Krubnichno-yoghurt cakes
6 servings
60 minutes
Strawberry-yogurt pastries are an exquisite dessert inspired by Yugoslav culinary traditions. Their delicate structure combines with the rich flavor of cocoa sponge soaked in aromatic syrup and a refreshing strawberry-yogurt filling. The history of such pastries dates back centuries, where fruity desserts with airy textures symbolized festivity and hospitality. The tart note of strawberry yogurt perfectly balances the sweetness of the sponge, while the addition of gelatin gives the layer a silky density. These pastries are ideal for tea time or festive gatherings, and their refined presentation makes them not just a treat but a true work of art. After several hours of chilling, the dessert achieves the perfect consistency, ready to be served and enjoyed.
1
For the sponge cake, separate the egg whites from the yolks. Whip the egg whites with a pinch of salt until stiff peaks form. Whip the yolks with 0.5 cup of sugar until fluffy and white. Add flour sifted with cocoa to the yolks. Gently fold in the whipped egg whites. Spread the batter on a baking sheet in a layer of 1.5–2 cm. Bake at 180 degrees for about 15 minutes. Cut the finished cake into two equal parts and trim the edges. Make crumbs from the scraps.
- Salt: pinch
- Sugar: 1 glass
- Wheat flour: 0.7 glass
- Cocoa: 3 tablespoons
- Chicken egg: 3 pieces
2
For the strawberry layer, thaw the strawberries. Pour the remaining strawberry juice over the gelatin and let it swell for 30 minutes. Puree the strawberries with a blender, mix with yogurt and the remaining sugar. Dissolve the gelatin in a water bath until fully dissolved. Add to the strawberry mixture. Whip everything again thoroughly. Place in the refrigerator for 15-20 minutes.
- Frozen strawberries: 300 g
- Gelatin: 20 g
- Strawberry Yogurt: 200 g
3
Soak the sponge layers with syrup. Spread half of the cream on the first layer, cover with the second layer, top with the remaining cream, and sprinkle with sponge crumbs. Place the cake in the refrigerator for at least 4 hours until the cream is fully set. Cut the finished cake into pastries.
- Sugar: 1 glass