News & Recipes
Yogurt Cake with Cherries
Cook Time : 3 hours
Servings : 16
Athina Original Greek Yogurt 1L
Sweet cherry 300 g
Cream (35% fat) 100 g
Sugar 50 g
Gelatin 25 g
For the sponge cake:
Eggs 3 pcs
Plain flour 1 cup
Sugar 1 cup
Salt 1 pinch
- For the cake, break the eggs into a food processor bowl, add salt and sugar. Whisk everything for 3-5 minutes at maximum speed.
- Add sifted plain flour to the egg mass. (If in doubt about the quality of the eggs, add 0.5 teaspoons of baking powder, but even without this ingredient, the cake is fluffy and airy.)
- Pour the dough into the mold and bake the sponge cake in the oven at 180 degrees for about 25-30 minutes. Then remove the cake, cool for 20-25 minutes, cut horizontally in half, and use the bottom cake.
- Simmer 200 g of cherries with sugar in a saucepan on the stove for about 5-7 minutes, leaving 100 g of cherries. Pour the resulting juice into yogurt and mix. (If you like sweeter desserts, add some more granulated sugar to your liking.)
- Dissolve gelatin in 50 ml of boiling water or hot water, stir it properly for 3 minutes, until completely dissolved, pour into yogurt, and stir.
- Line the cake pan with cling film, dip the bottom sponge cake into it. Pour in half the yogurt mass and layout the remaining cherries, leaving a couple of berries to garnish. Place the mold in the freezer for 15 minutes so that the layer sets, but no more, otherwise the rest of the yogurt mass will thicken. Remove and fill with remaining yogurt. Garnish with a couple of berries.