Strawberry Yogurt Cake

I woke up today to a rainy morning and clouds, but a few hours later all that turned to a beautiful, sunny day. Seeing the sun and first spring flowers blooming out there I was so inspired to bake something light and springy. This Strawberry Yogurt Cake came right to my mind. These kind of yogurt and cream based cakes are often made in Germany. If any cake can be called light, then this is it (despite the cream 🙂 ). There is no butter and I excluded egg yolks! There is plenty of yogurt which makes it very refreshing and then strawberries to make the whole experience complete. It’s almost as if a smoothie was transformed into a cake. I LOVE IT, I hope you will too!

Strawberry Yogurt Cake                Printable recipe

For the cake:

  • 3 egg whites (large eggs)
  • A smidgen of salt
  • 4 tbsp sugar
  • 4 tbsp flour
  • ¼ tsp baking powder

Spring form cake  pan 9 in (23 cm) in diameter; Parchment paper round (same diameter as the pan)

For the filling:

  • 1 ¼ cup (300 ml) heavy cream
  • ¼ cup (50 g)sugar
  • 1 vanilla sugar (or 1 tsp vanilla extract)
  • 2 cups (500 ml) plain yogurt (2%)
  • ½ cup (100 g) sugar
  • ½ tsp lemon zest
  • 1 lb (450 g) fresh strawberries + 4-5 for decoration
  •  2 envelopes of plain gelatin
  • 4 tbsp water

Cake preparation:

  1. Add smidgen of salt into egg whites and beat them until fluffy, add sugar and beat few minutes more. Combine flour and baking powder, fold into egg white mixture by hand.
  2. Preheat oven to 365 F (185 C). Line the spring form with parchment paper and pour the cake batter in. Bake for about 10-15 minutes or until tooth pick inserted in the cake comes out clean. Cool completely. Remove the parchment paper from the bottom of the cake and return the cake to the form.

Cake filling:

  1. For the filling whip the cream until dense, add sugar and whip for one more minute. Cover and refrigerate.
  2. In another bowl add yogurt, lemon zest and sugar and mix by hand until smooth. Set aside.
  3. Put 4 tbsp cold water in a small cooking pot, empty contents of 2 gelatin envelops into it, mix it so there is no crumbs. Set aside for about 5 minutes.
  4. Wash strawberries, remove stems, put into blender and blend until liquid. Add strawberries into yogurt mixture.
  5. Place the cooking pot with gelatin on the stove and lightly heat it, only until dissolved, do not let it boil! Add to it about ½ cup yogurt mixture and mix well. Now pour the gelatin mixture into remaining yogurt mixture, add whipped cream and again mix by hand until it all blends and looks like a strawberry smoothie.
  6. Pour the filling into the spring form and on the top of the cake. Filling will be liquid and that is ok.
  7. Refrigerate for 3 hours minimum or best over night. After that filling will become dense (like jello).
  8. Remove spring form ring, decorate the cake with whipped cream and strawberries.

BON APPETIT!

“Here is the deepest secret nobody knows…”

For Valentines to all of You:

My all time favorite love poem and some heart shaped mini chocolate cakes!

i carry your heart with me by E. E. Cummings

i carry your heart with me (i carry it in
my heart) i am never without it (anywhere
i go you go, my dear; and whatever is done
by only me is your doing, my darling)
i fear
no fate (for you are my fate, my sweet) i want
no world (for beautiful you are my world, my true)
and it’s you are whatever a moon has always meant
and whatever a sun will always sing is you

here is the deepest secret nobody knows
(here is the root of the root and the bud of the bud
and the sky of the sky of a tree called life; which grows
higher than the soul can hope or mind can hide)
and this is the wonder that’s keeping the stars apart

i carry your heart (i carry it in my heart)

Valentine’s  Heart Mini Cakes

~ Orange flavored cakes dipped in chocolate ~

Printable recipe

For the cake:

  • 8.8 oz (250 g) softened butter
  • 1 cup (200 g) sugar
  • 1 pack Vanilla sugar (or 1 tsp vanilla extract)
  • 6 eggs
  • 4 tbsp sour cream
  • 1 organic orange (zest and juice)
  • 3 ¼ cup (400 g) flour
  • 3 tsp baking powder

For the chocolate dip:

  • 7 oz (200 g) semi-sweet chocolate
  • 5.5 tbsp (80 g) butter
  • ¼ cup (50 ml) milk

For the white chocolate dip:

  • 7 oz (200 g) white chocolate
  • 5.5 tbsp (80 g) butter
  • ¼ cup (50 ml) milk
  • Various kinds of Valentines sprinkles

Also needed:

  • 12 x 17 in (32 x 44 cm) baking sheet
  • Cooling wire rack
  1. For the cake, mix softened butter and sugar until foamy, add eggs one by one, mixing about 1 minute after each addition.
  2. Add sour cream, orange zest and juice, mix for another minute or two.
  3. Combine flour and baking powder. Fold into butter mixture by hand.
  4. Line baking sheet with parchment paper, pour the batter and evenly spread in the pan.
  5. Bake at 375 F (190 C ) until light gold color. Cool completely.
  6. Use a large heart shaped cookie cutter (about 2.5 – 3 in ) and cut out individual cakes. I had about 28 of them.
  7. For the dip, break the chocolate into small pieces, put it into a stainless steel bowl, add butter. Place the bowl over a dish with boiling water, let it all melt, mix until smooth, at the end add milk.
  8. Dip each heart cake into the melted chocolate, put sprinkles on and place on the wire rack to cool down. Keep in the fridge and remove at least 30 minutes before serving.

