Cherry Almond Yoghurt Cream Cake is another delicious recipe at Little Patisserie, ideal for those special occasions. Made with yoghurt cream on a moist almond sponge base, the top of the cake is decorated with a large layer of cherries, Amaretti cookies and roasted almond flakes. The cake is not too sweet and all the flavours complement each other perfectly.
This recipe has stuck with me for good – I highly recommend it!
Cherry Almond Yoghurt Cream Cake
Ingredients
Sponge cake:
- 3 eggs – yolks and whites separated
- 100g sugar
- 2 tsp vanilla extract
- 100g cake flour
- 1/2 tsp baking powder
- 50g ground almonds
Soaking mixture:
- 100ml of almond liqueur – amaretto
- 30ml of water
Filling:
- 450g frozen cherries + 100ml water
- 2 heaped tsp potato flour
- 3 tbsp sugar
- 500g plain yoghurt
- 500g double cream
- 2 tsp vanilla extract
- 7 tbsp icing sugar
- 20g gelatine + 180ml water
- 40g almond flakes
- Amaretti cookies to decorate
Method
Sponge cake:
- Preheat the oven to 160°C
- Beat the egg whites until stiff with soft peaks. While whisking with an electric whisk, gradually add sugar until the mixture becomes thick and shiny. Add vanilla extract.
- In another bowl, mix the flour with the baking powder and transfer into the egg mix. Add ground almonds and stir using a spatula. Take care not to overmix.
- Transfer the batter into a 23cm cake tin, lined with baking paper (around bottom only). Spread the mixture evenly and place the tin into the preheated oven. Bake for about 25 minutes. After removing from the oven, leave it to cool completely.
Filling:
- Put the cherries into a saucepan, then add 3 tbsp of icing sugar and 100ml of water. Place onto a medium heat and boil, stirring occasionally.
- Mix the potato flour with a little water and pour into the boiling cherries. Boil the jelly and then remove from the heat. Let it cool completely.
- Place the almond flakes into a dry frying pan and set onto a low heat, stirring frequently. Roast the almonds until they turn brown and start to give off a pleasant aroma. Take off the heat and put them on a plate, setting aside to cool.
- Pour 180 ml of cold water over the gelatine, mix and leave to swell for 15 minutes.
- Remove the cooled sponge cake from the cake tin and smooth out the top, then cut off the baked crust. Wash the cake tin and put the baking paper and sponge cake back into the tin (I also lined the edge of the cake tin with a foil rim, but skip this if you don’t have any). Mix the ingredients for the soaking mix and coat the sponge cake top.
- Whip the heavy cream with icing sugar to around ¾ thickness. Add vanilla extract and mix.
- Dissolve the swollen gelatine by placing it in the microwave for 5–10 seconds. Take it out and mix. If it still hasn’t dissolved, put it back into the microwave for 5 seconds (if you don’t have a microwave, you can dissolve gelatine in a small saucepan/pot on the stove, as in my previous recipes). Add 3 tbsp of yoghurt to the dissolved gelatine and mix. Add the mixed gelatine to the rest of the yoghurt and mix briefly with an electric mixer. Add half of the whipped cream and mix again, then add the remaining cream and mix again. I used a spatula to mix the ready-made cream. Transfer the cream onto the sponge cake in the baking tin, then smooth it over. Place the cherries on top. Decorate the cake with Amaretti cookies, then sprinkle with roasted almond flakes. Put the tin in the refrigerator overnight. Carefully remove the cooled sponge cake from the cake tin (if you haven’t used the rim foil, use a knife to separate the cake from the edges of the tin). Place onto a platter.
Happy baking! :)
