Yogurt Cake with Berries

Baking and Desserts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Yogurt cake with berries

Ingredients

Chicken Egg - 4 pieces
Yogurt powder - 8.8 oz
Vegetable Oil - 7 fl oz
Vanilla Pod - 1 piece
Sugar - 10.6 oz
Grated Lemon Zest - 1 tablespoon
Citrus Zest Mix - 1 tablespoon
Wheat Flour - 8.1 oz
Baking Powder - 1 tablespoon
Salt - to taste
Frozen black currant puree - 14.1 oz
Almond - 2.8 oz
Butter - 1.8 oz
Sugar Glaze - 7.1 oz
Cake crumbs - to taste

Step by Step guide

Step 1

Grease the baking dish with butter, sprinkle with biscuit crumbs, and place it in a cool place. To prepare the enriched dough, separate the egg yolks and whites. In a separate bowl, whisk together the yolks, yogurt, vegetable oil, vanilla pulp, lemon zest, orange zest, and 120 grams of sugar. Sift the flour and baking powder into the bowl and mix everything together.

Step 2

Beat the egg whites with a pinch of salt, then gradually add 120 grams of sugar, allowing it to dissolve before beating everything well. Slowly fold the whipped egg whites into the batter along with the frozen berries.

Step 3

Immediately pour the prepared batter into a mold and bake in a preheated oven at 320°F (top and bottom heat) on the second rack from the bottom for 50–60 minutes. Slightly cool the yogurt cake, remove it from the mold, and let it cool on a wire rack.

Step 4

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

Step 5

Break the white glaze into pieces and melt it in a hot water bath. Add the butter and vegetable oil, and finally mix in the praline. Drizzle the finished cake with the glaze combined with the praline and let it set.