HAPPY VALENTINE’S DAY!

Chocolate Almond Cake

The recipe for this fine cake I have had since 1990. It is really hard to believe that 21 years have passed by. So many things have happened in my life and made it totally different from what I would ever expect. To make a long story short – a college student from Bosnia ended up in Germany because of the war, got married, had children, immigrated to the United States to start a better life for her family, and is now sharing with you a recipe for this delicious Chocolate Almond Cake. 🙂

Ingredients:

  • 2 1/5 stick (250 g) unsalted butter (room temperature)
  • 1 1/4 cup (250 g) sugar
  • 1 tsp vanilla extract (or 1 pack vanilla sugar)
  • 6 eggs
  • 2 cups (250 g) flour
  • 2 tsp baking powder
  • 9 oz (250 g) semi-sweet chocolate (shredded)
  • 1 1/2 cups (150 g) blanched, ground almonds
Frosting:
  • 3 tbsp apricot jam (strained)
  • 5 oz (150 g) semi-sweet chocolate
  • 2 tsp cooking oil
1. In a stand mixer, mix butter for about 30 seconds, add sugar little by little and vanilla, mix until smooth.
2. Add an egg one by one, mixing 30 sec. after every addition.
3. Combine flour and baking powder, mix well. Fold into egg-butter mixture by hand. Add shredded chocolate and almonds and mix well.
4. Line a 9 in (24 cm) round cake pan with parchment paper. Evenly spread the batter into the pan. Bake at 375 F (180 C) for about an hour or until soft center of the cake disappears.
For the frosting, heat apricot jam for about 45 sec. and strain it through a fine mesh, to become smooth and without any apricot pieces. Brush it over warm cake.
Let the cake cool down. Melt the chocolate in a hot water bath, add cooking oil and mix it until smooth and glossy. Pour over the cake. Let it stand at room temperature for 15 minutes. Reserve some chocolate for the decoration.
For the leaf decoration, get some rose leaves (plastic leaves are fine too). Brush them with chocolate once, let them rest for a few minutes and then brush them a second time. Place them in the freezer for about 15 minutes. Gently peel of each rose leaf and you should have a beautiful chocolate leaf decorations.
Bon Appetite!

Grandma’s Plum Cake

My favorite kind of plums are Damson plums. They are very common in Bosnia, where I grew up. Their smell and taste remind me of my childhood and my grandparents.

I was so happy to find them on my Saturday’s visit to our local Farmer’s Market. I decided to make this cake by my grandma’s recipe. Her plum cake is delicious, rich and aromatic, and the whole house was enveloped in its heavenly smell.

 

Ingredients:

  • 2.2 lbs (1 kg) Damson plums (washed, pitted and quartered)
  • 1 pack of vanilla sugar (or 1 tsp vanilla extract)
  • 4 tbsp sugar
  • 1 tbsp cinnamon
  • 5 eggs (divided)
  • 1 cup (200 g) sugar
  • 1 pack of vanilla sugar (or 1 tsp vanilla extract)
  • 6 tbsp (85 g) unsalted butter (melted)
  • 1 small lemon (zest and juice)
  • 2 cups (250 g) all-purpose flour
  • 1 tbsp baking powder
  • 1 cup (75 g) walnuts (coarsely chopped)
  • 1 tbsp confectioners sugar (for sprinkling the cake)
Also needed:
  • Parchment paper
  • 9 X 13 inch (23 X 33 cm) rectangular baking pan
1. Wash the plums, dry them, remove pits and quarter them. Mix sugar, vanilla sugar (or extract), cinnamon and sprinkle over plums. Mix well and set aside.
2. For the batter beat egg whites with just a pinch of salt, until shiny and firm. Set aside.
3. Mix egg yolks, sugar and vanilla sugar at a fast rate and until pale yellow, add melted butter and continue mixing for another minute.
4. Fold in (by hand) lemon juice and zest. Also gently fold in flour and at the end egg whites just until combined (Batter needs to look fluffy).
5. Now add the plums into batter and mix them in well (by hand).
6. Pour the batter into 9 X 13 in rectangular baking pan, lined with parchment paper. Sprinkle with chopped walnuts.
7. Bake at 395 F (200 C) about 30 minutes. Cool down completely, sprinkle with confectioners sugar.
BON APPETIT!!! 🙂
Damson Plums – fresh from the Farmer’s Market
Batter
In the pan and sprinkled with walnuts
Voila!