Berry cake with yogurt cream

The berry and yogurt cream cake is the ideal choice for festive meals or hot summer days. This cake not only brings a refreshing vibe but is also easy to prepare, resulting in a delight that will please both family and friends. The flavor of the berries combined with the smooth yogurt cream offers an unparalleled taste experience, perfect for satisfying a sweet tooth without being too heavy. Let's begin our culinary journey!

Preparation time
- Preparation time: 25 minutes
- Baking time: 30-35 minutes
- Total time: 1 hour and 5 minutes
- Number of servings: 12

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
- 350 ml of sweetened liquid cream
- 300 ml of yogurt
- 1 packet of gelatin
- 1 packet of vanilla sugar
- 5 heaping tablespoons of sugar (or to taste)

Fruits and decoration
- 500 g of berries (fresh or frozen)
- 2 tablespoons of powdered sugar
- 100 ml of cherry or sour cherry liqueur
- 2 packets of cake gel
- 4 tablespoons of sugar

Preparation

1. Preparing the base
- Separating the eggs: Start by separating the egg whites from the yolks. It is important to keep the egg whites cold, as they will whip better.
- Whipping the egg whites: Use a mixer to beat the egg whites with 2 tablespoons of sugar until stiff peaks form. This is an essential step to give the cake an airy texture.
- Preparing the yolks: In another bowl, mix the yolks with 2 tablespoons of sugar, vanilla sugar, oil, salt, and baking powder until you get a pale yellow, fluffy mixture.
- Combining the ingredients: Pour the yolk mixture over the egg whites and, using a spatula, gradually fold in the flour, mixing gently from bottom to top to retain the air in the egg whites.

2. Baking the base
- Preparing the pan: Line a cake pan with parchment paper and grease it with oil.
- Baking: Pour the mixture into the pan and place it in a preheated oven at 180 degrees Celsius. Bake for 30-35 minutes, but check with a toothpick; if it comes out clean, the base is ready.
- Cooling: Once baked, remove the base from the pan and let it cool on a rack.

3. Preparing the fruits
- Heating the fruits: In a bowl, combine the berries (if using frozen, there is no need to thaw them beforehand), powdered sugar, and liqueur. Place the bowl in the microwave for 1 minute, just enough to melt the sugar without softening the fruits. Let them drain excess liquid.

4. Preparing the cream
- Hydrating the gelatin: Place the gelatin in a cup with 50-75 ml of water and let it hydrate for 10 minutes. Then, heat it in the microwave for 15 seconds or in a double boiler, being careful not to boil it.
- Whipping the cream: In a bowl, whip the liquid cream until firm, being careful not to overwhip.
- Mixing the ingredients: In another bowl, combine the yogurt with sugar and melted gelatin. Fold the yogurt mixture into the whipped cream, mixing on low speed to maintain the airy texture.

5. Assembling the cake
- Leveling the base: Trim the top of the base to level it, then cut it in half.
- Layering: On a serving plate, place the first half of the base, followed by three-quarters of the yogurt cream. Add the second half of the base and the remaining cream on top.
- Decorating: Arrange the fruits on the cream, then pour the cake gel (prepared according to the instructions on the packet) warm, but not hot, to keep the fruits intact.

6. Final cooling
- Resting the cake: Let the cake chill in the refrigerator for at least 1 hour, or until the cake gel sets completely.

Useful tips
- Alternative fruits: Don't limit yourself to just berries! You can experiment with strawberries, sour cherries, or peaches, depending on your preferences.
- Serving: This cake is delicious served alongside a scoop of vanilla ice cream or a drizzle of caramel.
- Vegan option: If you want a vegan version, you can replace the eggs with banana puree or applesauce, and the cream with a nut or soy-based alternative.

Nutritional benefits
This cake is not just tasty but also packed with nutrients. Berries are rich in antioxidants, vitamins, and fiber, while yogurt provides beneficial probiotics for digestion. Additionally, by using natural ingredients and sugar in moderate amounts, it becomes a healthier option for a dessert.

Frequently asked questions
- Can I use other types of sweeteners? Yes, you can use honey or natural sweeteners, but adjust the quantity according to taste.
- How can I store the cake? It can be stored in the refrigerator for 2-3 days, but it is best consumed fresh.
- Can I freeze the cake? It is recommended not to freeze it, as the texture of the cream may change.

Conclusion
The berry and yogurt cream cake is more than just a simple recipe; it is a way to bring joy to loved ones. Whether you serve it on a special occasion or simply as a treat on a hot day, it is sure to quickly become everyone's favorite. Enjoy every step of the preparation and let yourself be inspired by the flavors and textures of this delicious cake!

 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 gel, 4 tablespoons of sugar.

 Tags:  yogurt cream cake berry cake