Yogurt cake with strawberries
Strawberry yogurt cake is a heavenly delight both for those who cannot live a day without sweets and cakes, and for those who are not particularly enthusiastic about delicacies. Why is that? Because, on the one hand, you are dealing with a delicious dessert, and on the other hand, there is not the slightest cloying in it: the sweetness of the cake is fully compensated by the pleasant sourness of yogurt and juicy strawberries. Separately, I want to say about the texture of this unique delicacy. The basis of the yoghurt cake with strawberries is an airy biscuit, which is unusually organically combined with the most delicate jelly cream. Trust us: this dessert makes you fall in love with it from the first spoon and makes you want to enjoy it endlessly!
Ingredients
Servings 6-8- butter and flour for greasing the mold - to taste
- flour - 180 g
- eggs - 6 pcs.
- fine sugar - 180 g
- gelatin - 25 years
- drinking water - 55 ml
- strawberries - 500 g
- sugar - 125 g
- yogurt - 400 g
- lemon juice - 2 tbsp. l.
- cream (35%) - 200 ml
- raspberry jam - 4 tbsp. l.
- cream (35%) - 100 ml
- powdered sugar - 1 tbsp. l.
- thickener for cream - 1 bag
- strawberries - to taste
Cooking
Step 1
Prepare the biscuit dough for strawberry yogurt cake. Heat the oven to 170°C. Grease a springform pan with a diameter of 24 cm with butter and sprinkle with flour (shake off the excess).
Step 2
Divide the eggs for the base of the yogurt cake into whites and yolks. Put the whites in the refrigerator. In a large bowl, beat the yolks with sugar with a mixer. The mass should turn white, become lush and acquire a uniform consistency.
Step 3
Sift the flour on top of the sweet yolk mass and mix. Beat the whites with a mixer until strong peaks. Pour over the yolk mixture with flour and mix quickly.
Step 4
Transfer the resulting biscuit dough for the cake to the prepared form. Bake for 20-25 minutes. Let the yogurt cake base cool in the pan, then take it out and let it sit for 1-2 hours. Cut into 2 cakes.
Step 5
For the cream of the yogurt cake, place the gelatin in a small bowl and fill with drinking water. Leave on for 10-20 minutes. Puree half of the strawberries in a blender. If desired, pass through a sieve. Cut the rest of the berries into slices.
Step 6
Add sugar, yogurt and lemon juice to the strawberry puree. Dissolve the gelatin over low heat while stirring. Pour into strawberry puree and stir. Place in the refrigerator for 10-15 minutes (the mass should begin to solidify, but not completely seize).
Step 7
Whip the cream with a mixer and add to the solidifying strawberry-yogurt mass. Put in the remaining strawberry slices and mix gently with a silicone spatula. Cream for the cake is ready.
Step 8
Put one cake in a detachable form and brush with half of the jam. Put the second one and also grease with jam. Pour filling over crust and smooth out. Cover the yogurt cake with cling film and refrigerate for 6 hours.
Step 9
To decorate the yogurt cake, beat the cream with powdered sugar and thickener with a mixer. Cut strawberries in half. Remove the walls of the detachable form, transfer the yogurt cake to a large plate. Garnish with whipped cream and strawberries. Remove to refrigerator until serving.