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Cherry, yogurt and cocoa cake

Cherry, yogurt and cocoa cake


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A cake with cherries and yogurt in which I added cocoa. It came out very fluffy.

  • 5 eggs
  • 140 g yogurt
  • 100 ml oil
  • 250 g sugar
  • 150 g flour
  • 50 g cocoa
  • 1/2 sachet baking powder
  • a pinch of salt
  • 500 g pitted cherries

Servings: 15

Preparation time: less than 60 minutes

RECIPE PREPARATION Cherry, yogurt and cocoa cake:

Separate the egg whites from the yolks. Mix the yolks well with the oil, then add the yoghurt. Mix the egg whites, add the sugar and continue mixing until the sugar melts. We pour the composition into a tray in which we put baking paper, place the cherries on top and put it in the hot oven until it comes off the edges. To check if the cake is baked, we also do the toothpick test.

Let the cake cool then serve it powdered with sugar.

Tips sites

1

Add the salt powder to the yolks.


Cake with yogurt cream, cherries and chocolate icing

Cream ingredients: 250gr yogurt, 3 sheets of gelatin, 150 ml liquid cream, 150 g mascarpone, 250 gr pitted cherries (fresh, from compote or frozen), 5 tablespoons sugar, two cups cherry compote

Ingredients for decoration: 150 ml liquid whipped cream, 250 gr household chocolate

Method of preparation: Top preparation. Separate the egg whites from the yolks. Rub the yolks with the oil and a pinch of salt until they become creamy like mayonnaise. Mix the egg whites until they foam hard, then add the sugar and continue mixing until you get a foam that does not fall out of the bowl if you turn it upside down, then incorporate the yolk composition and mix with movements from top to bottom. Add water or milk to the composition, flour mixed with cocoa and baking powder and sift over the composition, then mix well. The obtained composition is poured into a 20 × 30 cm tray, greased with oil and lined with baking paper. Bake the pan in the preheated oven at 180 degrees and bake for about 30 minutes. After it is baked, it is left to cool in the tray, and after it is perfectly cooled, it is cut in width into two equal sheets.

Preparation of the cream: Mix the yogurt with the sugar until it melts. The gelatin is hydrated in cold water for about 10 minutes, then dissolved in a steam bath, without boiling. Add to the yogurt and mix well. Mix the whipped cream until it becomes hard and incorporate it into the yoghurt cream together with the mascarpone cream, then add the pitted cherries and mix until a fine cream is obtained.

Preparation of the glaze. The liquid whipped cream is heated in a bain marie and when it is hot enough, the broken chocolate is added to the composition. Stir until all the chocolate has melted and set aside.

Assembling the cake.Put the first sheet on a tray, syrup with the compote juice, spread the yogurt cream evenly, and put the second sheet on the syrup. Pour the warm chocolate icing evenly over the last sheet. Keep the cake cold for about 2-3 hours then serve the portion and serve.


Corn cake and yogurt

Mix the cornstarch with flour and baking powder separately in a bowl.

Use a wire to blend well.
Add the composition obtained over beaten eggs. Mix everything with the mixer on low speed.

Then add the oil and yogurt and mix well again with the mixer.
Preheat the oven to 160 degrees. In an oven dish measuring approximately 36x25cm, place baking paper on the bottom. Pour the composition into the pan and put in the oven for 50 minutes.

When it is ready, let it cool.
Remove the cake from the bottom and then portion and garnish with powdered sugar.

Recipe video CORN AND YOGHURT CAKE lower:


Fantasy Cake

Countertop ingredients: 250 gr flour, 4 eggs, 125 ml oil, 100 gr sugar, 30 gr cocoa, 100 gr finetti (nutella), 250 ml milk, a teaspoon of baking soda, a teaspoon of baking powder, a teaspoon of vanilla essence, a powder salt

Ingredients for vanilla cream: 500 ml milk, 3 egg yolks, 70 gr starch (or flour), 100 gr sugar, 1 vial of vanilla essence, 100 gr white chocolate

Ingredients for the yogurt cream with cherries: 250 g creamy yogurt with 10% fat, 1 sachet gelatin granules, 350 ml liquid cream, 300 g pitted compote cherries (or thawed cherries), 5 teaspoons vanilla sugar, 2 cups cherry compote

Ingredients for decoration: 1 jar of cherry jam, 200 gr dark chocolate for household, 100 gr white chocolate, 3 tablespoons oil

Method of preparation. Countertop preparation. In a deep bowl sift the flour mixed with baking powder, add cocoa and baking soda. Mix well then add sugar, salt, vanilla essence, beaten eggs, finetti, room temperature milk and oil. Mix all the ingredients well until you get a perfectly homogeneous composition, without lumps. Wallpaper a baking tray with a size of 25x30cm, pour the composition, level and bake the cake for about 35-40 minutes in the oven preheated to 180 ˚. After the top is baked, leave it to cool, then it is perfectly cold and cut lengthwise into two equal sheets.

