This cake is a light sponge cake with the most delicate low-fat yogurt and fresh strawberries. Delicious and airy dessert that will surprise even the most discerning guests.
It is necessary
- For the test:
- - 3 egg whites
- - a pinch of salt
- - 3 tablespoons of granulated sugar
- - 3 tablespoons flour
- - a quarter teaspoon baking powder
- For filling:
- - 1 ¼ cup heavy cream
- - a quarter cup of sugar
- - 1 bag of vanilla sugar
- - 2 cups yogurt 2% fat
- - ½ cup sugar
- - ½ teaspoon lemon zest
- - 450 g fresh strawberries + 4-5 berries for decoration
- - 2 sachets of gelatin
- - 4 tablespoons of water
Instructions
Step 1
Dough preparation:
Add a pinch of salt to the egg whites and beat until stiff, then add sugar and beat for a few more minutes. Combine the flour and baking powder, then add to the egg mixture.
Step 2
Preheat oven to 185 C. Line a 23 cm round baking dish with parchment paper and line out the dough. Bake for 10-15 minutes. Then let cool.
Step 3
Preparation of the filling:
Whip the cream until stiff, then add granulated sugar and stir for another minute. Cover with plastic wrap and refrigerate.
Step 4
Take another bowl and stir in yogurt, lemon zest and granulated sugar until smooth. Pour 4 tablespoons of cold water into a small saucepan, then add the gelatin and stir until no lumps remain.
Step 5
Wash the strawberries, remove the stems, transfer to a blender and blend until liquid. Add the yogurt mixture to the strawberries.
Step 6
Place a pot of gelatin on the stove and heat slightly until the gelatin is completely dissolved, but do not let the solution boil.
Step 7
Add ½ cup of yogurt and mix well. Next, transfer the gelatin mass to the remaining yoghurt mixture, add the whipped cream and stir again until the strawberry puree is formed.
Step 8
Place the filling on top of the cake. Refrigerate for at least 4 hours, preferably overnight. After that, the filling will become dense like jelly. Serve the cake with whipped cream and strawberries.
