Traditional recipes

Yogurt and strawberry cake

Yogurt and strawberry cake

1. I thawed and drained the fruit, in a sieve for pasta (in the evening it was comfortable for me), together with 1 tablespoon of sweetener, otherwise, it takes about 4 hours I think, depending on how hot it is in the room.

COUNTER TOP

2. Prepare a cake form with detachable walls, preferably 26 cm, in which you put enough baking paper to climb a few centimeters on the walls (4 to be, it's just for the countertop)

3. In a bowl, mix all the ingredients for the countertop until smooth, then let it rest for about 20 minutes, until the bran swells (I used flakes, I left for about an hour, I had other things to do). I could grind the flakes but I didn't get complicated, it hydrates anyway.

4. When the top is baked (maximum 20 minutes at 180 degrees), remove it with the paper on a grill, to cool. It is a loose, elastic countertop that will hydrate from the yogurt and fruit filling and will increase conveniently in height.

FILLING

1. Hydrate the gelatin (exactly as it says on the sachet), then heat it (without boiling) in a bain-marie (on steam) until it liquefies. I think you should put two sachets per 1kg of yogurt. Sidy says she'll get an envelope if it's Dr. Oetker.

2. Mix the syrup collected from the strawberries with hydrated gelatin.

3. In a large bowl, mix the yogurt, gelatin syrup, fruit and sweetener with a spatula.

4. I covered the shape of the cake inside with plastic food foil. I shaped the cooled countertop.

5. Pour the yogurt filling over the counter. Level. Refrigerate for a few hours, until full, preferably in the evening until morning

After the filling has set, the cake can be portioned. Both for the Dukan variant.

OPTIONAL

1. For the hearts, I prepared a pomegranate juice jelly (diluted with a little sweetened water because it was too dark in color) and gelatin, I poured into silicone molds. In order to remove them, I put the form with the base in hot water, for a few minutes, so that it comes off.

2. I didn't have enough juice for the semi-transparent heart / medium I wanted, as I saw in other cakes here, and I mixed it with jelly from the envelope, prepared according to the instructions written on the package. I poured it into a saucepan with a diameter of 15 cm and let it cool to thicken. Pour 40% of the yogurt filling over the counter, level it, put the jelly block in the middle, pour the rest of the filling, level it.

Form the waters above either by drawing concentric circles with strawberry / pomegranate juice and then wander the tail of a teaspoon dipped about 1cm (I have not tried with juice, but it should work), or, as I did, with a little liquid dye instead of fruit juice. Garnish with fresh fruit or described hearts. Let cool until thick.

May it be useful to you!


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