Preparation of vanilla cream. In a bowl, mix the yolks with the sugar until they become creamy, then add the starch or flour in the rain and mix well. In a saucepan, boil the milk mixed with the vanilla essence. After the milk starts to boil, take the pot aside, add the egg mixture and mix continuously with the whisk so as not to make lumps. Bring the pot to a boil again over low heat and stir continuously until the cream thickens and begins to come off the pan. Take the pan off the heat, put the broken white chocolate into small pieces, and stir until the chocolate melts, then leave to cool.


Cherry and coconut cake

Wheat:
Mix the yolks with the sugar, then add the oil, milk and vanilla. Add flour mixed with baking powder and cocoa. Whisk the egg whites with a pinch of salt, then incorporate them into the first composition.
Two countertops are made.
Use a rectangular (normal) tray lined with baking paper.

Bake for 10-15 minutes at medium temperature.

Cream:
Boil the milk and coconut until it boils, then strain it. Put the milk back on the fire together with the chocolate until it melts.
Mix the yolks with the sugar, then add the vanilla and the starch at the end add the milk. The resulting composition is put back in the pan and put on low heat, until it thickens and set aside to cool.
The gelatin is hydrated in 3 lg of cold water, then about 100 ml of coconut liqueur is added, it is dissolved in the microwave for a few seconds and
is incorporated into coconut cream.
Leave the cream to cool then add the whipped cream well with two tablespoons of honey.


Cherry and cheese cake, sour and appetizing

Ingredient: Two sheets of sponge cake with cocoa (bought in installments or made at home)
For the cream: 500 g ricotta cheese, 100 g cream, 50 g mascarpone, 150 g sugar, 3 sachets of vanilla sugar, 1-2 drops of almond essence, 300g pitted cherries
For the syrup: 100 g sugar, 150 ml water, 4 tablespoons rum
For the icing: 200 g coconut

Method of preparation:Preparation of the cream. Mix the cream and sugar for about 2-3 minutes. After all the sugar has melted, add the vanilla sugar, almond essence, ricotta cheese and mascarpone, then mix until all the ingredients are perfectly blended. Divide the cream into two equal parts, and in one of them put the cherries and mix until perfectly blended.
Preparation of the syrup. Boil the sugar with water for about 15 minutes, until the sugar melts, then remove from the heat and pour the rum.

Assembling the cake: Put the first sheet of sponge cake in a tray, syrup it and put a layer of cherry cream on top, then put the two tops, syrup it and put the simple cream on it in a thick layer. Sprinkle the coconut evenly and leave the cake to cool for about 2-3 hours then you can portion it. We wish you good appetite and increase your cooking!


Irina cake with fruit and yogurt cream

Dough ingredients : 550 g flour, 200 g cold butter with min 80% fat, 2 eggs, 100 g fermented fat cream (min 20% fat), 100 g powdered sugar, a pinch of salt, 1 sachet of vanilla sugar, a teaspoon of grated peel Lemon

Cream ingredients: 1 kg homemade yogurt or creamy Greek yogurt with 12% fat, 5 eggs, 60 g starch, 240 g sugar, 1 teaspoon vanilla essence, 2 sachets of vanilla sugar, a pinch of salt, 4 tablespoons semolina, 800 g fruit fresh or frozen

Method of preparation: Dough preparation. In a bowl put flour mixed with cold butter, cut into cubes. Mix with your fingertips until you get a slightly sandy dough. In the composition add sugar, a pinch of salt, the 2 beaten eggs, sour cream, vanilla sugar and lemon peel. Knead the dough well until all the ingredients are homogeneous and the dough can be gathered into a ball. The dough obtained is divided into 2 unequal parts, a larger part and a smaller part. The smaller part of the dough is wrapped in a food foil and put in the freezer until we prepare the filling. On the floured worktop, spread the larger piece of dough in a rectangular sheet. Line a baking tray with a size of 30 x 22 cm with baking paper and carefully place the dough sheet. Cut the edges of the dough, cover the tray with cling film and let the tray cool until we prepare the filling.

Preparation of the cream. We start by separating the eggs. In a bowl, mix the egg whites with a pinch of salt until foamy. When the foam is hard, add 120 g of sugar and continue mixing until you get a thick foam that will not fall off if you turn the bowl over. Separately in another bowl, mix the yolks with 120 g of sugar and vanilla essence. Mix until frothy, then add the starch, mix on low speed until incorporated then add the yogurt, semolina and mix well. Using a spatula, gradually incorporate the beaten egg whites into the yogurt cream and mix until smooth. Try not to crush the foam so as not to lose the air accumulated in it.


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