Yogurt cake on nut dough
6 servings
30 minutes
Yogurt cake on nut dough is a refined combination of delicate cream and crunchy nut base. This dessert originates from European cuisine, where the harmony of textures and flavors plays a key role. The airy dough with ground walnuts creates a rich nutty flavor, while the yogurt filling with hints of rum and vanilla adds lightness and freshness. The cake is decorated with wine-soaked apples and sweet raisins, making it not only aesthetically pleasing but also sophisticated in taste. Served chilled, it perfectly complements cozy family tea times or festive occasions. With its tender texture and balanced flavor, it suits both lovers of classic pastries and enthusiasts of light desserts.
1
Preparing the dough: Cut the room temperature butter into small cubes (for convenience) and beat in a mixer, gradually adding sugar. Add the eggs one by one, along with vanilla sugar and a pinch of salt.
- Butter: 200 g
- Sugar: 200 g
- Chicken egg: 3 pieces
- Vanilla sugar: 20 g
- Baking powder: 2 teaspoons
2
Sift the flour separately (to aerate it), mix it with starch and baking powder, and gradually add it to the mixer. Add the ground nuts — the dough is ready!
- Wheat flour: 200 g
- Starch: 30 g
- Crushed walnuts: 80 g
3
Line a deep baking tray with paper. Spread the nut dough evenly.
4
Meanwhile, we preheat the oven to 175 degrees (we don't need it very hot), place the dough inside for about 25 minutes. We need to watch so that the bottom doesn't burn and the top cooks through. When the dough is ready, we set it aside to cool. We won't need the oven anymore.
5
Meanwhile, we start on the filling: we soak the gelatin and set it aside to swell. We soak the raisins in wine. We pour the yogurt into a large bowl, which we immediately place in a cold water bath (you can use two bowls, pouring cold water between them that has been kept in the freezer for a while).
- Gelatin: 12 g
- Raisin: 70 g
- Apple yogurt: 300 g
6
Meanwhile, in a hot water bath, we whisk 3 egg yolks, 100 grams of sugar, and rum. It's important that the yolk doesn't start to cook. We pour the creamy yolk into the yogurt. We mix it.
- Egg yolk: 3 pieces
- Sugar: 200 g
- Rum: 50 ml
7
Now it's time to work with gelatin. You can dip a ladle halfway into hot water until the gelatin starts to 'melt'. Then, while stirring, pour it into the yogurt mixture. The mixture should sit in a cold water bath for 10-15 minutes, stirring occasionally to ensure the gelatin distributes evenly.
- Gelatin: 12 g
8
Whip the cream and fold it into the yogurt mixture. Now pour everything onto the cake layer and place it in the refrigerator.
- Cream 35%: 400 ml
9
Meanwhile, we clean the apples, slice them, pour in wine and juice, and simmer with the remaining sugar for about 5 minutes on low heat. We strain them and let them cool. We carefully collect the liquid!
- Apple: 500 g
- Red wine: 100 ml
- Apple juice: 200 ml
- Sugar: 200 g
10
Now, on the slightly set cream, we place strips of cooled apple slices and lay threads of raisins between them.
- Apple: 500 g
- Raisin: 70 g
11
We send the cake to the refrigerator for 2 hours. To finish, we need to prepare the cake glaze (jelly) according to the instructions on the package based on our red wine broth.
- Fruit jelly: 1 piece
- Red wine: 100 ml