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Mother's Day Cake - Strawberry and Chocolate Yoghurt Cake
Mother's Day is the perfect opportunity to show our mum how special she is to us. How about a homemade strawberry, chocolate and yoghurt cake this year that not only tastes heavenly but also looks beautiful? Together with a pretty bouquet of flowers, your cake will be a real eye-catcher and will be remembered for a long time. So, grab your baking utensils and get ready for a sweet surprise that will delight every mum!
Required materials:
For the sponge cake:
- 4 eggs
- 100 g sugar
- 1 pinch of salt
- 125 g flour (type 405)
- 25 g baking cocoa
- 1 tsp baking powder
- 100 ml lukewarm coffee for soaking
For the filling:
- approx. 550 g strawberries
- 200 g whipped cream
- 1 sachet of vanilla sugar
- 225 g Greek yoghurt
- 250 g quark (40 %)
- 50 g sugar
- 1 tsp lemon juice
- 1 sachet gelatine fix
For the decoration:
- 80 g dark chocolate (min. 70%)
- 40 g butter
- Strawberries, sugar sprinkles, flowers if desired
Also:
- 1 springform tin (24 cm)
- 1 cake ring
Instructions for the strawberry chocolate yoghurt cake - we show you how it's done:
Step 1: Bake the sponge cake
- Preheat the oven to 180 °C top/bottom heat.
- Line a springform tin (24 cm) with baking paper.
- Beat the eggs, sugar and salt at the highest speed for about 5-7 minutes until thick and creamy.
- Mix the flour, cocoa powder and baking powder, sieve into the egg mixture and carefully fold in.
- Pour the batter into the springform tin and smooth out. Bake in the preheated oven for approx. 25 minutes. Do not forget to test with a skewer.
- Take out of the oven, remove from the tin and leave to cool on a wire rack.
Step 2: Make the filling
- Clean, wash and pat dry the strawberries.
- Whip the cream until stiff. Add the vanilla sugar and set aside.
- Mix the yoghurt, quark, sugar and lemon juice until smooth. Beat in the gelatine fix. Then fold in the cream.
- Hull and hull the strawberries. Cut approx. 200 g strawberries in half from top to bottom.
Step 3: Soak the cake bases
- Cut the sponge cake in half horizontally, place the top layer on a cake plate and enclose with a cake ring.
- Soak the first cake layer with coffee. Soak the second cake layer with coffee on the cut side too.
Step 4: Layer the cake
Pour 2-3 tbsp of the cream onto the base and smooth it out.
Step 5: Position the strawberries
Place the halved strawberries with the cut side against the cake ring.
Step 6: Filling the cake
- Spread the remaining whole strawberries over the cream. Spread the rest of the cream over the strawberries. Make sure that the cream slides between the strawberries, especially around the edges of the cake.
Step 7: Finish the cake
- Smooth the cream over the strawberries.
- Place the second base on top, weigh down a little if necessary and chill for at least 4 hours, preferably overnight.
Step 8: Decorate the cake
- Chop the chocolate and melt over a hot water bath, then stir in the butter.
- Remove the cake from the cake ring and spread with the chocolate icing.
Step 9: Making flower decorations
- Wrap the stems of the flowers with cling film or florist tape.
- Then decorate the cake with strawberries, flowers and sugar sprinkles and serve or refrigerate until ready to eat.
That's it!
We hope you enjoy giving and eating this Mother's Day cake!
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Emma Friedrichs is a baking book author and has been blogging about creative cakes, pies and cupcakes for 8 years, although she prefers savoury food ;-)
