Yogurt cake with berries and pistachios
6 servings
90 minutes
Yogurt cake with berries and pistachios is a light, airy dessert that combines the tenderness of yogurt cream, the freshness of berries, and the crunchy texture of pistachios. This cake is inspired by European culinary traditions where natural ingredients play a key role. The sweetness of honey and powdered sugar harmoniously complements the tartness of lemon juice, creating a refined flavor combination. The creamy structure of whipped cream makes it incredibly soft, while pistachios add a light nutty note. This dessert is perfect for summer evenings or festive gatherings, highlighting the taste of fresh berries that can be chosen according to preference. A wonderful choice for those who appreciate a balance of flavor and texture!
1
Beat the eggs with sugar until fluffy and light, then gradually add the sifted flour.
- Chicken egg: 2 pieces
- Sugar: 110 g
- Wheat flour: 75 g
2
Slightly heat the milk, butter, and honey, and add them to the dough in parts.
- Milk: 35 ml
- Butter: 17 g
- Honey: 1 teaspoon
3
Line the bottom of the greased pan with baking paper.
4
Bake at 170 degrees for 20 minutes.
5
Place in a springform pan lined with parchment.
6
Soak gelatin in 100 grams of yogurt for 15-20 minutes, then dissolve it in the microwave.
- Yogurt: 500 g
- Gelatin: 25 g
7
Combine with 300 grams of yogurt.
- Yogurt: 500 g
8
Whip the chilled cream with powdered sugar to soft peaks and fold into the yogurt, add juice and pistachios.
- Cream 35%: 200 ml
- Powdered sugar: 50 g
- Lemon juice: 2 tablespoons
- Pistachios: 1 glass
9
Put in the cold for 15–20 minutes.
- Fresh berries: to taste