guilt is rarely a productive emotion
That's why I'm not going to feel guilty about taking so long to jot down the cake recipe from my last post. And also why YOU aren't going to feel guilty about eating the lovely cake you made since it really is quite low in fat and calories.
OK, so I got the recipe out of a monthly German cooking magazine called Lisa Kochen und Backen. Lots of interesting ideas there.
I'll translate the recipe for you as it's written with my adjustments and notes at the end.
Aprikosen-Kirsch-Kuppel mit Joghurt (Apricot Cherry Dome Cake with Yogurt)
100 g sugar
1 tsp grated lemon peel
50 g all-purpose (plain) flour
50 g cornstarch (cornflour)
1/2 tsp baking powder
9 leaves plain gelatine
750 g (3 cups) plain yogurt
3 Tbsp lemon juice
100 g sugar
150 g canned or bottled cherries
200 g canned apricots (with extra for garnish)
1. Preheat oven to 200°C (400°F). Line the bottom of a 24cm (8 inch) springform pan with parchment paper. Separate eggs. First beat egg whites until stiff, gradually adding 50 g sugar. Set aside. In a separate bowl beat eggs yolks with 2 Tbsp hot water and 50 g sugar for several minutes until thick and lemon-coloured. Stir in grated lemon peel. Mix together flour, cornstarch and baking powder and sift over egg yolk mixture. Place beaten eggs whites on top and fold gently until ingredients are just combined. Pour into springform pan and smooth top.
2. Bake sponge cake on the middle rack of oven for 20-25 minutes. After baking turn out onto a cooling rack, peel off parchment paper and let cool.
3. Soften gelatine leaves in cold water for 5 minutes. Mix yogurt with lemon juice and sugar. Squeeze excess water from gelatine leaves and place in small saucepan along with 2 Tbsp water. Dissolve gelatine at low heat. Let cool slightly, then add to yogurt mixture in a thin stream, stirring constantly. Drain cherries and apricots separately and cut apricots into slices. Fold fruit into yogurt mixture.
4. Grease a 24cm (8 inch) smooth-sided bowl and line with plastic wrap. Pour in yogurt mixture and smooth top. Lay sponge cake on top of yogurt, pressing lightly to fit and making sure cake comes into contact with yogurt. Cover top of bowl with plastic wrap and refrigerate for at least 4 hours. Remove plastic wrap on top, place cake platter on top of bowl and flip over to unmold. Peel off remaining plastic wrap and garnish cake as desired.
Makes 14 pieces. Per piece approx 170 calories, 4 g fat, 5 g protein, 27 g carbs.
1. I only have a 26 cm springform pan so I used that. I don't think it really matters as long as the pan and the bowl you use fit together. I used a ceramic salad bowl but I also have a stainless steel mixing bowl that would have worked if my springform pan had been slightly smaller. You have to experiment here. If your cake turns out to be too big for your bowl, you could always trim it to size.
2. Unflavoured gelatine comes in two forms - leaves or granulated. If you're not familiar with gelatine you can read about it here. If you prefer to use granulated gelatine, you would need 1 1/2 of those small packages. On the granulated gelatine I have it says one package = 6 leaves, so there you go.
3. I suppose you could also use fresh fruit with this - ripe strawbeerries, raspberries or peaches would be nice. Just make sure everything is drained well and patted dry. Red fruits will tend to "bleed" into the white yogurt. Don't use fresh kiwis or pineapple because their enzymes will prevent jelling.
4. I used low fat yogurt (1.5 % fat). If you wanted a creamier taste you could go for full-fat. You could also try it with flavoured, pre-sweetened yogurt and fruit, leaving out the amount of sugar called for. This cake isn't very sweet and it probably won't satisfy your craving for whipped cream, but it's so refreshing on a warm day and the whole family really enjoyed it.