Yogurt and Blackberry Cream Cake by @cakeofgina_

1h12

10 servings

🌾

230 g

Flour 00

🫙

1 tsp

Baking powder

🫙

0.5 tsp

Bicarbonate of soda

🍬

180 g

Granulated sugar

🥛

85 ml

Milk

🥣

90 g

Yogurt

🍋

1 tbsp

Lemon juice

🥚

2

Eggs

🫗

70 ml

Seed oil

🍋

1

Lemon zest

🧂

Salt

🫐

Blackberries

🧈

Butter

🌾

Flour

🧀

250 g

Mascarpone

🥣

150 g

Greek yogurt

🥛

200 ml

Fresh cream

🍬

100 g

Powdered sugar

  1. Mix

    Prepare the buttermilk by mixing the yogurt, milk and lemon juice, then let it rest for 10 minutes.

  2. Sift

    Sift the flour, baking powder and bicarbonate of soda, then add the granulated sugar and salt.

  3. Mix

    Mix the buttermilk with the eggs, oil and lemon zest, then add it to the dry ingredients.

  4. Pour

    Pour the batter into a buttered and floured 16 cm diameter tin.

  5. Bake

    Bake at 170° for 40-45 minutes, checking with a skewer before removing from the tin.

  6. Cool

    Remove the cake from the tin, let it cool, then cut it horizontally to obtain three discs.

  7. Whip

    Prepare the yogurt cream by whipping all the cold cream ingredients together for about 5 minutes until creamy, without overmixing to avoid the cream splitting.

  8. Decorate

    Using a piping bag, decorate the layers, adding fresh blackberries in the center, and garnish the top of the cake with the same fruit.

Yogurt and Blackberry Cream Cake by @cakeofgina_

1h12

10 servings

🌾

230 g

Flour 00

🫙

1 tsp

Baking powder

🫙

0.5 tsp

Bicarbonate of soda

🍬

180 g

Granulated sugar

🥛

85 ml

Milk

🥣

90 g

Yogurt

🍋

1 tbsp

Lemon juice

🥚

2

Eggs

🫗

70 ml

Seed oil

🍋

1

Lemon zest

🧂

Salt

🫐

Blackberries

🧈

Butter

🌾

Flour

🧀

250 g

Mascarpone

🥣

150 g

Greek yogurt

🥛

200 ml

Fresh cream

🍬

100 g

Powdered sugar

Preparation Steps

  1. Step 1/8

    Prepare the buttermilk by mixing the yogurt, milk and lemon juice, then let it rest for 10 minutes.

    🥣Yogurt
    🥛Milk
    🍋Lemon juice
    🥣Mixing bowl

  2. Step 2/8

    Sift the flour, baking powder and bicarbonate of soda, then add the granulated sugar and salt.

    🌾Flour 00
    🫙Baking powder
    🫙Bicarbonate of soda
    🍬Granulated sugar
    🧂Salt
    🧺Sifter
    🥣Mixing bowl

  3. Step 3/8

    Mix the buttermilk with the eggs, oil and lemon zest, then add it to the dry ingredients.

    🥚Eggs
    🫗Seed oil
    🍋Lemon zest
    🥄Whisk
    🥣Mixing bowl

  4. Step 4/8

    Pour the batter into a buttered and floured 16 cm diameter tin.

    🧈Butter
    🌾Flour
    🍰Cake tin

  5. Step 5/8

    Bake at 170° for 40-45 minutes, checking with a skewer before removing from the tin.

    🍰Cake tin
    🍢Skewer

  6. Step 6/8

    Remove the cake from the tin, let it cool, then cut it horizontally to obtain three discs.

    🥖Bread knife

  7. Step 7/8

    Prepare the yogurt cream by whipping all the cold cream ingredients together for about 5 minutes until creamy, without overmixing to avoid the cream splitting.

    🧀Mascarpone
    🥣Greek yogurt
    🥛Fresh cream
    🍬Powdered sugar
    🥣Mixing bowl

  8. Step 8/8

    Using a piping bag, decorate the layers, adding fresh blackberries in the center, and garnish the top of the cake with the same fruit.

    🫐Blackberries
    🫙Piping bag

Composition

Ingredients

Types

Grains, Leavening agent, Sugar, Dairy, Fruit, Eggs, Oil, Spices

Ingredients

Flour 00, Baking powder, Bicarbonate of soda, Granulated sugar, Milk, Yogurt, Lemon juice, Eggs, Seed oil, Lemon zest, Salt, Blackberries, Butter, Flour, Mascarpone, Greek yogurt, Fresh cream, Powdered sugar

Notes

Eggs (medium), Blackberries (for filling and decoration, no amount given), Butter (for greasing the tin), Mascarpone (for the cream), Fresh cream (for the cream)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

Pescatarian, Nut-Free, Vegetarian

Calories

330 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 34g, Fat: 19g, Fiber: 1g, Sugars: 24g

Nutritional Information

Minerals

Calcium: 90mg, Sodium: 130mg, Potassium: 110mg, Phosphorus: 95mg

Vitamins

Vitamin A: 180mcg, Vitamin C: 4mg, Vitamin B12: 0.3mcg, Riboflavin (B2): 0.15mg

Preparation

Time Information

Preparation

30 minutes

Cooking

42 minutes

Overall

1 hour 12 minutes

Difficulty

Level

Hard (3/4)

Steps

8 steps

Equipments

Utensils

Sifter, Mixing bowl, Whisk, Cake tin, Skewer, Bread knife, Piping bag

Appliances

Oven, Mixer

Type

Type

Type Of Dish

Cake, Layer Cake, Dessert

Occasions

World Cake Day, Birthday, Celebration

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Moist, Creamy, Soft, Fluffy

Flavors

Sweet, Citrusy, Creamy, Tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

storage : 2-3 days (refrigerated,in an airtight container or cake dome,due to fresh cream and dairy-based filling), freezing : not recommended (fresh cream and whipped mascarpone filling do not freeze well and may separate upon thawing)