Sponge cake with jelly
Description
The recipe won't take much time. There's no need to moisten or soak the cake layer, as it will absorb the yogurt while chilling in the refrigerator and become juicy. This light and delicate cake looks wonderful on a festive table. Check out the recipe. Serve chilled.
Instructions
- 1
Step 1
Beat eggs with sugar using a mixer or by hand in a deep glass container until a thick, fluffy foam forms. Add softened butter and pour in 100 ml of milk. Gradually add flour and baking powder in small portions. The result should be a batter of medium consistency, similar to that used for cupcakes.
- 2
Step 2
Line the baking dish with parchment paper, pour in the batter, and bake in the oven for 30 minutes, or until the cake is golden brown.
- 3
Step 3
Heat the yogurt in a saucepan over low heat, stirring constantly and evenly to prevent separation. Add one packet (25 g) of gelatin to the warm (but not hot!) yogurt, stirring until fully dissolved.
- 4
Step 4
To create the cake base (layer), a non-stick springform pan is ideal; wrap the sides of the pan with plastic wrap beforehand. Place the prepared and completely cooled sponge cake into the pan. Pour the yogurt over it. Refrigerate for 2 hours to set.
- 5
Step 5
Dissolve 25 g of gelatin in the remaining 100 ml of milk, which should be warmed. The mixture should have a consistency similar to thick sour cream. Add the strawberry purée to the same mixture.
- 6
Step 6
After two hours, take the biscuit out of the refrigerator, place halved strawberries on top, and pour the strawberry purée over everything. Return it to the refrigerator for another two hours, after which the cake is ready!