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
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