STRAWBERRY YOGURT CAKE
Last week I made some forgettable cream puff - strawberry shortcakes. The strawberries had no flavour and we were debating with Ann if I should have added a contrasting flavour, either chocolate or some lemon curd, but then I dismissed the idea. Strawberry shortcake should taste like strawberries and anything else that may be added should be a plus and not a replacement for lack of flavour. There was a brief time before Valentines Day that the strawberries were actually palatable, otherwise the last good quality strawberries we had were several months back in 2012. Still, I could not let go of my strawberry craving, so I broke down and bought another pound last Sunday. Thinking that it was still not the time for strawberry shortcakes, I made a strawberry yoghurt cake from my to-do file. I had a plan. If the strawberries were not flavourful enough; I was going to add a few pinches of strawberry jello mix to define the flavour. But as it turned out this wasn’t necessary. The strawberries had an intense flavour; I felt almost guilty crushing them up.
Indeed this is a lovely gelatinous cake, the strawberry layer set within 3 hours, but nevertheless an extra night gave it a chance to become an actual cake, not simply a gelatine dessert on a cake. Source: Baking with Sibella
3 egg whites
smidgen of salt
4 Tbsp sugar 4
1/4 tsp baking powder
1-1/4 cups whipping cream
1/4 cup sugar
1 vanilla sugar
2 cups plain 2% yogurt
1/2 cup sugar
1/2 tsp lemon zest [optional]
1 lb fresh strawberries
2 envelopes of plain gelatine
4 Tbsp water more strawberries for decoration [optional]
• Make the cake first.
• Preheat oven to 365 F
• Line a 9 inch spring form cake pan with parchment paper.
• Add smidgen of salt to the egg whites and beat them until fluffy.
• Add the sugar and beat few minutes more.
• Combine flour and baking powder and fold it into the egg white mixture by hand.
• Pour the cake batter into the prepared pan.
• Bake for about 10-15 minutes or until tooth pick inserted in the cake comes out clean. • Cool completely.
• Remove the parchment paper from the bottom of the cake and return the cake to the form. I washed the cake pan first.
• While the cake cools make the strawberry layer.
• Put 4 tbsp cold water in a small cooking pot, empty contents of 2 packages of gelatine envelops into it, mix it so there is no crumbs. Set aside for about 5 minutes.
• Whip the cream until dense, add sugar and whip for one more minute. Place it in the fridge.
• Next wash the strawberries, remove stems, put into blender and blend until liquid.
• Pour the pureed strawberries into a bowl.
• Add the yogurt, lemon zest and sugar to the strawberries and mix by hand until smooth. Set it aside.
• Place the cooking pot with the gelatine on the stove and lightly heat it, only until dissolved, do not let it boil!
• Remove from heat.
• Add to it about 1/2 cup of the strawberry yogurt mixture to the melted gelatine and mix well.
• Now pour the gelatine mixture into the remaining yogurt mixture.
• Gently fold the chilled whipped cream into the strawberry mixture until it looks like a strawberry smoothie.
• Pour the strawberry mixture on top of the cake. Filling will be liquid and that is ok.
• Refrigerate for 3 hours or best overnight.
• Remove spring form ring, decorate the cake with whipped cream and strawberries.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!