Yogurt cake with cherries

Description

Cakes with yogurt and berry mousse are simply made for the summer - light, refreshing, perfectly retaining their shape even in the heat. Remember the algorithm of actions and create your own cake based on our recipe

Cooking

Step 1

Preheat oven to 170°C. Grease a 24 cm springform pan with butter and sprinkle with flour. Divide eggs into whites and yolks. In a large bowl, beat the yolks with sugar. Sift in flour and stir in. Separately, beat the proteins in a fluffy foam. Pour the egg whites into the yolk mixture and fold gently with a spatula. Pour the batter into the mold and bake for 20-25 minutes. Remove the mold from the oven and place on a wire rack to cool. When the cake has cooled, take it out of the mold.

Step 2

Prepare the yogurt filling. Place gelatin in a saucepan and add 3 tbsp. l. water, leave for 10 minutes. for swelling. Melt the gelatin over low heat. Mix sugar, yogurt and lemon juice and strain warm gelatin into this mixture through a strainer, mix. Put the mass in the refrigerator for 10-15 minutes, it should begin to harden, but not completely seize. Whip the cream to soft peaks and add to the solidifying yogurt mass.

Step 3

For the jelly, soak the gelatine in the cherry juice for 10 minutes, then add the sugar and heat over low heat until completely dissolved. Strain and cool slightly.

Step 4

Put the biscuit cake in a detachable form and grease with jam. Pour about 1/4 of the yoghurt filling onto the cake, smooth and refrigerate for 10 minutes.

Step 5

Cut the cherry in half and remove the pits. Put the berries in a mold and fill with the remaining yogurt filling.

Step 6

Pour the jelly over the cake and mix lightly with the yoghurt filling, creating a marbled effect. Cover the cake with cling film and refrigerate for 6 hours.

Step 7

Carefully remove the sides of the springform pan and place the cake on a serving platter. Decorate the cake with berries, mint leaves and almond flakes. Keep the cake in the refrigerator until serving.