Sponge Cake with Yogurt Cream

The famous Angel Cake with fruit yogurt cream. The cake called “Food of the Angels” or “Angel Cake” because of its snow-white color and very light taste. Choose the cream with a moist base like sour cream, custard cream, whipped cream, cream with mascarpone, lemon or fruit curd.
Choose yogurt with a pronounced flavor like vanilla, pineapple, apricot. If you want to use natural yogurt, add a little more sugar to the cream.


ANGEL CAKE WITH YOGURT CREAM

Ingredients (6-8 servings) (18 cm form)

FOR SPONGE CAKE

  • 5 Medium Eggs (whites only)
  • 150 g Sugar
  • 100 g Flour
  • 1 tsp Baking Powder
  • A pinch of Salt

Yogurt CREAM

  • 5 Yolks
  • 500 ml Yogurt
  • 150 g Sugar
  • 170 g Butter
  • Vanilla Sugar

GLAZE

  • 80 g White Chocolate
  • 100 ml Sour Cream

INSTRUCTIONS

Sponge Cake

Sift flour twice in a wide bowl. Add 50 g of sugar, 1/2 packet of vanilla sugar and 1 teaspoon of baking powder. Stir the dry ingredients with a spoon.

Separate the yolks from the whites very carefully, set the yolks aside.

Beat the whites with a pinch of salt, gradually add the remaining sugar. Beat until stable peaks. Add the flour and sugar mixture in 3 servings, gently stirring with a spatula from the bottom up.

Line the bottom of a detachable form with a diameter of 18 cm with baking paper. Pour the dough into the form, flatten. Bake in a preheated oven at 160C for about 40-50 minutes. Leave in the oven with the door ajar for 10 minutes, remove the form, leave to cool completely on the wire rack. Cut the cake into 3 layers.

Yogurt cream

Put sugar and the remaining 1/2 sachets of vanilla sugar in the yolks. Grind the yolks with sugar and put the bowl in a water bath. When the sugar has dissolved, add yogurt to the cream. Cook the cream, constantly stirring with a spatula, about 30-40 minutes. The cream is ready when the spatula leaves a line on the bottom of the bowl for 1-2 seconds. Remove from heat, cover tightly with cling film. Leave to cool to room temperature.

Leave the butter to warm to room temperature. Beat with a mixer until fluffy, add cream from yogurt, stir well.

Glaze

Heat the sour cream over low heat, add the chocolate, broken into pieces. Melt the chocolate, constantly stirring the glaze. Cook for 3-5 minutes until the glaze is smooth. Remove from heat, leave to cool slightly.

Assembling the cake

Put the first cake layer in the assembly ring lined with acetate film. Put half the cream, smooth. Cover with a second cake layer, put the remaining cream, smooth. Put the third cake. Pour the glaze onto the cake.

Leave the cake in the refrigerator for at least 6 hours. Remove the form and acetate film. Garnish with fruits.

ANGEL CAKE WITH YOGURT CREAM
    The famous Angel Cake with fruit yogurt cream. The cake called “Food of the Angels” or “Angel Cake" because of its snow-white color and very light taste. Choose the cream with a moist base like sour cream, custard cream, whipped cream, cream with mascarpone, lemon or fruit curd.

    Sponge Cake with Yogurt Cream

    Servings: 8

Ingredients

    FOR SPONGE CAKE
  • 5 Medium Eggs (whites only)
  • 150 g Sugar
  • 100 g Flour
  • 1 tsp Baking Powder
  • A pinch of Salt
  • YOGURT CREAM
  • 5 Yolks
  • 500 ml Yogurt
  • 150 g Sugar
  • 170 g Butter
  • Vanilla Sugar
  • GLAZE
  • 80 g White Chocolate
  • 100 ml Sour Cream

Instructions

  1. Sift flour twice. Add 50 g of sugar, 1/2 packet of vanilla sugar and 1 teaspoon of baking powder. Stir the dry ingredients with a spoon. Separate the yolks from the whites. Beat the whites with a pinch of salt, add the remaining sugar. Beat until stable peaks. Add the flour and sugar mixture in 3 servings, stirring with a spatula from the bottom up. Line the bottom of a detachable form with a diameter of 18 cm with baking paper. Pour the dough into the form, flatten. Bake in a preheated oven at 160C for about 40-50 minutes. Leave leave to cool completely. Cut the cake into 3 layers.
  2. Put sugar and 1/2 sachets of vanilla sugar in the yolks. Grind the yolks with sugar and put the bowl in a water bath. When the sugar has dissolved, add yogurt. Cook the cream, constantly stirring with a spatula, about 30-40 minutes. Remove from heat, cover tightly with cling film. Leave to cool to room temperature. Leave the butter to warm to room temperature. Beat with a mixer until fluffy, add cream from yogurt, stir well.
  3. Heat the sour cream over low heat, add the chocolate, broken into pieces. Melt the chocolate, constantly stirring the glaze. Cook for 3-5 minutes until the glaze is smooth. Remove from heat, leave to cool slightly.
  4. Put the first cake layer in the assembly ring lined with acetate film. Put half the cream, smooth. Cover with a second cake layer, put the remaining cream, smooth. Put the third cake. Pour the glaze onto the cake. Leave the cake in the refrigerator for at least 6 hours. Remove the form and acetate film. Garnish with fruits.
    angel cake, yogurt cake