This cake is especially tasty with coffee or black tea.
One day I was inspired to bake a cake with jelly and yogurt cream. The cake turned out to be fantastic and delicious. For our family – beauty is in simplicity.
Because the cream is unbelievable when it’s light and tender, it is a good idea to make it from yogurt, full cream and icing mixture.
You also might need to wait for a few hours for the cake to soak with the cream. This cake is especially tasty with coffee or black tea!
Enjoy and bon appétit! 🙂
Prepare the base. Break 3 eggs. Whip yolks with sugar and whites with cinnamon. Then mix both mixtures very gently.
Melt the dark chocolate and add to the cake dough. Then put the dough into the oven on 356 degrees Fahrenheit (180 degrees Celsius) for 17-20 minutes. When you see that the cake is ready remove it from the oven.
Cook the jelly. Take 0.004 fluid ounces (100 miligrams) of cold water and put 2 spoons of jell powder into the cup with the cold water. Dissolve the jell powder in the cold water. Then reheat the water with the jell powder a little.
Meanwhile, blend the strawberries with the sugar (5 spoons) and a small amount of water in the blender. Then mix the strawberry mixture with the jelly mixture. Pour the warm jelly in a plastic box and put it into the fridge. Wait for 40 minutes until the strawberry jelly gets thick.
Prepare the cream. Mix the vanilla yogurt, the full cream and the icing mixture. Aim for a smooth texture. Cut the strawberries into pieces.
Start to decorate the cake. Cut the cake into two layers. Fluff the cake with the jam and cream. Then cut the jelly into pieces. Put the jelly pieces up on the layer. Then fluff the cream. Put the second layer of the cake and fluff the cream on top and around the whole cake. Decorate the cake with the fresh strawberries on the top. Voila!