Yogurt Cake with Berries
Baking and Desserts • European
Description
Yogurt cake with berries
Ingredients
- Chicken Egg 4 pieces
- Yogurt powder 10 oz
- Vegetable Oil 10 fl oz
- Vanilla Pod 1 piece
- Sugar 10 oz
- Grated Lemon Zest 1 tablespoon
- Citrus Zest Mix 1 tablespoon
- Wheat Flour 10 oz
- Baking Powder 1 tablespoon
- Salt to taste
- Frozen black currant puree 15 oz
- Almond 5 oz
- Butter 0 oz
- Sugar Glaze 5 oz
- Cake crumbs to taste
Step-by-Step Guide
Step 1
Grease the baking dish with butter, sprinkle with biscuit crumbs, and place it in a cool place. To prepare the enriched dough, separate the egg yolks and whites. In a separate bowl, whisk together the yolks, yogurt, vegetable oil, vanilla pulp, lemon zest, orange zest, and 120 grams of sugar. Sift the flour and baking powder into the bowl and mix everything together.
Step 2
Beat the egg whites with a pinch of salt, then gradually add 120 grams of sugar, allowing it to dissolve before beating everything well. Slowly fold the whipped egg whites into the batter along with the frozen berries.
Step 3
Immediately pour the prepared batter into a mold and bake in a preheated oven at 320°F (top and bottom heat) on the second rack from the bottom for 50–60 minutes. Slightly cool the yogurt cake, remove it from the mold, and let it cool on a wire rack.
Step 4
For the glaze, boil 1 tablespoon of sugar in 50 ml of water until it turns into caramel. Add almonds. Pour the caramel onto a baking sheet lined with parchment paper and let it cool. Break the praline into pieces in a freezer bag using a rolling pin.
Step 5
Break the white glaze into pieces and melt it in a hot water bath. Add the butter and vegetable oil, and finally mix in the praline. Drizzle the finished cake with the glaze combined with the praline and let it set.
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