Hello! My name is Natalia and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to invite you to cook a delicious cake with berries.
The cake consists of a delicate, moderately sweet yoghurt cream and a light, refreshing berry layer.
A wonderful summer cake that is prepared without baking.
A step-by-step video recipe can be viewed in my video below.
Let's cook
- 160 grams of shortbread cookies should be crushed
The quickest option is to grind it in a blender. If you don't have a blender, you can put the cookies in a bag and roll them out with a rolling pin.
- pour 50 grams of melted butter into the crushed crumb. Mix everything thoroughly
- add 1 tbsp. a spoonful of milk. Stir until smooth
Next, look at your cookies, the crumb should be well pressed, and easily crumble back.
If the crumb does not hold its shape, then you can add another 1 tbsp. a spoonful of milk.
I am assembling a cake in a detachable form with a diameter of 19 cm.
I close the bottom of the form with parchment paper, cover the edges of the form with an acetate film.
- we shift all the crumb into a mold and level it
This will be our foundation. We put the base in the refrigerator.
Let's make yoghurt cream
- Pour 8 grams of gelatin with 50 grams (ml) of cold milk. Stir and leave to swell
- 10 grams or 2 tsp. tablespoons of vanilla sugar mixed with 60 grams of powdered sugar
- in a clean, dry, cold bowl, whisk 200 grams of chilled cream with a fat content of 30-35%. We begin to beat at the minimum speed of the mixer
- when the cream starts to foam, gradually add powdered sugar and vanilla sugar to it
- when the icing sugar dissolves, gradually increase the mixer speed to maximum and whip the cream until airy. Whisk the cream until soft peaks
- add 200 grams of thick natural yogurt to the whipped cream. Stir at medium speed of the mixer until smooth
Yogurt in this recipe can be replaced with sour cream.
- the swollen gelatin must be dissolved. To do this, heat it slightly in a microwave oven or in a water bath, and mix until smooth. Do not boil gelatin under any circumstances.
- add 1 tbsp to the dissolved gelatin. a spoonful of cream and mix until smooth
- 1 more tbsp. a spoonful of cream, also mix until smooth. We do this in order to equalize the temperature of gelatin and cream, so that the gelatin in the cream does not immediately grab.
- pour the gelatin into the creamy yoghurt mass and mix at medium speed of the mixer until homogeneous
- the cream is ready, pour it onto the base and evenly level it. We put the cake in the refrigerator for an hour to freeze the cream
While the cream hardens, dissolve the gelatin for the berry layer and prepare the berries.
- Pour 17 grams of gelatin with 110 grams (ml) of room temperature water, mix and leave to swell
Wash the berries and dry them with a paper towel.
- cut the strawberries into 2 or 4 parts, depending on how large your strawberries are
- cut the cherries in half and remove the pit
- Pour 70 grams of sugar into 260 grams (ml) of drinking water at room temperature and ¼ tsp. tablespoons of citric acid. Stir so that the sugar is completely dissolved
¼ h. tablespoons of citric acid can be replaced with 1 tbsp. a spoonful of lemon juice.
- the swollen gelatin must be dissolved. To do this, heat it slightly in a microwave oven or in a water bath, and mix until smooth. Do not boil gelatin under any circumstances.
- add 1 tbsp to the dissolved gelatin. a spoonful of water and mix until smooth
- 1 more tbsp. a spoonful of water, also mix until smooth. In total, I added 3 tbsp. a spoonful of water
We do this in order to equalize the temperature of the gelatin and water, so that the gelatin in the water does not immediately grab.
- constantly stirring water, pour gelatin into it. Stir gently until smooth. Do not stir quickly, otherwise you will beat a lot of bubbles
The jelly for the top layer is ready.
- pour a little jelly onto the frozen cream and distribute it evenly over the surface
- put the berries in one layer on the cream, in a varied order
- pour in the berries a little jelly
And so, alternating berries and jelly, we form a berry layer.
In this recipe, I use gelatin, which is diluted at the rate of 18 grams of gelatin per 1 liter of neutral liquid.
- pour the jelly berries and put the cake in the refrigerator until the top jelly layer solidifies completely, for about 5 hours. If you wish, you can put the cake in the refrigerator overnight.
- free the finished cake from the mold, put it on a plate and remove the acetate film
The cake is very tasty, I advise you to cook it.
If desired, berry platter can be shaped to your liking.
This jelly also keeps its shape well with raspberries and apricots.
Kiwi and pineapple cannot be added; with them, the cake must be cooked a little differently.
Ingredients designed for a cake with berries with a diameter of 19 cm, a height of 7 cm, weighing 1800 grams.
The foundation
- 160 grams of shortbread cookies
- 50 grams of butter
- 1 tbsp. spoon of milk
Cream
- 200 grams of cream, 30-35% fat
- 200 grams of thick natural yogurt
- 60 grams (3 tbsp. spoons without top) powdered sugar
- 10 grams (2 tsp. spoons) vanilla sugar
- 8 grams (2 full tsp. spoons) gelatin
- 50 grams (ml) milk (for gelatin)
Berry layer
- 330 grams of strawberries
- 120 grams of blueberries
- 200 grams of cherries (pitted)
- 260 grams (ml) water
- 70 grams (3.5 tbsp. tablespoons without top) sugar
- ¼ h. tablespoons of citric acid
- 17 grams (4 full + ¼ h. spoons) gelatin
- 110 grams (ml) water (for gelatin)