In: All Recipes recipes24 July 2009
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As I had promised, here you have the birthday cake I made a while ago for my mom. I used a Yogurt Pot Cake as a base, instead of the same old Sponge Cake. Besides, I armed myself with patience and with a ribbon, and decorated the cake with little mounds of whipped cream… Well it was a success, and I made my mom happy 😉
In the afternoon I will answer to your comments and messages, meanwhile, I’ll leave you a big kiss! Have a nice weekend!

Ingredients for a 24 cm cake pan:
1 pot of yogurt
2 pots purchase Baclofen 10 mg of sugar
2 pots of pastry flour
1 pot of potato starch
1 pot of seed oil (I usually use just 1/2 pot)
1 packet of baking powder
3 eggs

Ingredients for the filling
4 yolks
5 tbsp of sugar
4 tbsp of pastry flour
400 ml of milk
1 lemon zest (or 1 packet of vanillin)
200 ml of cream
Retin-A online 230 g of sour cherries in syrup
1 glass of water
1 tbsp of sugar
200 ml of whipping cream to decorate

Preparation Time: 30 min.
Baking Time: 30 min.
Total Time: 1 hour

How to make Pastry Cream and Sour Cherry Cake

Let’s start from the Yogurt Pot Cake:
Separate yolks and egg whites. Whisk the whites till stiff, and put aside. Beat the yolks with the sugar, then stir in the yogurt pot. Add the oil in a drizzle, while keep stirring. Then add flour, starch, and baking powder. At last, slowly stir in the egg whites.


Butter and flour a springform pan, and pour the mixture inside.


Bake in pre-heated oven at 180°C for about 30 minutes. Open the springform pan, and let cool down.


Now let’s make the crème légère:
Beat yolks and sugar in a mixing bowl, then stir in the sifted flour.


Slowly add the milk, and combine. Put everything in a saucepan, add the lemon zest, and cook on a low heat, while continuously stirring to prevent lump formation. Let simmer until it will have thickened.


When ready, take away the lemon zest, and let cool down. Then, whip the cream, and gently stir it into the pastry cream.


Combine it very slowly and gently, then put in the fridge.


Separate the sour cherries from their syrup. Prepare the syrup to soak the cake: put water, cherry syrup and sugar in a saucepan, and let reduce.
Cut the cake horizontally into two layers, and soak the two halves with the syrup.


Distribuite 2/3 of your crème légère on one layer.


Cut in two the sour cherries, and add them onto the crème.


Cover with the second layer of cake, and press gently to evenly distribute the stuffing.


Cover the whole cake with the remaining crème légère.


Decorate with the whipped cream and the remaining sour cherries.

Refrigerate for at least 2 hours before slicing and serving 😛



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