Yogurt Currant Cake
A fresh and fruity yogurt currant cake from the berry cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g whole wheat butter cookies
- 75 g softened butter
- butter (for the pan)
- 800 g yogurt
- 1 packet vanilla sugar
- 1 tbsp Lemon Juice
- 3 heaping tsp agar-agar
- 375 ml currant juice
- 100 g cane sugar
- 200 g whipping cream
- 500 g currants
- 1 tbsp chopped pistachios
Instructions
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1.
Crush cookies with a rolling pin, mix in butter, press into the bottom of a parchment-lined springform pan and chill for 30 minutes. Whisk yogurt with vanilla sugar and lemon juice until creamy. Dissolve 2 heaping teaspoons agar-agar in 125 ml currant juice in a small pot, bring to a boil, simmer for about 2 minutes while stirring, then remove from heat and stir in 75 g cane sugar. Mix 4 tablespoons of the yogurt cream with the agar-agar mixture, then fold this into the remaining yogurt cream.
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2.
Beat cream until stiff peaks form and fold into the leftover yogurt cream.
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3.
Wash, clean, and trim currants (reserve some whole clusters for garnish). Remove stems from the rest and add to the batter.
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4.
Pour the yogurt currant mixture into the springform pan and refrigerate for about 3 hours.
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5.
Whisk 250 ml currant juice with remaining agar-agar, bring to a boil, simmer for about 2 minutes while stirring, fold in remaining sugar, let cool slightly, then coat whole currant clusters. Decorate the cake with these coated clusters and sprinkle pistachios on top. (Use leftover jelly elsewhere.)