Yogurt Cream Cake

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

You can use yogurt with any fruit filling, but it's better without fruit pieces. And never use yogurt with grains for this cake — it will only ruin it...

Ingredients

Wheat Flour - 2 cups
Farm fresh eggs - 7 pieces
Sugar - 2 cups
Baking Powder - 2 teaspoons
Dessert Yogurt - 13 fl oz
Gelatin - 1 tablespoon
Milk - 1 cup
Powdered Sugar - 7.1 oz
Dry Creamer - 1.8 oz

Step by Step guide

Step 1

Beat 3 eggs with 1 cup of sugar until a strong foam forms, mix 1 cup of flour with 1 teaspoon of baking powder in a separate bowl. Carefully combine both mixtures and mix well. Bake two round layers from this batter.

Step 2

Prepare the batter from 1 cup of flour, 1 cup of sugar, 1 teaspoon of baking powder, and 4 eggs using the method described above. Line a baking sheet with parchment paper, grease it with margarine, pour in the batter, and bake in the oven for 15–20 minutes. Place the hot layer on a towel sprinkled with granulated sugar, remove the parchment, and roll the towel with the hot layer into a roll to cool. Once cooled, roll out the layer, spread it with cream chilled in the refrigerator, and cut into strips about 3 cm wide.

Step 3

Whip the yogurt with powdered sugar. Soak the gelatin in a small amount of water, after it swells, heat it until fully dissolved, cool it down, and mix it with the yogurt. Whip the cream as instructed on the package (usually it says to add 1 cup of milk and a few tablespoons of powdered sugar and whip for a few minutes until fluffy). Combine the whipped cream with the yogurt. Refrigerate until thickened.

Step 4

Assemble the cake in a mold of the same diameter as the baked layers (preferably a springform pan)! Spread cream on one of the round layers, and place the strips of the rectangular layer spirally on top (as shown in the step-by-step photo), standing them on edge. It’s better to start from the edges of the mold. Once all the strips are placed, fill the gaps on top with cream. Lightly spread cream on the second round layer and place it on the cake with the same side down, pressing gently.

Step 5

Place the cake in the refrigerator directly in the springform pan until the cream is 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. However, it’s better to use all the cream for the cake layers or double the amount. Decorate as desired.