Yogurt cake with berries
8 servings
90 minutes
Yogurt cake with berries is an exquisite dessert with a delicate texture and refreshing taste. It combines airy sponge cake, light yogurt mousse, and bright, juicy berries, creating a harmony of sweetness and tartness. This cake draws inspiration from Russian cuisine, where baking traditions merge with modern cooking techniques. The gelatin layer gives the dessert stability, while vanilla and lemon zest add subtle aromatic notes. This cake is perfect for festive gatherings or cozy family tea times, delighting both adults and children. Its chilled structure makes it especially enjoyable in summer when one craves something light and refreshing. It should be served with cool compote or fragrant tea to highlight all the flavor nuances.
1
A springform pan is needed to make this cake.
2
Preparing the cake layer: separate the egg whites from the yolks. Whisk the yolks with 30 g of sugar, sift the flour with the baking powder, and mix. Whisk the egg whites with a pinch of salt, add another 30 g of sugar, and whisk with the remaining sugar until stiff peaks form. Gently fold into the yolk mixture.
- Chicken egg: 2 pieces
- Sugar: 110 g
- Wheat flour: 60 g
- Baking powder: 1 teaspoon
- Salt: pinch
3
Pour the batter into the mold and bake in a preheated oven at 190 degrees for about 10 minutes until the sponge is firm. Let it cool.
- Wheat flour: 60 g
4
Preparing the cream: soak the gelatin in water in a small pot and let it sit for 5-10 minutes.
- Gelatin: 15 g
5
Whip together yogurt, remaining sugar, insides of the vanilla pod, and lemon zest.
- Natural yoghurt: 400 g
- Sugar: 110 g
- Vanilla pod: 1 piece
- Lemon zest: 1 tablespoon
6
Place 1/3 of the berries on the cooled biscuit.
- Fresh berries: 300 g
7
Dissolve the gelatin over very low heat (do not boil!), pour it into the yogurt mixture, and stir quickly to dissolve the gelatin.
- Gelatin: 15 g
8
Whip the cream (best on ice!) with a pinch of salt, powdered sugar, and starch, combine with the yogurt mixture, and pour over the biscuit.
- Cream 35%: 200 ml
- Salt: pinch
- Powdered sugar: 1 tablespoon
- Starch: 1.5 teaspoon
- Natural yoghurt: 400 g
9
Cover the form with plastic wrap and place it in the refrigerator for 3-4 hours.
10
Place the remaining berries on top of the yogurt mousse, pour transparent jelly for the cake over them, and put it back in the fridge – this time overnight. When serving, carefully run a knife, heated in hot water, along the walls (moistening the knife several times for accuracy) and only then gently release the mold.
- Fresh berries: 300 g
- Jelly for cake: 1 piece