Yogurt Cake with Mixed Fruits
- For the cake
- 75 grams
2 to 3 tablespoons hot Water
- 80 grams
- 50 grams
- 1 teaspoon
- 1 teaspoon
For the cake, separate the eggs. Beat the egg whites until stiff peaks form, gradually adding half of the sugar. Beat egg yolks with the remaining sugar and water until foamy. Fold in the egg whites. Mix flour, cornstarch and baking powder, sift over batter and fold in. Line the bottom of a 26 cm (approximately 10-inch) diameter springform pan with parchment paper. Pour in 2/3 of the batter and smooth the top. Stir the cocoa powder into the remaining batter. Pour into a small baking pan or 16 cm (approximately 6-inch) diameter springform pan lined with parchment paper. Bake both cakes in preheated 180°C (approximately 350°F) oven. Bake the dark cake for 12 to 15 minutes. Bake the light cake for about 20 minutes. Cool in the pans for 10 minutes. Remove cakes from the pan, invert onto a wire rack, remove the parchment paper and cool the cakes.
For the filling, soak the gelatin in cold water for 5 minutes according to instructions. Heat orange mango juice. Add gelatin and stir to dissolve. Refrigerate. When the juice starts to gel, stir in yogurt and vanilla sugar. Refrigerate until the mixture starts to gel. Beat the cream until stiff and fold in.
Place the light cake on a cake plate with a cake ring around it. Cut dark cake into pieces. Spread half of the yogurt cream on the light cake. Place the dark cake pieces on top and cover with the remaining yogurt cream. Refrigerate for 2 to 3 hours.
Dice the fruit as needed. Prepare glaze powder with grape juice and sugar as directed. Spread half of the yogurt layer. Top with fruits and the remaining glaze. Refrigerate until the glaze is firm. Remove the cake ring. Garnish with red currants.