant-based gelatin Agar-agar for a healthier option)

*For the fruit topping:*
- 350 g frozen berries (you can also add 100 g of blackcurrants for extra flavor)

*For the syrup:*
- Juice from the frozen fruits
- 5 tablespoons sugar
- 200 ml water

*For decoration:*
- 100 ml liquid cream
- 1 packet of berry cream for cake from Dr. Oetker
- A few blackcurrants or other berries for decoration

History and Benefits of the Recipe

Yogurt cakes emerged from the desire to create a lighter dessert that is just as tasty as traditional ones. Yogurt provides a significant amount of probiotics and is a good source of calcium, making this cake a healthier choice. Berries, rich in antioxidants, vitamins, and minerals, add extra nutritional benefits, helping to strengthen the immune system.

Preparing the Cake Base

1. Separating the eggs: Start by separating the eggs, placing the egg whites in a large bowl and the yolks in another. This step is crucial for achieving a fluffy base.

2. Beating the egg whites: Add a pinch of salt to the egg whites and beat them with a mixer until they form stiff peaks. Gradually add the sugar, continuing to mix until you achieve a glossy meringue.

3. Preparing the yolks: In another bowl, whisk the yolks with the oil and vanilla essence until you have a smooth mixture.

4. Combining the mixtures: Add the yolks to the meringue and gently fold with a spatula, using light up-and-down motions to avoid deflating the mixture.

5. Adding the flour: Sift the flour with the baking powder, then add half of it to the egg mixture. Gently mix, then repeat with the remaining flour.

6. Baking: Pour the obtained mixture into a baking pan lined with parchment paper. Preheat the oven to 180°C and bake the base for 20-30 minutes. Test with a toothpick; if it comes out clean, the base is ready.

Preparing the Yogurt Cream

1. Beating the cream: Use a mixer to whip the liquid cream until it becomes firm.

2. Mixing the ingredients: In another bowl, mix the yogurt with the powdered sugar. Add the whipped cream and gently mix.

3. Preparing the gelatin: Follow the instructions on the package to prepare the gelatin. Once ready, add it to the yogurt cream and mix gently. Place the cream in the refrigerator for 20 minutes to set slightly.

Preparing the Fruit Topping

1. Thawing the fruits: Place the frozen fruits in a sieve at least an hour before preparing the cake to allow excess water to drain.

2. Making the fruit paste: Once thawed, blend the fruits until you obtain a paste. If you prefer, you can skip this step and use the whole fruits.

3. Boiling the paste: Place the fruit paste in a pot and add the sugar. Boil for 5-10 minutes until it thickens slightly, then let it cool.

Preparing the Syrup for the Base

1. Boiling the syrup: In a saucepan, add the sugar and water. Let it boil for 10 minutes, then add the juice from the frozen fruits and let it cool.

Assembling the Cake

1. Cutting the base: With a sharp knife, cut the base into 3 equal parts.

2. Layering the bases: Place the first layer in a springform pan. Soak it with the prepared syrup, add 1/3 of the fruit topping, followed by 1/3 of the yogurt cream. Repeat with the second layer.

3. Finalizing the assembly: Place the third layer, soak it, then pour the remaining fruit topping, placing it with the cut side over the yogurt cream. Press gently and refrigerate the cake.

Decorating the Cake

1. Beating the cream for decoration: Whip the liquid cream until it becomes firm.

2. Preparing the fruit cream: If using the fruit cream from Dr. Oetker, follow the instructions on the package. Alternatively, you can use whipped cream with a bit of juice from the frozen fruits to achieve a pleasant hue.

3. Final decoration: Carefully take the cake out of the refrigerator. Cover the top of the cake with whipped cream and the sides with fruit cream. Use a piping bag to create beautiful patterns, alternating between fruit cream and whipped cream.

Serving Suggestions

This cake pairs perfectly with a cup of green tea or a glass of fresh lemonade. You can also add a few mint leaves for a color and flavor contrast. If you want to turn it into a festive dessert, you can add grated chocolate or chopped nuts on top.

Frequently Asked Questions

1. Can I use other fruits? Yes, you can experiment with other types of fruits, such as peaches or mangoes.

2. How can I make the cake less sweet? You can reduce the amount of sugar in the syrup or the yogurt cream.

3. How long can the cake be stored? The cake keeps well in the refrigerator for up to 3 days, but it will be best if consumed fresh.

4. What can I do if I don't have gelatin? You can omit the gelatin, but the cream will not be as firm.

5. Is this cake suitable for vegans? You can adapt the recipe using vegan ingredients, such as coconut cream and soy yogurt.

With a fluffy texture and light cream, this yogurt cream and berry cake will surely become your favorite. Enjoy every slice and savor the moment!

 Ingredients: For the base: 6 eggs (next time I will use 7) 200 g sugar 200 g flour 1 vanilla essence 3 tbsp oil 1 tsp baking powder 2 packets vanilla sugar. For the yogurt cream: 400 ml liquid vegetable cream (Hulala) 500 ml plain yogurt 2 tbsp powdered sugar 1 packet gelatin (I use plant-based gelatin Agar-agar). For the fruit topping: 350 g frozen berries (I added 100 g of black currants because I thought the berries were too few). For the syrup: juice from the frozen fruits 5 tbsp sugar 200 ml water. For decoration: 100 ml liquid cream 1 packet fruit cream for cake with berries from Dr. Oetker a few currants/other berries.