Yoghurt cake with currant cream
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Maybe this is the last recipe with currants this year. This time with white currants, because I just love them. I decided to use them in this cake, although you can use black or red currants. First time I did everything by the recipe – and currant seeds were annoying. Second time boiled currants I strained through the mesh – but then cream wasn’t so refreshing. So the next time I will go the easy way and leave seeds 🙂
Yoghurt cake with currant cream
Time needed:
Yields: 12 servings
Calories: 191 kcal / serving
Ingredients:
- Cake:
- 100 g butter, room temperature
- 75 g sugar
- 2 eggs
- 125 g flour
- 1 tsp. baking powder
- 25 g natural yoghurt
- Cream:
- 100 g currants (choose color what ever you like)
- 100 g sugar
- 150 g natural yoghurt
- 250 ml cream, 35% fat
- 15 g gelatin
Directions:
- Batter for the cake prepare in the mixer. Beat butter with sugar till fluffy texture.
- Then add eggs one by one, beating everytime for 1 minute.
- Mix flour with baking powder and add spoon by spoon to the batter. Don’t over mix. Add yoghurt.
- Line 10x30cm size baking form with baking paper and pour it to cake batter.
- Bake in a preheated to 180°C oven about 30-35 minutes. Let cool.
- While cake is cooling, prepare the cream. Pour 45ml of water over the gelatine and let bloat.
- Put currants in a pot, add half of sugar and heat on medium heat while sugar will dissolve and currants blow up (you can use spoon to press currants).
- Pour to hot currants gelatine (you can dissolve it to be sure there were no pellet left).
- Then let cool the mixture and mix with yoghurt.
- Beat cream with another half of sugar to the stiff peaks.
- Then carefully mix it with currant mixture. Prepared cream put in a fridge for some time, it won’t be so liquid.
- Slice cake to three layers.
- Take the same baking form that you used for cake, line it with baking paper.
- Put on the bottom the first cake layer, pour over it half of the prepared cream.
- Then put the second cake layer and pour over it the second half of the cream.
- Then put the last cake layer and press a little bit.
- Put cake in a fridge for the night.
- Before serving sprinkle with icing sugar.
- Enjoy!
Source: Jurgittos receptai
Black currant pie
This year I try to make something new out of currant because last year I had no time for them. And the first try – a pie with black currants. I took it to my work and my colleagues enjoyed it a lot. So after a few days I baked it again to my hubby because I knew he will love it too. I wasn’t wrong 🙂 So believe me – this pie with a creamy black currant cream is really worth your time!
Yoghurt cake with peaches
I made this little one for my beloved husband on his birthday. We usually don’t celebrate birthdays but this year decided to do it different way and invited relatives. And we got equally 12 people – and the cake is exactly for 12 servings. But the cake is really big, so I guess we had a little piece left for next day breakfast.
Yoghurt bread
Time after time I try new bread recipes but rarely I bake by them bread again because they don’t impress me much. But this yogurt bread is different – it’s very soft inside, rises perfectly and inside it’s very very white. Also one more merit – it’s made with yogurt. Yes, we have yogurt almost always in our refrigerator, and milk is more a guest in our home.
Apple muffins
This year I can say that we don’t have own apples. So when I got a bag of apples I wanted to try something new. And these muffins are different because apples aren’t mixed in the dough, they’re on top. They look nice and taste good.
Chicken, marinated in yoghurt
I looked for good chicken marinate for a long time. And when i finally tried this, I knew that this is what I was looking for. First time we baked on the grill chicken chunks on skewers and it was delicious. The next time I prepared chicken roasts and I think I over baked and the meat was a little bit too dry. But I know what I did wrong and the next time I will do everything good 🙂 And for sure I will prepare this marinate more than one more time.
