Strawberry Yogurt Cake
The mix of lean buttermilk, low-fat yogurt, and small amount of cream saves a lot of unnecessary calories and ensures a refreshing, light treat. Strawberries provide plenty of vitamin C for firm connective tissue, optimal wound healing, and a strong immune system.
Strawberries are best eaten at peak ripeness.
(Percentage of daily recommendation)
|Calorie||231 kcal||(11 %)|
|Protein||7 g||(7 %)|
|Fat||8 g||(7 %)|
|Carbohydrates||31 g||(21 %)|
|Sugar added||15 g||(60 %)|
|Roughage||1 g||(3 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||0.7 μg||(4 %)|
|Vitamin E||0.6 mg||(5 %)|
|Vitamin B₁||0 mg||(0 %)|
|Vitamin B₂||0.2 mg||(18 %)|
|Niacin||1.7 mg||(14 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||26 μg||(9 %)|
|Pantothenic acid||0.7 mg||(12 %)|
|Biotin||8.1 μg||(18 %)|
|Vitamin B₁₂||0.6 μg||(20 %)|
|Vitamin C||29 mg||(31 %)|
|Potassium||219 mg||(5 %)|
|Calcium||125 mg||(13 %)|
|Magnesium||20 mg||(7 %)|
|Iron||1 mg||(7 %)|
|Iodine||8 μg||(4 %)|
|Zinc||0.7 mg||(9 %)|
|Saturated fatty acids||4.4 g|
|Uric acid||14 mg|
Beat eggs, 6 tablespoons sugar, and 2 tablespoons hot water with a hand mixer for 5 minutes.
Mix flour, cornstarch and baking powder in a bowl and sift over the egg mixture. Gently fold in with a whisk.
Line an approximately 9 1/2-inch diameter springform pan with parchment paper. Pour in the batter and smooth.
Bake in a preheated oven at 400°F/convection 350°F for 10-15 minutes. Cook on a wire rack and release bottom of pan.
Rinse the strawberries carefully and drain well in a sieve. Set aside 8 beautiful berries for garnish. Cut the remaining berries into small cubes and place in a bowl.
In a bowl, soak gelatin in cold water.
Pour cream into a tall vessel and beat until stiff with the hand mixer. Refrigerate.
In a bowl, mix buttermilk, yogurt and remaining sugar until smooth. Heat gelatin in a small pot, stirring with a wooden spoon until dissolved.
Mix 1/3 of the yogurt mixture into the gelatin. Immediately stir in the remaining 2/3 yogurt mixture. Carefully fold in the strawberry cubes.
Reattach the sides of the springform pan. Spread the yogurt cream on top and refrigerate for 4-5 hours.
Rinse mint, shake dry and pluck leaves.
Carefully loosen the strawberry yogurt cake from sides of pan with a knife. Remove from pan and place on a plate. Garnish with remaining strawberries and mint leaves.