Cake with yoghurt cream
8 servings
120 minutes
Yogurt cream cake is a refined European delicacy that combines the lightness of sponge layers with the tenderness of airy cream. Its history traces back to traditional desserts where cream and yogurt create a delightful texture. The snow-white cream with a slight tang from the fruit yogurt harmoniously complements the sweetness of the layers, while gelatin gives them a delicate density. This cake is perfect for celebrations, as its layered structure turns each slice into a gastronomic adventure. A unique feature of its preparation is forming a spiral pattern from rolled strips, creating a mesmerizing effect when cut. It can be served chilled, adorned with white chocolate glaze or fresh fruits that highlight its refreshing taste. A wonderful choice for lovers of light and refined desserts.
1
Whisk 3 eggs with a cup of sugar until a strong foam forms, mix 1 cup of flour with 1 teaspoon of baking powder in a separate container. Carefully combine both mixtures and mix well. Bake two round layers from this mass.
- Chicken egg: 7 pieces
- Sugar: 2 glasss
- Wheat flour: 2 glasss
- Baking powder (raising agent): 2 teaspoons
2
Prepare the dough from 1 cup of flour, 1 cup of sugar, a teaspoon of baking powder, and 4 eggs. Line a baking tray with parchment paper, grease it with margarine, pour in the dough and bake for 15-20 minutes. Place the hot cake on a towel sprinkled with sugar, remove the parchment paper, roll the towel with the hot cake into a roll and let it cool in that form. Roll out the cooled cake, spread it with cream chilled in the refrigerator and cut into strips about 3 cm wide.
- Wheat flour: 2 glasss
- Sugar: 2 glasss
- Baking powder (raising agent): 2 teaspoons
- Chicken egg: 7 pieces
3
Whip the yogurt with powdered sugar. Soak the gelatin in a small amount of water, then heat until fully dissolved, cool, and mix with the yogurt. Whip the cream as instructed on the package (usually it says to add a cup of milk and a few tablespoons of powdered sugar and whip for a few minutes until fluffy). Combine the cream with the yogurt. Refrigerate until thickened.
- Fruit yoghurt: 400 ml
- Icing sugar: 200 g
- Gelatin: 1 tablespoon
- Milk: 1 glass
- Cream powder (dried cream): 50 g
4
Assemble the cake in the same diameter as the baked layers (preferably a springform pan)! Spread cream on one of the round layers, and place strips of rectangular layer in a spiral on top (as shown in the step-by-step photo), standing them on edge. It's better to start from the edges of the pan. Once all strips are placed, fill the gaps with cream on top. Lightly spread cream on the second round layer and place it on the cake with that side down, pressing gently.
- Fruit yoghurt: 400 ml
- Cream powder (dried cream): 50 g
5
Place the cream in a springform pan in the refrigerator until fully set (preferably overnight). Remove the sides of the springform pan and coat the sides and top of the cake with white chocolate glaze, or simply whipped cream or leftover cream. It's better to use all the cream for the cake layer or double the amount. Decorate as desired.
- Fruit yoghurt: 400 ml
- Cream powder (dried cream): 50 g