Yogurt Cake with Summer Fruits

Vacation, vacation, and it's over. It's a shame that good time flies by so fast. I admit I got terribly lazy, but I also recharged my batteries. The time spent with my family did me good. Along the way I collected a few recipes that I'm planning to share with you. So it's time to get back to my normal routine, including posting new recipes.

Yogurt Cake with Summer Fruits

Today's yogurt cake with summer fruits was made by my mom, and I thank her very much for it, because lately I just haven't felt like baking. The recipe comes from some magazine and is most likely by Ewa Wachowicz (slightly modified here).

The cake is very good, simple, delicate and tastes like summer. My mom used blackberries and raspberries, but you can use any summer fruit. Peaches would be great too, together with peach-flavored gelatin.

Directions - Yogurt Cake with Summer Fruits:

Pour a small amount of cold water over the unflavored gelatin and let it soak, then warm it gently to dissolve it. Blend the yogurt with the farmer cheese and the sugar, then mix in the gelatin, adding it a little at a time and stirring the mixture constantly. If the mixture is very runny, put it in the fridge for a moment. Line a springform pan with plastic wrap or parchment paper, place the sponge cake layer in it, and pour the yogurt mixture on top. Put it in the fridge.

When the mixture has set, wash the fruit and arrange it on top of the cake. Dissolve the gelatin dessert mix in ½ cup of hot water, or follow the package directions. Wait until it thickens slightly, then pour it over the fruit. Put the cake in the fridge and serve it once the gelatin is completely set.

Enjoy!