This refreshing strawberry yogurt summer cake is a light and elegant dessert perfect for warm weather. Soft sponge layers, a delicate almond crust, creamy yogurt filling, and a fresh strawberry topping create a beautifully balanced cake. The addition of fragrant elderflower syrup gives the dessert a subtle floral note, making it both refreshing and unique.
Ingredients
For the pan
Butter or oil for greasing a 9-inch springform pan
Almond crust
1/2 cup all-purpose flour
3/4 cup finely ground almonds
1/3 cup granulated sugar
5 tablespoons unsalted butter, softened
1 tablespoon milk
Sponge cake
3 large eggs
Pinch of salt
1/2 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1/3 cup fine semolina
Cream filling
1 tablespoon strawberry preserves
2 teaspoons powdered red gelatin
2 teaspoons powdered clear gelatin
6 tablespoons cold water
1 cup heavy whipping cream
1 cup sour cream or farmer’s cheese
2 cups plain yogurt
1/2 cup elderflower syrup
1/3 cup granulated sugar
Strawberry topping
1 1/2 cups fresh strawberries
1/2 cup elderflower syrup
1/2 cup water
1 packet red fruit cake glaze
Decoration
5 ounces white chocolate
1 cup heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon whipped cream stabilizer (optional)
Instructions
Preheat the oven to 400°F. Lightly grease the bottom of a 9-inch springform pan.
To prepare the almond crust, mix flour, ground almonds, sugar, butter, and milk in a bowl until a soft dough forms. Press the dough evenly into the bottom of the pan and bake for about 10 minutes until lightly golden. Remove from the pan and allow it to cool completely. Clean the pan and line the bottom with parchment paper.
For the sponge cake, beat eggs and salt with a mixer on high speed for about one minute. Add sugar and vanilla extract and continue beating for about two more minutes until fluffy and pale. In a separate bowl mix flour, baking powder, and semolina, then gently fold the dry ingredients into the egg mixture. Pour the batter into the prepared pan and smooth the surface. Bake for about 18–20 minutes until lightly golden. Remove from the pan and allow the sponge to cool completely. Once cooled, slice the sponge horizontally into two layers.
For the chocolate decoration, roughly chop the white chocolate and melt it slowly over a double boiler. Transfer the melted chocolate into a small plastic bag, cut a tiny corner, and pipe long thin strips onto parchment paper. Leave them at room temperature until they harden.
Place the baked almond crust on a serving plate and spread strawberry preserves evenly on top. Add one sponge layer over the crust and secure the springform ring around the cake.
To prepare the filling, soften both gelatins in cold water according to package instructions. Whip the heavy cream until soft peaks form. In another bowl mix sour cream, yogurt, elderflower syrup, and sugar. Fold the whipped cream into the mixture and divide the cream into two bowls. Melt the red gelatin and stir it into the first half of the cream mixture, then spread this pink layer over the sponge base. Melt the clear gelatin and mix it into the remaining cream, then spread it gently on top. Use a fork to lightly swirl the layers to create a soft marbled effect. Place the second sponge layer on top and gently press it down.
For the strawberry topping, wash and clean the strawberries, then blend them with elderflower syrup and water. In a saucepan combine the puree with the fruit cake glaze and heat briefly while stirring until it thickens. Spread the topping evenly over the sponge layer. Refrigerate the cake for at least two hours, preferably overnight.
For the final decoration, remove the springform ring. Whip the heavy cream with powdered sugar until firm and spread it around the sides of the cake. Break the hardened white chocolate strips into decorative pieces and place them around the cake. Sprinkle the remaining chocolate over the top and garnish the center with fresh strawberry halves.
