Sour cherry cake with yogurt cream.

Cherry Yogurt Cake – A Refreshing Delight for the Whole Family

Preparation time: 30 minutes
Refrigeration time: 3 hours
Total time: 3 hours and 30 minutes
Number of servings: 10

I propose a recipe that combines the freshness of cherries with the delicacy of a fluffy yogurt cream, perfect for warm days or any special occasion. This cake is not only a delight for the taste buds but also an explosion of colors and textures that will catch the eye of any guest.

A brief history of the cherry cake

Cherry cake is a popular dessert loved by many cultures due to its combination of flavors and ease of preparation. The sour taste of cherries is ideal for balancing the sweetness of creams, bringing a perfect equilibrium. Additionally, the fresh aroma of citrus, especially lime, makes this cake truly special.

Necessary ingredients

For the vanilla sponge:
- 1 vanilla sponge (recommended: sponge from Kaufland)

For the yogurt cream:
- 6 tablespoons of brown sugar
- 2 tablespoons of lime juice
- 2 sachets of vanilla sugar
- 2 sachets of powdered gelatin Dr. Oetker
- 300 g sour cream (recommended: Covalact 15% fat)
- 500 ml vegetable whipped cream (recommended: Hulala)
- 300 g yogurt cream
- 300 g sweet cottage cheese
- 2 tablespoons of lemon juice
- 14 ladyfinger biscuits

For decoration:
- Fresh or canned cherries to cover two layers of sponge

Preparing the yogurt cream

1. Start by combining the yogurt with brown sugar and lime juice. Mix well until the sugar completely dissolves. Add the sour cream and sweet cottage cheese, continuing to homogenize the mixture. This blend will form the creamy base of your cake.

2. In another container, soak the gelatin in 150 ml of cold water for about 5 minutes. Then, gently heat the gelatin until it completely dissolves. Add it to the yogurt cream and mix well.

3. Transfer the cream to the refrigerator for at least 30 minutes, during which it will thicken slightly.

4. Whip the cream until it becomes firm. If you prefer a sweeter cream, add sugar to taste (for example, 6 tablespoons). Gently fold the whipped cream into the yogurt cream, mixing from the bottom up to maintain the airiness.

Assembling the cake

1. Prepare a detachable cake pan and cover the bottom with plastic wrap. This step will help you remove the cake more easily after it has set.

2. Place the vanilla sponge in the pan, then generously soak it with a little cherry syrup to give it moisture and flavor.

3. Arrange half ladyfinger biscuits around the edge of the pan, creating a pleasant texture and an elegant appearance.

4. Fill the pan with the yogurt cream, leveling it evenly. Add cherries here and there, drizzling them with a little syrup.

5. Cover the cake with plastic wrap and refrigerate for a minimum of 3 hours, ideally until it sets well.

Finishing the cake

1. After the time has passed, remove the cake from the refrigerator. Carefully remove the pan and plastic wrap.

2. Cut the cherries in half and place them on the middle sponge layer, followed by a layer of yogurt cream. Repeat with the top sponge layer, creating an attractive layered effect.

3. You can also decorate the cake with fresh mint leaves for an extra touch of color and freshness.

Serving and suggestions

Serve the cherry yogurt cake cold and enjoy a refreshing dessert, perfectly accompanied by green tea or natural fruit juice. This combination will enhance the flavors of the cake and add a note of freshness.

Tips and variations

- If you want to try a dairy-free version, you can replace the sour cream and yogurt cream with plant-based alternatives, such as coconut or almond yogurt.
- Add a few drops of vanilla extract to the cream for an extra flavor boost.
- Use other fruits, such as strawberries or peaches, instead of cherries to adapt the recipe to the season.

Nutritional information

This cherry yogurt cake is not only delicious but also a relatively healthy choice, featuring a combination of proteins from cottage cheese and yogurt, as well as antioxidants from cherries. A serving of cake may contain approximately 300-350 calories, depending on the portion size and ingredients used.

Frequently asked questions

1. Can I use other types of fruits?
Yes, you can replace cherries with strawberries, blueberries, or peaches, depending on your preferences.

2. What can I do if I don’t have gelatin?
If you don’t have gelatin, you can use agar-agar, which is a plant-based alternative, but you will need to follow the specific usage instructions.

3. How do I keep the cake fresh?
The cake keeps well in the refrigerator, covered with plastic wrap, for 2-3 days.

4. Can I freeze the cake?
Yes, you can freeze the cake, but it is recommended to remove the fruit decorations before freezing to maintain its fresh appearance.

Enjoy every slice of this cherry yogurt cake and don’t forget to share this recipe with your loved ones! Bon appétit!

 Ingredients: 1 vanilla sponge (Kaufland). For the cream: 6 tablespoons brown sugar; 2 tablespoons lime juice; 2 packets vanilla sugar; 2 packets Dr. Oetker powdered gelatin; 300g Covalact sour cream 15% fat; 500ml Hulala vegetable whipped cream (a product from the sweets category, based on vegetable fats); 300g yogurt cream; 300g sweet cottage cheese; 2 tablespoons lemon juice; 14 ladyfingers; For decoration: Cherries to cover two layers of sponge (the middle one and the top one).

 Tags:  countertop sour cherries ladyfingers yogurt cream sweet sambuca whipped cream gelatin