Today I want to share a simple recipe that will let us catch some breath after festive craziness. This time we'll prepare a delicate, fluffy yoghurt cake with subtle cherry flavour, covered with a quick but delicious chocolate glaze.
Yoghurt cake is fluffy, almost like a marshmallow, while its sweet, cherry flavour is amplified with lightly sour, delicate fruits. Elegant chocolate glaze goes perfectly with cherries, and balances out the sweetness of the dessert. You won't stop at one slice!
You'll find the list of ingredients, method and approximate nutritional value below.
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List of ingredients (20 x 30 cm baking tin)
Base
- 200 g biscuits
Yoghurt cake
- 2 cherry jelly packets + 300 ml water
- 300 ml whipping cream (30-36%)
- 1 kg skyr (or Greek yoghurt)
- 50 g icing sugar
- 300 g cherries
Chocolate glaze
- 150 ml whipping cream (30-36%)
- 150 g dark chocolate
Method
- Add two packets cherry jelly to 300 ml of freshly boiled water. Stir through the contents of the bowl shortly until jelly crystals dissolve and uniform liquid forms, and set it aside to cool.
- Meanwhile, prepare yoghurt cake base. Arrange a tight layer of buttery biscuits in the bottom of a baking tin, 20 x 30 cm. Its bottom should be lined with baking paper, and its sides - with paper or acetate foil. Set the baking tin aside until jelly cools down.
- Once it happens, pour 300 ml cold whipping cream (36%) into a medium bowl. Beat the contents of the bowl 3/4 of the way, that is until mixer beaters start leaving visible marks in cream, and liquid becomes fluffy and at least doubles in volume, but is not stiff yet.
- Put 1 kg natural skyr at room temperature into a separate large bowl and add 50 g icing sugar. If you don't have skyr at hand, you can also use Greek yoghurt or another thick yoghurt. Mix through the contents of the bowl shortly at medium mixer speed, only until sugar dissolves and uniform mixture forms.
- Once it happens, add coll cherry jelly to yoghurt. Do it slowly, in a thin trickle, constantly mixing the contents of the bowl at medium-low speed. This way it will be easy to distribute jelly in yoghurt and avoid unpleasant lumps. Yoghurt should be at room temeprature, so it's worth taking it out of a fridge one or two hours ahead. Once you've added all of jelly, mixture will become very thin. It's completely normal, nothing to worry about.
- Once you've combined yoghurt and jelly add freshly whipped cream. Combine the contents of the bowl with a mixer at low spped, only until uniform. Try to do it quickly not to remove too much air.
- Finally, add 300 g pitted cherries, fresh or from a compote. Distribute cherries in the mixture with a silicone spatula, also ensuring that everything combined as expected.
- Transfer yoghurt mixture onto a biscuit base. Distribute it in such a way that each slice will contain some cherries. Even out the to with a silicone spatula and put the cake into a fridge for about an hour, for the top to set.
- Prepare chocolate glaze. Put 150 g dark chocolate (72%) into a small bowl and add 150 g whipping cream. Put the bowl into a microwave for around 20 seconds, take it out, stir through its contents and return it into the microwave for another 20 seconds. Repeat the steps until smooth chocolate glaze forms. It should not take more than about a minute.Once a uniform chocolate glaze forms, set it aside to cool slightly. Transfer it onto the cake top and spread it evenly across the whole surface. Put the cake into a fridge for a few hours, or best overnight, to set completely.
- Enjoy!
Approximate nutritional value
100 g
- 206 kcal
- Carbs: 21 g
- Fat: 11 g
- Protein: 6 g
- Fibre: 0 g
1 slice (recipe makes 20 slices)
- 245 kcal
- Carbs: 25 g
- Fat: 13 g
- Protein: 7 g
- Fibre: 0 g
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