Yogurt Cake with Strawberries

This cake is perfect for hot days when we crave lighter desserts.

Details

  • Preparation Time: 210 minutes
  • Cooking Time: 22 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 80 g Wheat flour, white, multi-purpose

  • 1 spoon Koruzni škrob

  • 3 pieces Egg, fresh

  • 1 pinch Salt, table

  • 80 g Sugar, white

  • 400 g Strawberries

  • 2.5 spoons Sugar, white

  • 3 spoons Juice, lemon

Yogurt cream

  • 500 g Yogurt, plain, from whole milk

  • 50 g Sugar, white

  • 3 spoons Juice, lemon

  • 8 pieces Gelatin powder, unsweetened

  • 250 ml Sweet cream

Steps

  1. Line the bottom of a cake pan (24 cm in diameter) with a removable rim with parchment paper and lightly grease it with butter. Preheat the oven to 180 degrees Celsius. In a small bowl, mix the flour and starch.

  2. Separate the egg yolks and whites into two bowls. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add 40 g of sugar while beating. Whisk the egg yolks with the remaining sugar (40 g) until frothy. Sift the flour and starch mixture over the egg yolk mixture. Add the beaten egg whites and gently mix everything together into a smooth batter without lumps.

  3. Pour the batter into the prepared cake pan, spread it evenly, and bake in the preheated oven. Bake the batter for 15 to 20 minutes.

  4. Remove the baked sponge cake from the pan and place it on a wire rack to cool completely. Quickly rinse the strawberries under running water and clean them. Slice two-thirds of the strawberries and mix them with sugar and lemon juice in a bowl.

  5. Prepare the yogurt cream. Soak the gelatin leaves in cold water. Mix the yogurt with powdered sugar and lemon juice. Once the gelatin has softened, slowly dissolve it in a small pot. Be careful not to let the gelatin boil while heating! Mix about 3 tablespoons of the yogurt mixture into the dissolved gelatin. Then mix the gelatin into the remaining yogurt mixture. In another bowl, whip the sweet cream with an electric mixer until stiff. Gently fold the whipped cream into the yogurt cream.

  6. Place the cooled sponge cake back into the cake pan. Cover it with the sliced strawberries and pour over the juice that has collected in the bowl. Evenly spread the yogurt cream over the strawberries. Gently shake the pan to distribute the cream evenly. Refrigerate the pan for about 3 hours to allow the cream to cool and set completely.

  7. Cut the reserved strawberries into quarters and use them to decorate the cake. Carefully remove the cake from the pan and transfer it to a large serving plate. Cut it into desired-sized pieces, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 130.31 kcal
  • Fat: 2.2 g
    • Saturated Fat: 1.07 g
  • Carbohydrates: 18.32 g
    • Sugars: 12.86 g
  • Protein: 7.73 g
  • Fiber: 0.6 g

Advice

If desired, you can use other fruits for decorating the cake (raspberries, blueberries, blackberries, etc.).