Strawberry cream and yogurt cake

Strawberry Yogurt Cake: A Refreshing Delight

I invite you to embark on a sweet adventure into the world of desserts with a special recipe: the strawberry yogurt cake. This cake is not only a visual delight but also an explosion of flavors and textures that will sweeten even the gloomiest days. It is perfect for hot summer days, but also any time you crave something refreshing and flavorful.

Total preparation time: 3 hours (including cooling time)
Preparation time: 30 minutes
Baking time: 20 minutes
Number of servings: 12

Ingredients needed for the base:
- 7 large eggs
- 8 tablespoons of sugar
- 100 ml milk
- 50 g butter or margarine
- 230 g flour
- 10 g baking powder
- 1 packet of vanilla (optional, but recommended)

Ingredients for the cream:
- 375 g strawberry yogurt
- 3 tablespoons of sugar (adjust according to your preferences)
- 250 ml whipped cream
- 15 g gelatin
- 150 g strawberries (fresh or frozen)

For decoration:
- 100 ml whipped cream
- A few fresh strawberries for garnish

Step-by-step preparation

1. Preparing the base:
- Start by preheating the oven to 180°C. Prepare two 24x24 cm pans by lining them with parchment paper.
- Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt (about a knife tip) until they become stiff and shiny. This step is essential for achieving a fluffy base.
- In another bowl, cream the yolks with the sugar until you obtain a creamy, light-colored mixture. Add the melted butter and milk, mixing well.
- Sift the flour together with the baking powder and incorporate them into the yolk mixture. Mix gently to avoid lumps.
- Finally, fold the beaten egg whites into the yolk mixture using a spatula or wooden spoon. Make gentle up-and-down motions to keep the air in the egg whites.
- Divide the batter evenly between the two pans and bake for 15-20 minutes or until golden and a toothpick inserted in the center comes out clean.

2. Preparing the cream:
- Start by hydrating the gelatin: place the gelatin in 3 tablespoons of cold water and let it sit for 10 minutes.
- In a separate bowl, mix the strawberry yogurt with the sugar until it dissolves completely.
- Dissolve the gelatin in a bain-marie, stirring constantly, then let it cool slightly. Incorporate the gelatin into the yogurt, mixing vigorously to avoid lumps.
- In another bowl, whip the cream until it becomes firm (make sure the cream is well chilled for perfect whipping). Fold the whipped cream into the yogurt mixture with a spatula, being careful not to deflate it.

3. Assembling the cake:
- In a springform pan, place the first layer, which you can soak with a sugar and water syrup if you want extra moisture.
- Add the yogurt cream, reserving 4 tablespoons for decoration. Use a teaspoon to create channels in the cream.
- Crush a few strawberries and mix them into the remaining cream, then fill the channels created earlier with this mixture. Place the strawberry cubes on top.
- Cover with the second soaked layer and refrigerate the cake for at least 2 hours to allow the flavors to meld.

4. Decorating:
- After the cake has cooled, remove it from the refrigerator. Whip the cream for decoration and spread it on top. Garnish with fresh strawberries for an attractive look and a touch of freshness.

Useful tips:
- You can experiment with other types of yogurt, such as Greek yogurt, for a denser texture and a more intense flavor.
- If you're looking for a vegan version, you can use an egg replacer for the base (e.g., banana puree or applesauce) and plant-based yogurt.
- Depending on the season, you can replace strawberries with other berries, such as raspberries or blackberries, for a cake with a different and delicious taste.

Nutritional benefits:
This cake is not only delicious but also quite friendly to your figure, having a moderate calorie content. Yogurt adds a good source of protein and probiotics, beneficial for the digestive system, while strawberries are rich in antioxidants, vitamin C, and fiber.

Frequently asked questions:
1. Can I use another type of flour for the base?
Yes, you can try whole wheat flour for a healthier option, but the texture will be different.
2. How long can the cake be stored in the refrigerator?
The cake can be kept in the refrigerator for up to 3 days, but it is delicious and fresh in the first 48 hours.
3. Can I freeze the cake?
While it is recommended to consume it fresh, you can freeze the separate layers. The yogurt cream is not recommended to be frozen.

This strawberry yogurt cake is not only a simple recipe but also a wonderful way to bring joy to your loved ones. Whether you serve it at a party, a picnic, or simply with family, it will surely spread smiles and good cheer. Enjoy!

 Ingredients: Base: 7 eggs, 8 tablespoons sugar, 100 ml milk, 50 g butter/margarine, 230 g flour, 10 g baking powder, vanilla. Cream: 375 g strawberry yogurt, 3 tablespoons sugar, 250 ml whipped cream, 15 g gelatin, 150 g strawberries. Decoration: 100 ml whipped cream, strawberries.

 Tags:  cake strawberries yogurt