Today I want to share a recipe for a very simple but impressive dessert that will make any family gathering better. This time we'll prepare a colourful jelly and Greek yoghurt cake.
Fluffy sponge cake perfectly wraps around delicate, foamy yoghurt mixture that will delight your palate with vanilla notes. Jellies make the cake beautiful, and the multitude of their flavours means that every bite is a new experience. All of this under a simple but delicious chocolate glaze, deep flavour of which brings balance to the sweetness of the whole composition.
You'll find the list of ingredients, method and approximate nutritional value below.
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List of ingredients (for a 35 x 24 cm baking tin)
Sponge cake
- 135 g cake flour
- 45 g cornstarch
- 6 large eggs
- 180 g sugar
Filling
- 5 colourful jellies (I'm using strawberry, orange, lemon, raspberry and kiwi) + 5 x 300 ml hot water
- 18 g gelatine crystals + 150 ml hot water
- 300 ml whipping cream (36%)
- 100 g Greek yoghurt, at room temperature
- 150 g icing sugar
- 1.5 tsp vanilla paste
Chocolate glaze
- 200 g dark chocolate
- 200 ml whipping cream (36%)
- 2-3 squares white chocolate
Method
- Prepare jellies that will fill the yoghurt mixture. Pour 300 ml freshly boiled water into a medium dish. Add one packet red jelly and stir until dissolved. Repeat the steps with one packet each of orange, green, purple and yellow jelly. Choose flavours you like the most. Set dissolved jellies aside to set.
- Sift 135 g cake flour and 45 g cornstarch through a fine sieve to remove any lumps. Stir through them with a whisk until cornstarch is evenly distributed and set aside.
- Pour 6 large eggs into a separate, very large bowl and add 180 g fine white sugar. Beat the contents of the bowl with an electric mixer until light, fluffy and thick mixture forms. I recommend starting at low mixer speed and increasing it gradually as eggs grow in volume. It will take a few minutes, so be patient.
- Once mixer beaters start leaving visible marks in eggs, stop beating and add dry ingredients to the batter. Do it in two batches, a few tablespoons at a time, and carefully combine flour with batter with a silicone spatula. It's important not to overmix the cake and not to remove too much air, so stir batter only until you can no longer see raw flour. Try to ensure there is no unmixed flour in the bottom of the dish.
- Transfer batter into a baking tin, 24 x 35 cm, and spread it evenly across the whole surface. Cover the bottom of the tin first with baking paper, but leave the sides clean. That will make the cake stick to the sides during baking and prevent deflating while cooling.
- Bake the cake in an oven preheated to 170 deg C, no fan, for 30-35 minutes, until a skewer inserted into the thickest part of the cake comes out clean. Take the cake out of the oven and drop it onto a worktop from 40-50 cm, removing hot air in the process. Set the cake aside in the baking tin for around 2 hours, to cool completely.
- After this time carefully cut off the cake from the sides of the baking tin, remove baking paper and transfer the cake onto a working surface. Cut through the cake roughly at 2/3 of its height with a long serrated knife. This way the bottom part of the cake will have the same thickness as the top part once it's weighed down, resulting in symmetric cake. Set the cake layers aside for a moment.
- Return to jellies. Cut off each jelly from the sides of a dish and transfer them onto a chopping board. Cut jellies into 1.5-2 cm cubes. Put jelly cubes into a large bowl and put them into a fridge as you work on the yoghurt mixture.
- Pour 150 ml freshly boiled water into a medium jug and add 18 g gelatine crystals. Stir through the contents of the jug shortly, only until gelatine dissolves, and set it aside for around 15 minutes to cool slightly.
- Move on to cream that will make our cake fluffy and light as a cloud. Pour 300 ml cold whipping cream (36%) into a medium bowl. Beat cream 3/4 of the way, that is until it doubles in volume, but it is not stiff yet. Once you've got the right texture put cream into a fridge to cool slightly.
- Put 1 kg Greek yoghurt at room temperature into a separate, very large bowl. Add 150 g icing sugar and 1.5 tsp vanilla paste. Stir through the contents of the bowl shortly with a mixer, only until uniform.
- Add 1 tsp yoghurt mixture into cool gelatine solution and stir shortly until uniform. Pour tempered gelatine into yoghurt in a thin trickle while mixing yoghurt at medium mixer speed. That will make it easy to distribute gelatine and avoid unpleasant lumps. Once you've added all gelatine continue mixing for another 30 seconds, ensuring that everything has combined as intended.
- Add whipped cream to yoghurt and distribute it with a silicone spatula. You can use mixer if you prefer, but using a spatula will ensure that you won't remove air you've incorporated while whipping cream.
- Add cubed jellies into yoghurt mixture and distribute them gently with a silicone spatula. Cool jellies and cold cream can cause the mixture to set quite quickly, so try to be efficient in this step while not damaging jelly cubes.
- Transfer thicker sponge cake layer into a clean baking tin. The baking tin's bottom should be lined with baking paper, and its sides - with paper or acetate foil. Transfer yoghurt mixture onto the sponge cake. I'm using a ladle and trying to arrange the mixture evenly. Once you've transferred whole mixture even out the top with a silicone spatula.
- Put the thinner sponge cake layer on top and press it down lightly to make it stick to yoghurt layer. Put the cake into a fridge as you prepare chocolate glaze.
- Put 200 g chopped chocolate (72%) into a small bowl and add 200 ml cream. Put the bowl into a microwave for 20 seconds, take it out, stir through its contents and return it into the microwave for another 20 seconds. Repeat the steps until a smooth chocolate glaze forms. It shouldn't take more than a minute. You can also prepare the chocolate glaze in a water bath.
- Pour chocolate glaze on top of the cake and spread it evenly. Decorate the top with some grated white chocolate. Put the cake into a fridge for a few hours, or best overnight, until yoghurt mixture and chocolate glaze set.
- Enjoy!
Approximate nutritional value
100 g
- 189 kcal
- Carbs: 22 g
- Fat: 9 g
- Protein: 5 g
- Fibre: 1 g
1 slice (recipe makes 24 slices)
- 324 kcal
- Carbs: 38 g
- Fat: 15 g
- Protein: 9 g
- Fibre: 0 g
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