Yoghurt and jelly cake

on

Today I want to share a recipe for a very simple but incredibly colourful cake that is not only delicious, but also beautiful. This time we'll serve a yoghurt and jelly cake decorated with a large amount of fruit.


It's one of these desserts that require more waiting than labour, but it is really worth it. Yoghurt is delicate strawberry and vanilla in flavour, and pleasant, almost creamy in texture. Jellies bring charm to the whole cake, while fruit not only decorate it, but also add refreshing notes. Delicious and colourful!

You'll find the list of ingredients, method and approximate nutritional value below.

Turn on CC to watch the video.



List of ingredients (38 x 25 cm baking tin*)

*I'm using a 35 x 24 cm baking tin, but it will be more convenient to use a bigger one

  • 5 jelly packets in different colours (I'm using strawberry, orange, gooseberry, blueberry and lemon) + 5 x 300 ml hot water
  • 2 packets transparent jelly + 300 ml hot water
  • 2 packets transparent jelly + 800 ml hot water
  • 250 g – 300 g sponge fingers
  • 400 ml whipping cream
  • 1250 g Greek yoghurt
  • 600 g fruit in different colours (I'm using blueberries, raspberries and tinned peaches)

Method

  1. Pour 300 ml hot, freshly boiled water into a medium dish. Add one packet red jelly and stir it until dissolved. Repeat this step with one packet each of orange, green, blue and yellow jelly. Choose the flavours that you like most. Set the dissolved jellies aside until completely set.
  2. Pour 300 ml hot, freshly boiled water into a medium jug. Add two packets transparent jelly and stir until fully dissolved. We will use this jelly to set Greek yoghurt mix and add some flavour to it. Set the jug aside until the jelly solution reaches room temperature.
  3. Add two remaining packets of transparent jelly to 800 ml of hot, freshly boiled water and stir until fully dissolved. Set the jelly aside until it starts to thicken up.
  4. In the meantime, arrange sponge fingers in the bottom of a rectangular baking tin, 38 x 25 cm. The bottom of the baking tin should be lined with baking paper, and its sides - with baking paper or acetate foil.
  5. Cut off each colourful jelly from the sides of the dish it set in and unstick it from the bottom. Transfer jelly onto a board and cut it into large, 2 cm cubes. Return cut jellies into the dishes they set in.
  6. Pour 400 ml cold whipping cream into a bowl. Whip it with an electric mixer to soft peaks. You want it to become light and increase in volume, but not be completely stiff. Stop beating cream when mixer beaters start leaving visible marks. Set the whipped cream aside for a moment.
  7. Transfer 1250 g Greek yoghurt into a separate, very large bowl. Stir through the yoghurt shortly with an electric mixer, until it becomes smooth. Start adding 300 ml of dissolved transparent jelly to the yoghurt. Do it in a slow trickle while mixing the yoghurt at low speed. Yoghurt should be in a similar temperature to dissolved jelly, so take it out of the fridge an hour or two before dissolving transparent jellies. If yoghurt is too cold, cake may set too quickly.
  8. Once you combine yoghurt and jelly, add freshly whipped cream. Combine the contents of the bowl with a silicone spatula. Do it carefully so that you don't remove too much air from the mixture. That will help the cake stay light and fluffy.
  9. Add cubed colourful jellies to the cake, stirring shortly with a silicone spatula.
  10. Once you combine jellies and yoghurt, transfer the contents of the bowl onto the sponge finger base and spread it in an even layer across the whole surface. Try to make sure that jellies are completely covered by yoghurt. Put the cake into a fridge until its top becomes firm, for an hour or two.
  11. Take the cake out of the fridge and decorate it. Arrange around 600 g fruit  on top. I'm using a mix of blueberries, raspberries and tinned peaches. Pour the last remaining transparent jelly on top of the cake. Do it carefully, through a spoon, and help jelly spread across the whole surface. If large air bubbles form in jelly as you pour it, prick them with a skewer or a fork. Return the cake into a fridge until it is completely set, for 3-4 hours or overnight.
  12. Enjoy!

Approximate nutritional value

100 g

  • 128 kcal
  • Carbs: 17 g 
  • Fat: 4 g
  • Protein: 4 g
  • Fibre: 0 g

1 slice (recipe makes 30 slices)

  • 229 kcal
  • Carbs: 31 g
  • Fat: 8 g
  • Protein: 8 g 
  • Fibre: 1 g

Comments

Post a Comment