RECIPES
Basia
The weekend is coming and once again I'm wondering what sweet treat to make for the occasion. During the week I unfortunately have no time for baking, so I plan my weekend bakes all the more eagerly and can't wait for them. For this weekend I've planned a pavlova, and I'll definitely share the recipe, but today it's time for a different cake, the one I made last weekend. Since it's summer (at least according to the calendar) and lots of fruit is tempting us with its colors and aromas, a cake with seasonal fruit was a must. I used raspberries and black currants in mine, but other fruit will work too.
Light yogurt cake with fruit
This cake is light, you could even call it a diet cake, because it's made with a yogurt base. Sugar appears only in the sponge, and the rest of the sweetness comes from the fruit. 1 serving of this cake has about 130 kcal. I highly recommend it, and I'd like to remind you about the CONTEST, which runs only until Sunday evening!
Light yogurt cake with fruit
Instructions:
Put the eggs, sugar and 2 tablespoons of hot water in a bowl and beat until pale and creamy.
In a second bowl, combine the flour and baking powder, sift it into the egg mixture and fold in gently. Preheat the oven to 180°C (350°F). In the meantime, prepare a 24 cm springform pan and line it with parchment paper, or grease it with butter and dust it with flour. Pour the batter into the pan and bake on the middle rack for about 20 minutes. Let it cool and remove it from the pan.
While the cake is cooling, prepare the filling. Soak the gelatin in cold water. Wash and clean the fruit. Heat 2 tablespoons of water in a saucepan, add the squeezed-out gelatin and stir until it dissolves. Set aside. Add the vanilla sugar and elderflower syrup to the yogurt, then add about 2-3 tablespoons of this yogurt mixture to the dissolved gelatin and mix thoroughly. Add the gelatin to the remaining yogurt and mix well until everything is nicely combined. Put the sponge back into the pan, pour the yogurt mixture over it and top with the fruit. You can set a few pieces aside for decoration. Refrigerate for at least 2 hours, preferably longer. Decorate with fruit and serve.
Enjoy!
7 comments
Comments that readers left on my Polish blog flowerek.com between 2010 and 2015, translated from Polish. New comments are closed.
Looks really, really delicious! And so light, too. I'd happily eat a slice :) Warm regards :)
Asia, thank you so much :) If I didn't have other plans this weekend, I'd definitely make this cake again :) You're welcome to come over for a slice sometime :)
And we just ate pavlova for my husband's birthday. And your cake looks so tempting, good thing I'm going on vacation, otherwise I'd give in to it. :)
And I'm making pavlova tomorrow and I can't wait. If my cake didn't have gelatin in it, I'd offer you to take some with you in a box, but as it is, you'll just have to try it after you get back. Have a great vacation!
Looks delicious, and the calorie count allows for a tiny little slice :)
Good idea, but when it's this hot I make something cold. And if you're watching the calories, my idea should be right up your alley: lemon sorbet from Grycan, with strawberry jello that you've made ahead and cut into little cubes, plus fresh raspberries and strawberries :) It comes out to about 80 kcal per 100 ml :) healthy, tasty and low-calorie, and perfect for cooling off too.
I'd love to bake this cake, but I'd have to increase the proportions about three times, I think. I'm afraid it might not turn out.