This recipe is for a chocolate cake with Greek yoghurt cream and strawberries. It is probably the last cake with fresh strawberries that I make this season as their price is quite high at the moment. Anyway, as I have checked recently, most of the fruits are much more expensive now than last year. I hope that apricots or currants, for which the season is slowly starting, will be slightly cheaper.
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Ingredients for yoghurt cake with strawberries.
Cocoa sponge cake:
- 4 eggs
- 70 g all-purpose flour
- a pinch of salt
- 30 g dark cocoa
- 100 g icing sugar
- 1/2 teaspoon of baking powder
Yoghurt cream:
- 1 kg of Greek yoghurt
- 80 g icing sugar + some for sprinkling the cake
- 50 ml water
- 15 g powdered gelatine
- 300 g fresh strawberries
- 1 tablespoon of lemon juice
How to make yoghurt cake with strawberries.
Cocoa sponge cake: put the egg whites into a bowl along with a pinch of salt. Whisk until stiff peaks are formed. At that point, add the icing sugar in small batches, while whisking constantly. Mix the flour with cocoa and baking powder, then sift it all through a sieve. Break the yolks with a spoon. Stir in the yolks to the whipped egg whites, then fold in the flour in smaller batches. Mix it gently but quickly. Pour the cake batter into a baking tin lined with baking paper. Place the baking tin in an oven preheated to 180 degrees Celsius and bake for 25 minutes. Allow the baked cake to cool down and when it is cold, cut it lengthwise once.
Yoghurt cream: put gelatine into a bowl, add water and set it aside for 10 minutes. After that, heat it up for a few seconds and mix. Slightly warm up the Greek yoghurt. Add icing sugar, lemon juice, liquid gelatine and chopped strawberries to it. Stir, then set aside in the fridge until it thickens. When the yoghurt cream is set but still a little liquid, put it on the half of the cake. Cover the cream with the second cake part. Put the cake in the fridge for a few hours until the cream thickens entirely. Before serving, sprinkle the cake lightly with icing sugar.
Good to know when making yoghurt cake with strawberries.
I used a rectangular baking tin measuring 17 by 26 centimetres.
I heated up the Greek yogurt only a little. I did so because I didn’t want the gelatine to clump when added to the cold yogurt.
Do you like cakes with yoghurt? If so, try our recipe for Joghurt cake with raspberries.
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