Yogurt cake with pineapples
Description
Perfectly pairs with tea and coffee. The yogurt cake is an excellent choice for light summer baking, as there's no need to prepare buttercream or thick icing. This cake turns out very tender thanks to the jelly, which also makes it low-calorie. As a filling, you can use not only pineapples but also other seasonal fruits such as peaches, pears, or strawberries. I strongly recommend using natural yogurt, as it makes the jelly tastier. Below you will learn more. Can be served with tea or coffee.
Instructions
- 1
Step 1
1. Pour cold boiled water over the gelatin, mix and leave to swell. Sift the flour and combine it with starch and baking powder. Beat room-temperature eggs with sugar and vanilla sugar for 5 minutes.
- 2
Step 2
2. Carefully mix in several batches with the flour mixture. Line the bottom of a springform pan with parchment paper and spread the batter evenly. Bake in a preheated oven at 190 degrees for 15 minutes.
- 3
Step 3
3. Leave the sponge cake in the pan for 10 minutes, then remove it onto a plate using a knife. Wrap the ring of the springform pan with plastic wrap and secure it around the cake. Mix the yogurt with sugar and vanilla sugar.
- 4
Step 4
4. Dissolve the gelatin in a water bath and add it to the yogurt mixture. Whip the chilled cream in a cold bowl until fluffy, then gradually add the slightly thickened yogurt mixture to the cream in several batches.
- 5
Step 5
5. Spread a layer of cream over the biscuit base and place pineapple half-rings around the sides. Evenly distribute all the cream and refrigerate for 2 hours. Pour cold boiled water over the gelatin again and let it soak to swell.
- 6
Step 6
6. Add gelatin to the hot pineapple syrup and cool completely. Decorate the cake with pineapple pieces and pour over the cooled jelly. Refrigerate the cake until fully set.