YOGHURT CAKE

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Ta-daa!

This cake has one of those crazy simple recipes that deliver on taste and that checks all my requirement boxes.But it will also appeal to those looking for healthier alternatives to the calorie dense cheesecakes or a light summer treat that leaves you refreshed and energised rather than heavy and bloated.

You can use fresh seasonal fruits or canned/preserved fruits. When using canned fruits I usually drain the fruits well and add the fruit bits in the cake and reserve the fruit syrup to make a jelly on top of the chilled cake once I turn it right side up.

Mangoes, peaches and strawberries are favourite fruits for this cake but you can experiment with your own fruit combination.

The quantity of cream can actually be reduced by half, it will result in a slightly denser cake that is lower in fat content. Generally speaking the whipped cream gives the cake a light, fluffy texture.If you can't get your hands on fresh cream then thick cream will also do it although thick cream doesn't whip as nicely and it's usually stabilised with synthetic additives. The third option is the now widely available vegetable whipping cream that's used in bakeries, this is the most synthetically manipulated option available but if you do choose to use it, please be reminded that this cream is usually sweetened so it's recommended you reduce the added sugar content.

Here are the ingredients I used:

500 yoghurt

400 fresh cream(if you can't get fresh cream, heavy cream will also do the job but it won't be as natural and light )

200 g sugar (I use brown)

2 tbsp gelatine

fruits as per perefence

You can view the step by step instructions in the gallery. I hope you'll enjoy making this cake as much as eating it. And don't hesitate in teaching your kids how to make it, this is one of those recipes that can enable them to make their own snacks as well as get excited about doing it. Isn't that a parent's dream?