Yogurt Cake with Fresh Fruit
Yogurt cake with fresh fruit is a classic summer dessert, enchanting everyone with its lightness and freshness. The tart flavor of yogurt and the sweetness of fresh fruit create a perfect balance. This cake is among the healthier desserts, as it contains less sugar and more natural ingredients. It became popular in Europe in the 1980s, when the trend of light desserts began. Since then, it has been made in many variations. Tip: Try it with exotic fruits like mango or kiwi to create a unique flavor!
Ingredients for this recipe
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Preparation Steps
1
Prepare the fruit: wash it thoroughly and cut it into smaller pieces. Set aside a few nice pieces for decoration.
2
Soak the gelatin in the water, then heat over low heat until completely dissolved.
3
In a large mixing bowl, combine the yogurt and sugar until the sugar is dissolved.
4
Whip the heavy cream to stiff peaks and gently fold it into the yogurt mixture.
5
Add the dissolved gelatin to the yogurt mixture, stirring constantly to prevent lumps.
6
Gently fold in the chopped fruit, then pour the mixture onto the sponge cake base in a cake pan.
7
Place the cake in the refrigerator for at least 4 hours to allow the cream to set.
8
Once the cake has set, remove it from the pan and decorate the top with the reserved fruit. Serve chilled, or store in the refrigerator.
