Yoghurt cake

16:07


I have a couple of forgotten corners in the house, full of "I'll deal with this later", or "I don't know what to do with this" stuff. From time to time, I sift through it, usually because I am looking for something. I did it willingly this time, because a piece of nice pink coloured paper presented itself, seeking my attention.  Half an hour later I came out from the room with a handful of very old foreign magazine recipe cut outs. It felt like opening a treasure chest and starting at a recipe competition. This one was a clear winner and a sticky, heavy summer's day in London started to feel lighter. 

Biscuit: 100 g soft unsalted butter, 100 g sugar, zest from 1 lemon, 2 eggs, 100 g plain flour, 1/2 tsp baling powder, 1 tsp green tea (powder or granulated)

Cream: 25 g gelatine (not every gelatine works the same way, read the instructions before you start, this recipe calls for 14 gelatine leaves, but did not specify how big they should be), 180 g sugar, 600 ml full fat natural yoghurt, 1 lemon zest, 600 ml double cream, 100 ml juice from a sour cherry preserve. Food colouring and a touch of dark coloured juice, blackcurrant for instance, would also work.

100 g white chocolate to decorate.



Preheat the oven to 180 C/350 F/gas mark 4, lightly butter and dust with flour using a 24 cm spring-form round tin.
Beat the butter with sugar and lemon zest, until light and fluffy, then add eggs, one by one, mixing constantly.
Mix the dry ingredients and combine with the butter cream. Bake for 20 minutes, mould and leave to cool.

Then, soak the gelatine in a little bit of water, mix the sugar with 200 ml of yoghurt, heat it up slowly , then add softened gelatine. Stir to combine and add the rest of the yoghurt and the lemon zest. Set it aside to let the gelatine start working. Mix double cream and add to the yoghurt cream as soon it starts thickening. Combine and divide into 2 equal parts. Pour the first one into a piping bag with a large opening, add juice, food colouring or preserve to the other half, pour into a second pipe bag and place them into the fridge for 10 to 15 minutes to make it easier to work with.


Put the biscuit back into the baking tin and start piping the cream into circles using alternative colours, like a bullseye. Once at the second layer, switch colours. If you started with white on the first layer, then apply a pink layer on this one, or vice versa. Pipe small spheres on top with the leftover cream. Refrigerate for at least 4 hours or overnight.
Take the ring off and decorate with grated white chocolate. Keep covered and refrigerated.




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