Strawberry and Soy Yogurt Cakes
8 servings
30 minutes
Strawberry and soy yogurt pastries are a delicate treat that combines the freshness of berries, the lightness of dough, and the softness of plant-based cream. This dessert, inspired by European culinary traditions, is perfect for warm summer days when you crave something light and fragrant. The strawberry filling with hints of lemon adds a pleasant tartness that harmonizes with the sweetness of the dough. Soy yogurt makes the texture soft and moist, while whipped cream adds extra velvetiness. The pastries are great for both festive tea gatherings and morning treats. They are not only delicious but also accessible for those who prefer plant-based diets. Each bite melts in your mouth, leaving behind a delightful aroma of fresh strawberries and vanilla notes.
1
For the filling, mix strawberries, sugar, and lemon juice.
- Strawberry: 375 g
- Sugar: 3.5 tablespoons
- Lemon juice: 2 tablespoons
2
For pastries: preheat the oven to 230°C.
3
Coat the baking sheet with cooking spray. In a bowl, mix flour, baking powder, sugar, baking soda, and salt.
- Wheat flour: 1.3 glass
- Baking powder (raising agent): 1 teaspoon
- Baking soda: 0.5 teaspoon
- Sugar: 3.5 tablespoons
- Salt: 0.3 teaspoon
4
Add margarine and rub it with your hands until lumps form.
- Margarine: 2 tablespoons
5
Add yogurt until a soft dough is obtained.
- Soy yoghurt: 170 g
6
Roll out the dough into a square 1-1.5 cm thick on a floured surface. Cut out circles with a diameter of 6 cm from the dough.
7
Shape the remaining dough into 4 more circles.
8
Place on the prepared baking sheet. Bake for 9-11 minutes until golden brown.
9
Cut the cakes lengthwise, place the bottom parts on plates. Put 3 tablespoons of strawberries on each, topped with 3 tablespoons of whipped cream.
- Strawberry: 375 g
- Soy cream: 70 ml
10
Place the top part of the cake, the remaining strawberries, and cream on top.
- Strawberry: 375 g
- Soy cream: 70 ml