Berry Cake with Coconut Yogurt Cream
Berry cake with coconut yogurt cream is a recipe featuring fresh ingredients from the berry cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 pinch salt
- 40 g Butter
- 120 g flour
- 1 tbsp Cornstarch
- 1 tsp Baking powder
- 3 eggs
- 650 g mixed berries (e.g., blueberries, blackberries, raspberries, strawberries, currants)
- 6 sheets white gelatin
- 300 g plain yogurt
- 120 g sweetened coconut cream (canned)
- 2 tbsp lemon juice
- 60 g sugar
- 200 ml whipping cream
- 2 tbsp powdered sugar (for dusting)
Instructions
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1.
Pour 200 ml water into a pot and prepare all remaining ingredients.
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2.
Bring the water to a brief boil with salt and butter. Then pour in the flour mixed with cornstarch and baking powder, stirring constantly. Cook the batter over medium heat until it forms a large ball; continue stirring and turning until a white film appears on the bottom of the pot. Transfer the dough to a bowl, let it cool for about 5 minutes, then beat in the eggs one at a time using an electric hand mixer with dough hooks.
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3.
Preheat the oven to 200 °C (Oven + fan).
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4.
Using a springform pan base, draw a circle on a sheet of parchment paper. Line the circle lightly with shortcrust pastry, fill a piping bag fitted with a large star tip with the remaining batter and pipe about 2 cm thick onto the circle. Bake in the preheated oven for approximately 35 minutes.
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5.
Meanwhile wash, clean, deseed the berries and cut the strawberries into small pieces.
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6.
Soak the gelatin in cold water. Whisk together yogurt, coconut cream, lemon juice, and sugar. Gently melt the gelatin in a pot over low heat, stir in two tablespoons of the yogurt mixture, then fold it into the remaining cream. Beat the whipping cream until stiff peaks form and fold it into the mixture.
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7.
Remove the ring from the oven, let it cool, and cut it horizontally once.
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8.
Fill a piping bag with a star tip with the cream and pipe decorative patterns onto the base. Place the upper ring on top and refrigerate for 3 hours. Then arrange the berries in the center of the cream and dust the ring with powdered sugar before serving.
