method of installation
Separating the eggs
Start by separating the eggs. Put the egg yolks in a large bowl and beat them together with the sugar and vanilla sugar until you have a creamy, thick mixture. The airier this foam becomes, the softer and fluffier your cake will be.
Oil and yogurt
Next, add the oil and the yogurt. Whisk this well into the egg mixture to create a smooth batter. The yogurt provides not only a fresh taste but also a deliciously creamy texture.
Mixing flour and baking powder.
Sift the flour together with the baking powder and add this to the batter little by little. Mix gently so that no lumps form.
Fold in the meringue.
Beat the egg whites that you set aside until stiff peaks form. Gently fold this into the batter. Note: use a spatula and not a mixer to preserve the airiness.
Adding fruit:
Wash and cut the strawberries into pieces (or use other fruit of your choice). Distribute the fruit evenly over the batter or lightly press the pieces into the top of the cake.
Baking
Preheat the oven to 180°C. Pour the batter into a greased baking tin or onto a smaller baking sheet so that the cake does not become too thin. Bake the cake for approximately 30 minutes until golden brown. Check with a skewer: if it comes out clean, the cake is ready.
Finishing
Let the cake cool and sprinkle with a thin layer of powdered sugar. For an extra fresh touch, you can sprinkle a little lemon zest through it.
Few things compare to the aroma of a freshly baked cake slowly filling the kitchen. Especially when that cake is not only light and fluffy but also packed with juicy fruit and has a fresh twist thanks to yogurt. This strawberry yogurt cake is a perfect example of that: simple to make, yet surprisingly rich in flavor. It is the kind of recipe that always works, even if you are not an experienced baker.
What makes this cake extra special is the combination of sweet and fresh. The strawberries provide a soft, slightly sweet bite, while the yogurt makes the whole thing deliciously creamy and smooth. Ideal with coffee, as a snack, or as a light dessert after a meal. Moreover, you can add an endless amount of fruit, making this recipe suitable for use all year round.
The base of this cake begins with whisking the egg yolks with sugar and vanilla sugar until light and fluffy. This is an important step, because the airier your mixture becomes, the softer your cake will be. Next, add the oil and yogurt, which provide the characteristic moistness. Then, mix in the sifted flour and baking powder. Doing this slowly prevents lumps and keeps the batter nice and smooth.
An important secret lies in beating the egg whites separately. By gently folding this into the batter, the cake acquires an extra airy texture. This really makes the difference between an ordinary cake and a deliciously soft, almost cloud-like version. Next, add your piece of fruit. Strawberries are classic, but other fruits work perfectly too.
The batter is ready; pour it into a greased baking tin and bake the cake in a preheated oven at 180 degrees. After about 30 minutes, you will have a golden brown, delicious-smelling cake. Let it cool completely before slicing so that it remains firm and does not fall apart.
Serving suggestions
This cake is delicious on its own, but you can give it just that little extra something. Serve a slice with a dollop of whipped cream or a scoop of vanilla ice cream for a mixed dessert. Also tasty: drizzling a little honey or maple syrup over it. For a fresh touch, you can add some lemon zest or extra fresh fruit. The flavor also comes into its own perfectly with a cup of coffee or tea.
Variations
The nice thing about this recipe is that you can vary it endlessly. No strawberries at home? Then use raspberries, blueberries, cherries, or peaches. For an autumn version, you can add apple and a pinch of cinnamon. Prefer something a bit more luxurious? Mix some white chocolate chips into the batter. You can also replace the yogurt with vanilla yogurt or even Greek yogurt for an even creamier texture. This way, you make a slightly different cake every time.
Storage tips:
Did you finish some cake? No problem. Store the cake properly in the refrigerator, and it will stay nice and fresh and moist for up to 3 to 4 days. Let it even come to rest in a spacious place before serving, as the flavor is at its best then. You can also freeze the cake: cut it into slices, wrap them individually, and freeze them. That way, you always have a tasty piece of cake on hand.
In short: this strawberry yogurt cake is a simple, versatile, and above all delicious recipe that you will want to make again and again. Perfect for any time you are craving something sweet, without having to spend hours in the kitchen.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
