Yogurt cake with berries

8 servings

30 minutes

Yogurt cake with berries is a refined dessert of European cuisine, combining the tenderness of the dough and the brightness of summer berries. Its roots trace back to home baking traditions where dairy products were used to create an airy texture. Yogurt adds pleasant moisture to the dough, while lemon and orange zest enhance the aroma with subtle citrus notes. The white glaze with almond nougat adds a crunchy texture, making the cake truly festive. This dessert is perfect for morning coffee or as a light treat for guests. The combination of berry tartness and sweet glaze creates a harmonious balance of flavors that lingers in memory for a long time. Ideal as a standalone treat or paired with soft cheeses and fruit compotes.

Energy value per serving

• Calories: 765.9
• Proteins: 11.2g
• Fats: 43.2g
• Carbohydrates: 82.9g

Ingredients

• Chicken egg: 4 pc
• Yogurt: 250 g
• Vegetable oil: 225 ml
• Vanilla pod: 1 pc
• Sugar: 300 g
• Grated lemon zest: 1 tsp
• Grated orange zest: 1 tsp
• Wheat flour: 230 g
• Baking powder: 1 tsp
• Salt: to taste
• Frozen berries: 400 g
• Almond: 80 g
• Butter: 50 g
• Icing: 200 g
• Biscuit crumbs: to taste

Cooking steps

1. Grease the mold with oil, sprinkle with biscuit crumbs, and place in a cold place. To prepare the rich dough, separate the egg yolks and whites. Whisk the yolks, yogurt, vegetable oil, vanilla pulp, lemon and orange zest, and 120 grams of sugar in a separate bowl. Sift the flour and baking powder into the bowl and mix everything.

   Required ingredients:

   • Vegetable oil: 225 ml
   • Sugar: 300 g
   • Yogurt: 250 g
   • Vanilla pod: 1 piece
   • Grated lemon zest: 1 teaspoon
   • Grated orange zest: 1 teaspoon
   • Wheat flour: 230 g
   • Baking powder: 1 teaspoon

2. Whip the egg whites with a pinch of salt, add 120 grams of sugar and let it dissolve, then whip everything well. Gradually add the whipped egg whites to the batter along with the frozen berries.

   Required ingredients:

   • Salt:  to taste
   • Sugar: 300 g
   • Frozen berries: 400 g

3. Immediately place the prepared dough in the mold and bake in the oven at 160 degrees (Top and bottom heat) on the second level from the bottom for 50-60 minutes. Slightly cool the yogurt cake, remove it from the mold, and cool on a rack.

4. For the glaze, boil 1 tablespoon of sugar in 50 ml of water until caramel forms. Add almonds. Pour the caramel onto a baking sheet lined with parchment paper and let it cool. Break the nougat in a freezer bag using a rolling pin.

   Required ingredients:

   • Sugar: 300 g
   • Almond: 80 g

5. Break the white glaze and melt it in a hot water bath. Add butter and vegetable oil, then mix with the praline at the end. Pour the finished cake with glaze and praline and let it set.

   Required ingredients:

   • Icing: 200 g
   • Butter: 50 g
   • Vegetable oil: 225 ml