Fresh & Sweet Strawberry Yogurt Cream Cake
How to Make a Strawberry Yogurt Cream Cake
I’m sharing the recipe for the Strawberry Yogurt Cream Cake I made for my dad’s birthday recently. Unlike a regular cream cake, this version incorporates yogurt for an extra touch of tanginess and a refined flavor. The cake sponge recipe was inspired by Noelblanc’s cake class, and the yogurt cream is based on Joconde’s recipe. The yogurt cream itself is refreshingly light and delicious, pairing wonderfully with sweet strawberries. Let’s create this delightful Strawberry Yogurt Cream Cake! This recipe, while seemingly intricate, is perfectly achievable at home with step-by-step guidance, making it ideal for beginners to create a stunning cake.
Basic Ingredients
-
Genoise (Cake Sponge)
- 165g Eggs (approx. 3-4 large eggs)
- 123g Granulated sugar
- 116g Cake flour
- 26g Unsalted butter
- 45g Milk
Yogurt Cream
- 500g Cold heavy cream (minimum 35% milk fat recommended)
- 80g Unsweetened plain yogurt
- 42g Yogurt powder (optional, for enhanced flavor)
- 40g Granulated sugar (or adjust to taste)
Syrup
- 60g Boiling water
- 30g Granulated sugar
Garnish
- Fresh strawberries, as needed
- 165g Eggs (approx. 3-4 large eggs)
- 123g Granulated sugar
- 116g Cake flour
- 26g Unsalted butter
- 45g Milk
Yogurt Cream
- 500g Cold heavy cream (minimum 35% milk fat recommended)
- 80g Unsweetened plain yogurt
- 42g Yogurt powder (optional, for enhanced flavor)
- 40g Granulated sugar (or adjust to taste)
Syrup
- 60g Boiling water
- 30g Granulated sugar
Garnish
- Fresh strawberries, as needed
- 60g Boiling water
- 30g Granulated sugar
Garnish
- Fresh strawberries, as needed
Cooking Instructions
Step 1
First, let’s prepare the Genoise, the foundation of our cake. It’s best to make this the day before you plan to frost the cake, as it allows the sponge to stabilize, making it easier to handle. In a bowl, gently whisk the eggs until smooth, then add all the sugar and mix well.
Step 2
Now, we’ll warm the egg mixture. Place a small saucepan with a little water over low heat and set the bowl of egg mixture over it to create a double boiler. While whisking, gradually raise the egg mixture’s temperature to 35-40°C (95-104°F). You should feel a pleasant warmth when you dip your finger in. This step helps the eggs emulsify and the sugar dissolve completely, leading to a tender cake texture.
Step 3
Once the egg mixture is warm, switch to a hand mixer on medium speed (speed 2). Whisk until the mixture becomes pale and thick. You’ll notice trails left by the mixer beaters, and the batter will start to mound slightly when drizzled. Continue whisking until it reaches the ‘ribbon stage’ – when the batter falls from the beaters, it should form a ribbon that stays on the surface for about 3 seconds before dissolving. Finally, switch the mixer to low speed (speed 1) and mix for another 2-3 minutes to break down any large air bubbles, resulting in a smooth, voluminous batter.
Step 4
Sift the cake flour directly into the batter. Using a spatula, gently fold the flour into the batter using large, sweeping motions, starting from the bottom of the bowl. Mix just until no dry flour streaks remain. Be careful not to overmix, as this can toughen the cake.
Step 5
In a small microwave-safe bowl, combine the butter and milk. Microwave for about 30 seconds to 1 minute until the butter is melted and the mixture is warm. Aim for a temperature of around 40-50°C (104-122°F), ensuring it’s not too hot. Take a small portion of the cake batter and whisk it into the warm milk-butter mixture until well combined. Then, gently pour this mixture back into the main batter and fold it in carefully with large strokes, being mindful not to deflate the batter.
Step 6
Pour the finished batter into your prepared cake pan. Line the bottom with parchment paper. If your pan isn’t very tall, it’s helpful to extend the parchment paper slightly above the rim to prevent the cake from overflowing as it rises.
Step 7
Bake in a preheated oven at 170°C (340°F) for approximately 40 minutes. Avoid opening the oven door frequently during baking. The cake is done when the top springs back lightly when touched, or when a skewer inserted into the center comes out clean. I used a standard 7-inch (18cm) round cake pan. If your pan is shallow, consider using higher parchment paper lining or a taller cake pan.
Step 8
As soon as you remove the cake from the oven, give the pan a firm tap on the counter. This helps release any large air pockets and prevents shrinkage. Immediately invert the cake onto a wire rack, keeping the parchment paper attached, and let it cool completely. While still slightly warm (before it’s completely cold), place the cake in an airtight container or plastic bag. This traps moisture, ensuring a wonderfully moist sponge.
Step 9
Now, prepare the strawberries for the cake filling. Wash them thoroughly, remove the stems, and slice them to about 0.5-1cm thickness. Slices that are too thin might lack texture, while slices that are too thick could cause the cake layers to shift. Aim for a consistent, moderate thickness.
Step 10
The syrup will keep the cake layers moist. In a small bowl, combine the boiling water and sugar. Stir until the sugar is completely dissolved. Once dissolved, let the syrup cool completely before use.
Step 11
Once the Genoise sponge is completely cool, use a long serrated knife to carefully slice it horizontally into 2 or 3 layers, each about 1.5cm thick. Work gently to avoid crumbling the cake.
Step 12
Time to make the yogurt cream! Pour the cold heavy cream into a chilled mixing bowl. Add the unsweetened yogurt, yogurt powder (if using), and sugar. Using a hand mixer, start whipping on medium speed. As the cream begins to thicken and hold soft peaks, increase the speed to high and whip until firm. The cream should be thick but still slightly spreadable (soft peaks). Reserve about 300g of this cream for the filling and use the rest for frosting. Whip the filling cream slightly stiffer, as it needs to hold the strawberries in place. Keep the frosting cream chilled in the refrigerator while you assemble.
Step 13
Brush the first cake layer with a thin layer of the cooled syrup. Then, spread a thin layer of the reserved filling yogurt cream evenly over the syrup. This cream acts as a base to hold the strawberries and prevents them from sliding.
Step 14
Arrange the sliced strawberries closely together over the filling cream. Overlapping the strawberries slightly will create a visually appealing and delicious filling.
Step 15
Spread another layer of the filling yogurt cream over the strawberries, covering them completely. This layering technique ensures the fruit stays contained and contributes to a stable cake structure. Repeat this process one more time to create a second layer of filling.
Step 16
Place the final cake layer on top and brush it with syrup. Then, apply a thin ‘crumb coat’ of the filling cream all over the cake. This initial layer traps any loose crumbs, ensuring a smooth finish for the final frosting. After the crumb coat, refrigerate the cake for about 10-15 minutes to allow the cream to set slightly.
Step 17
Remove the cake from the refrigerator. Whip the frosting cream to a smooth, spreadable consistency and apply it evenly over the entire cake for a clean final frosting. Fill a piping bag fitted with your desired tip (a round tip is recommended) with the remaining cream and pipe decorations onto the top of the cake. Finish by arranging fresh strawberries artistically. For the best texture and flavor, allow the finished cake to chill in the refrigerator for at least 4 hours to let the cream stabilize and the flavors meld. Enjoy your delicious and refreshing Strawberry Yogurt Cream Cake!
