Yogurt Cranberry Cake

Delight in the serene flavors of this **Yogurt Cranberry Cake**, a delightful blend of airy sponge and tangy yogurt filling paired with luscious cranberries. This exquisite dessert offers a refreshing twist with its unique combination of textures and flavors, making it an ideal choice for those who enjoy light yet satisfying confections. The sponge base melts in your mouth, providing the perfect foundation for the creamy yogurt layer, which is complemented by the festive tartness of cranberries. This recipe is both an experience and an adventure in flavor, perfect for impressing guests at a gathering or savoring as an indulgence. Complemented with a night in the fridge, this cake allows the flavors to harmonize, creating a sublime bite every time. Whether you're a seasoned baker or new to the kitchen, this recipe is straightforward yet rewarding. Prepare it in a few easy steps, and relish the process of baking this delicious creation. With just a few essential ingredients, you'll craft a dessert that resonates with natural sweetness and wholesome goodness. Bon appétit!

Ingredients

Main Ingredients for Sponge:

2 eggs
2 tablespoons sugar
2 tablespoons flour
Vanilla sugar to taste

Yogurt Layer:

1000 ml yogurt
20 g gelatin
Cranberries

Preparation Time

Total: 999 minutes (including refrigeration time)

Step-by-Step Instruction

Preheat your oven to 180 degrees Celsius to prepare for the cake's baking process.
Break the eggs into a mixing bowl and add the sugar along with the desired amount of vanilla sugar.
Using a mixer, beat the mixture until it doubles in volume, creating a fluffy texture.
Gently fold in the flour, ensuring it is well incorporated without deflating the mixture.
Grease a baking pan with soft butter to prevent sticking, then pour in the sponge batter evenly.
Bake the sponge for 15-20 minutes, checking for a golden brown top. Once done, allow it to cool completely.
Prepare the gelatin for the yogurt layer by sprinkling it into a small cup with a splash of cold water. Let it bloom as it absorbs the water.
Once the gelatin has expanded, melt it in a microwave for 30 seconds at 700W or gently in a saucepan.
Mix the melted gelatin thoroughly into the yogurt, ensuring even distribution for a stable cake layer.
Pour the yogurt mixture carefully over the cooled sponge, creating a smooth layer on top.
Generously sprinkle cranberries over the yogurt layer, pressing them slightly to embed them.
Cover the cake and refrigerate overnight to allow the yogurt layer to set firmly.

Tips

Ensure gelatin is fully dissolved to avoid lumps in the yogurt layer.
You can substitute cranberries with other berries like blueberries or raspberries for variation.
Adding a pinch of cinnamon to the yogurt gives an extra layer of flavor.

Nutrition

Calories: 250 per serving
Protein: 5g
Fats: 8g
Carbohydrates: 38g

Variations

For a vegan version, replace yogurt with a plant-based alternative and use agar-agar instead of gelatin.
Add a layer of fruit jelly on top by boiling cranberries with sugar and water.

Serving Suggestions

Serve with a side of fresh cranberries or berry coulis drizzle.
Garnish with mint leaves for a fresh finish.

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