Berry cake with yogurt cream
Berry and yogurt cake: an explosion of flavors and colors
If you are looking for a dessert that will delight your senses and bring a touch of freshness to hot days, the berry and yogurt cake is the perfect choice. This cake is a light and refreshing treat, ideal for enjoying with loved ones or as a personal indulgence after a long day.
This recipe is not only simple, but it allows you to use your favorite fruits, making it extremely versatile. Additionally, the combination of fresh yogurt and berries will provide you with a dessert that is not only delicious but also low in calories.
Total time: 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 30-35 minutes
Number of servings: 10
Ingredients for the base:
- 4 large eggs
- 4 tablespoons of sugar (you can adjust to taste)
- 4 tablespoons of flour
- 4 tablespoons of oil (preferably sunflower oil)
- 1 teaspoon of baking powder
- 1 packet of vanilla sugar
- A pinch of salt
Ingredients for the cream:
- 350 ml of sweetened liquid cream
- 300 ml of natural yogurt
- 1 packet of gelatin (or 10 g)
- 1 packet of vanilla sugar
- 5 heaping tablespoons of sugar (or to taste)
Other necessary ingredients:
- 500 g of berries (you can also use fresh fruit)
- 2 tablespoons of powdered sugar
- 100 ml of cherry or sour cherry liqueur
- 2 packets of cake gel (or gelatin, if you prefer)
- 4 tablespoons of sugar
Step-by-step preparation:
1. Preparing the base:
Start by separating the egg whites from the yolks. Use a clean bowl for the egg whites, as any trace of fat will prevent them from whipping well. Beat the egg whites with 2 tablespoons of sugar until they become stiff and shiny. It is important to achieve a firm meringue, which will add air and lightness to your base.
2. In a separate bowl, mix the yolks with the remaining sugar (2 tablespoons), vanilla sugar, oil, salt, and baking powder. Mix well until you obtain a fine, smooth, and homogenous light-yellow mixture.
3. Add the yolk mixture to the egg whites. Use a spatula and gently fold in with up-and-down movements to avoid losing air from the egg whites.
4. Gradually add the flour and continue to mix carefully. The mixture should be light and airy.
5. Prepare a cake pan (about 24 cm) and line it with baking paper. Grease with a little oil to prevent sticking. Pour the mixture into the pan.
6. Bake in a preheated oven at 180 degrees Celsius for 30-35 minutes. Check with a toothpick; if it comes out clean, the base is ready. Remove it from the pan and let it cool on a rack.
2. Preparing the fruits:
In a bowl, add the frozen (or fresh) berries and sprinkle 2 tablespoons of powdered sugar and the chosen liqueur over them. Let the mixture sit for a few minutes to allow the sugar to dissolve.
3. Gently heat the mixture in the microwave for 1 minute, being careful not to over-soften the fruit. Then let them drain excess liquid.
3. Preparing the cream:
Hydrate the gelatin in a cup with 50-75 ml of water for 10 minutes. Then, you can melt it in the microwave for 15 seconds or in a double boiler. Caution: the gelatin should not boil!
4. In a bowl, whip the liquid cream until it becomes firm, being careful not to overbeat it. In another bowl, mix the yogurt with the sugar and melted gelatin. Fold the yogurt mixture into the whipped cream, mixing on low speed until it becomes a homogenous cream.
5. Set the cream aside to cool while the base cools completely.
4. Preparing the cake gel:
Measure the syrup left from the fruits and complete with liqueur, water, or juice until you reach a total of 500 ml. In a pot, mix the cake gel with the sugar and gradually pour in the liquid, stirring continuously. Boil the mixture for 1 minute, then let it cool.
5. Assembling the cake:
Cut the top of the base to level it. Divide the base into two equal parts. On a platter, place the first part of the base, then add three-quarters of the cream. Place the second part of the base on top and cover with the remaining cream. Decorate with the berries on top, and then pour the cake gel starting from the center.
6. Keep the cake in the refrigerator for at least 1 hour until the cake gel sets.
Useful tips:
- You can replace the berries with strawberries, sour cherries, or any other fruits you prefer. Each variation will add a personal touch to your cake.
- Make sure the cake stays in the refrigerator until serving to maintain its light and refreshing texture.
- If you want to add a touch of originality, you can sprinkle some coconut flakes or grated coconut on top of the cake.
Calories and nutritional benefits:
This cake is not only delicious but also a relatively healthy choice for a dessert. It contains yogurt, which is a good source of probiotics, and berries are rich in antioxidants and vitamins. It is important to adjust the amount of sugar and choose high-quality ingredients to maintain a good nutritional profile.
Frequently asked questions:
- Can I use fruit from a compote? Yes, but make sure to drain them well to avoid adding excess liquid to the cake.
- How can I make the cake less sweet? You can reduce the amount of sugar in the cream and base, adjusting to your preferences.
- What drinks go well with this cake? A fresh lemonade or iced tea are excellent choices to accompany this cake.
This berry and yogurt cake recipe is not only easy to prepare but also a wonderful way to bring natural flavors into your desserts. I invite you to try it and share the joy of cooking and savoring!
Ingredients: Base: 4 eggs, 4 tablespoons of sugar, 4 tablespoons of flour, 4 tablespoons of oil, 1 teaspoon of baking powder, 1 packet of vanilla sugar, a pinch of salt. Cream: 350ml of sweetened liquid cream, 300ml of yogurt, 1 packet of gelatin, 1 packet of vanilla sugar, 5 heaping tablespoons of sugar (or to taste). We also need: 500g of mixed berries, 2 tablespoons of powdered sugar, 100ml of cherry or sour cherry liqueur, 2 packets of cake jelly, 4 tablespoons of sugar.
