Yogurt cake with cherries
8 servings
60 minutes
Yogurt cake with cherries is a refined dessert that combines the tenderness of creamy yogurt cream with the bright tartness of juicy cherries. Inspired by American pastry traditions, this cake captivates with its lightness and sophisticated flavor. The cream made from whipped cream and yogurt, enriched with gelatin, acquires an airy texture, while the cognac-soaked sponge layers add an exquisite depth of flavor to the dessert. The finishing touch is the decoration of grated dark chocolate, which harmoniously complements the sweet-and-sour ensemble. This cake is perfect for a festive table, a romantic evening, or simply an enjoyable tea time, as its balance of softness and richness makes it a true gastronomic delight.
1
If you are using fresh cherries, wash the berries, remove the pits, and cut the berries in half. If you have frozen cherries, simply thawing them is enough.
- Cherry (sour): 500 g
2
Whip the cream with sugar into a soft foam and mix with yogurt.
- Heavy cream 35% fat: 200 ml
- Sugar: 3 tablespoons
- Yoghurt: 500 g
3
Soak the gelatin in half a glass of water, let it swell, then heat it until fully dissolved, and after slightly cooling, pour it in a thin stream into the cream, then mix well.
- Gelatin: 20 g
4
Slightly soak one of the layers with cognac. Place some berries and a third of the cream on it. Cover with the second layer — and again place it over the cherries and spread cream on it. Cover with the third layer, lightly soak it with cognac, and place the remaining cream on top.
- Cognac (brandy): 20 ml
- Cherry (sour): 500 g
- Sponge cake base: 3 pieces
- Yoghurt: 500 g
5
Decorate the finished cake with cherries and grated chocolate. Place the cake in the refrigerator to set. It can be served on the table after a few hours.
- Cherry (sour): 500 g
- Dark chocolate: 50 g
