Happy mother´s day!! This yoghurt layered berry cake is one of my all-time favorites! It tastes light, moist and fruity as it melts in your mouth. Baking this cake for me has already become a tradition, mostly for family´s and friend´s birthday´s but also for any other occasion. This cake is very variable depending on which size you make them. Once in a while I use a muffin pan and make two dozen muffin sized mini cakes´which are perfect for any occasion in summer. This cake consists of an oil cake dough as a basement and is layered with a very light and lemony rum tasting yoghurt cream. I always use seasonal fruit for the topping and whether there ares strawberries, peaches or raspberries on top, it´s always a delight. In wintertime I usually use peaches and berries in summer time. Although strawberries and raspberries for the cake´s topping win and doubtless are the best!
Oil-cake dough
- 1/8l water
- 1/8l vegetable oil
- 4 eggs
- 200g sugar
- 250g flour
- 1 tsp. baking powder
- 1 tbs. vanilla sugar
Seperate eggs. Beat egg whites until stiff in one bowl. Mix together sugar and egg yolks in another bowl. Add vegetable oil and water after eachother. Gently fold in eggwhites and flour. Pour into greased cake tin and bake until golden brown for about 45 minutes (oven temperature 175°C).
Filling
- 500g yoghurt
- 1/4l heavy cream
- 150g icing sugar
- juice from 2 lemons
- 5 leaves of gelatine
- 2 tbs. rum
- 1tbs. vanilla sugar
- fruit as you prefer
Combine yoghurt, rhum, vanilla sugar and icing sugar. Soak gelatine in water and heat over medium temperature in lemon juice until melted. Add melted gelatin mixture to yoghurt. Whip up the cream using an electric mixer until stiff and fold into yoghurt mixture.
Half the baked cake dough and lay the lower half into a cake ring. Spread the cream on top and cover with the other half. Garnish the top with fruit.
xx Nadja
