Yoghurt Cake
DESSERT
Contributed by Lilla Zöllei
Assistant Professor
Laboratory of Computational NeuroImaging
Ingredients
6 dL plain yoghurt (600mL)
8-15 tbls sugar (according to your taste)
2 tbls flavorless gelatin
2 dl whipped cream seasonal fruit
Easy and refreshing summer treat!
Method
1. Mix the yoghurt, sugar, and gelatin in a pot and slowly heat the mixture up while
constantly stirring. (Stirring is important, otherwise the gelatin will form a layer on the
bottom of the pot and the cake will not be sliceable.)
2. While it's cooling down, prepare the whipped cream (if it is not already whipped).
3. When the yogurt mixture cools down, gently mix it with the cream.
4. Put seasonal fruit pieces in a bowl, pour the yogurt-and-cream mixture on top of it. Keep it
in the fridge for approx. 3-4 hrs.
Summer Berries and Cream Cake
Ingredients
Vanilla Cake Mix
3 cups all-purpose flour
2 sticks unsalted butter, at room temperature (will need more for berries) The Homemade version is based on the
1 tablespoon baking powder
Simple recipe that reminds me of
1/2 teaspoon salt
1-1/4 cups sugar (will need more for preparing berries and whipped cream) summertime holiday gatherings! Both
4 large eggs
recipes are delicious and fun ... crowd
1 tablespoon vanilla extract
1-1/4 cups whole milk
pleasers! Enjoy!
Pint each: strawberries blueberries blackberries Heavy whipping cream
(or store bought, e.g. cool whip)
Method
Prepare cake ~ note: cake and berries need to be prepared in advance (overnight is best).
‘Homemade’ Summer Berries and Cream Cake:
1. Preheat oven to 350 degrees. Butter two 9-inch-round cake pans, or one sheet cake pan and dust the pans with flour, pour out excess.
2. Mix flour, baking powder and salt. In a separate bowl, mix 2 sticks of butter and the sugar on medium-high speed until light and fluffy
(~3minutes). Reset mixer speed to medium, beat in the eggs and vanilla. Mix in flour and milk until smooth. Bake until lightly golden (~30 to
35 minutes). Allow to cool for ~10 minutes then remove from pans onto baking racks and allow to cool.
3. While cake is baking, melt one stick of butter on low heat, add berries and allow to simmer. Slowly add one cup of sugar while stirring. Add
more butter and/or sugar to taste. Cook slowly until fruit is reduced (~15 minutes). Once cake is cooled, pierce and puncture on a plate – if you
are making a layer cake, use a large plate, puncture each cake, pour berries liberally over each and allow them to sit in the refrigerator
overnight.
4. Next day (or when firm), prepare whipped cream n a bowl, mix heaving whipping cream until fluffy, add in 1/4-1/2 cup granulated or
confectioner's sugar and a dash of vanilla (optional). Frost with whipped cream, garnish with fresh berries and serve!
Simple Recipe
Prepare boxed cake mix, pierce, prepare your favorite Jello, pour over cake, allow to gel overnight, top with cool whip.
Contributed by Mary Catanese
Postdoctoral Fellow
Jacob Hooker Lab
Servings 8
77