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Fluffy Yogurt Cake with Strawberries and Refreshing Lemon Crumble - photo 1
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Fluffy Yogurt Cake with Strawberries and Refreshing Lemon Crumble

Cakes and Bakes Desserts For Kids 100 min Medium 12 wyświetleń ~32.80 PLN - (0)
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Description

This cake is the essence of summer captured in a single bake. Its heart is an incredibly moist and fluffy sponge cake made with thick natural yogurt, which gives it a delicate tang and amazing lightness. On top lies a generous layer of fresh, juicy strawberries that release their sweet aroma during baking, creating appetizing, ruby-red indentations. The whole is crowned with a crunchy, buttery crumble with a distinct, refreshing hint of lemon zest, perfectly balancing the sweetness of the fruit and the cake. This bake delights not only with its flavor but also with its appearance – the golden crumble beautifully contrasts with the red of the strawberries. It is perfect as a dessert for a summer afternoon, an afternoon tea in the garden, or a sweet treat at family gatherings. Serve it slightly warm or at room temperature, on its own or with a scoop of vanilla ice cream.

Składniki (14)

Servings:
8
  • Mąka pszenna tortowa (typ 450) 450 g
  • Cold butter (82% fat) 80 g
  • Cukier drobny do wypieków 12 łyżek
  • Powdered sugar 80 g
  • Eggs (size L) 3 szt.
  • Thick natural yogurt (Greek type) 200 g
  • Olej roślinny (np. rzepakowy) 120 ml
  • Fresh strawberries 500 g
  • Lemon 1.9 szt.
  • Baking powder 10 g
  • Baking soda 3 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Almond flakes 30 g
💰 Szacowany koszt dania: ~32.80 PLN (4.10 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of lemon crumble

1

Start by preparing the crumble. In a medium-sized bowl, place 150g of all-purpose flour and 80g of powdered sugar. Thoroughly wash and blanch the lemon, then grate the zest using a fine grater, adding it directly to the bowl with flour and sugar. Mix the dry ingredients with a fork to evenly distribute the lemon zest.

Ingredients: Mąka pszenna tortowa (typ 450), Powdered sugar, Lemon
Use a bowl that is comfortable for you to rub the ingredients with your fingers. Remember to only grate the yellow part of the lemon peel – the white part (albedo) is bitter.
2

Take 80g of very cold butter out of the fridge and cut it into small cubes (about 1x1 cm). Add the butter cubes to the dry ingredients. Now, using your fingertips, quickly rub the butter into the flour, sugar, and zest. The goal is to achieve a consistency of wet sand with visible lumps of butter the size of small peas. Do not knead for too long to prevent the butter from melting. Place the prepared crumble in the fridge while you prepare the dough.

Ingredients: Cold butter (82% fat)
The key to a crunchy crumble is cold butter and quick work. The heat from your hands can melt the butter, which will make the crumble hard instead of crumbly. You can also use a pastry cutter.

Preparing the dough

3

Prepare the baking pan. Line the bottom of a 24 cm diameter springform pan or a rectangular pan measuring about 20x30 cm with parchment paper. Lightly grease the sides of the pan with butter and dust with flour. Preheat the oven to 180°C (top and bottom heat, no fan).

Lining the bottom with paper ensures that the cake won't stick and you can easily remove it. Dusting the sides with flour will help the cake 'climb' up and rise evenly.
4

In a large bowl, combine the dry ingredients for the dough. Sift 300g of all-purpose flour, 10g (2 teaspoons) of baking powder, 3g (half a teaspoon) of baking soda, and 1g (a pinch) of salt. Sifting will aerate the flour and prevent lumps from forming. Mix everything thoroughly with a whisk.

Ingredients: Mąka pszenna tortowa (typ 450), Baking powder, Baking soda, Salt
Don't skip sifting! This is a very important step that ensures the lightness and fluffiness of the cake. Use a fine mesh sieve.
5

In a second, large bowl, place 3 eggs (at room temperature) and 180g of fine sugar. Beat them with a mixer on high speed for about 7-8 minutes. The mixture should become very light, almost white, thick, and triple in volume. When you lift the beaters, the mixture should flow from them in a thick, stretchy ribbon.

Ingredients: Eggs (size L), Cukier drobny do wypieków
This is the most important step! Good aeration of the eggs with sugar is the secret to the fluffiness of the cake. Use a hand mixer or a stand mixer with a whisk attachment. Patience is key.
6

Add 200g of thick natural yogurt, 120 ml of vegetable oil, and 5g (1 teaspoon) of vanilla extract to the whipped egg mixture. Reduce the mixer speed to the minimum and mix very briefly, just until the ingredients combine into a uniform, liquid mass. Do not mix for too long to avoid destroying the air bubbles introduced during the egg whipping.

Ingredients: Thick natural yogurt (Greek type), Olej roślinny (np. rzepakowy), Vanilla extract
All wet ingredients (eggs, yogurt) should be at room temperature. Cold ingredients could cause the mixture to curdle.
7

Add the prepared dry ingredient mixture (flour, baking powder, baking soda, salt) to the wet ingredients. Do this in two or three batches. Gently mix using a large silicone spatula, making motions from the bottom to the top (folding technique). Mix only until no dry flour is visible. There may be small lumps in the batter.

The most common mistake is mixing too long and too vigorously after adding the flour. This causes gluten development and makes the dough hard and dense after baking (a heavy cake). Mix briefly and gently!

Assembling and baking the cake

8

Wash the strawberries, dry them, and remove the stems. Cut larger fruits in half or into quarters, leaving smaller ones whole. Pour the prepared batter into the previously prepared pan and smooth the surface with a spatula.

Ingredients: Fresh strawberries
Make sure the strawberries are well dried on a paper towel. Too wet fruit can cause the cake around them to be soggy.
9

Evenly distribute the prepared strawberries on top of the cake, gently pressing them into the batter. Then, take the chilled crumble out of the fridge and generously sprinkle it over the entire surface of the cake, covering the fruit. If you are using almond flakes, sprinkle them on top of the crumble.

Ingredients: Almond flakes
Don't skimp on the crumble! It should create a thick, appetizing layer. Spread it with your fingers, forming irregular clumps.
10

Place the cake pan in a preheated oven at 180°C. Bake for about 45-55 minutes. After about 40 minutes, check the cake with a wooden skewer. Insert it into the center of the cake (avoiding the strawberries) – if it comes out dry, without any raw batter sticking to it, the bake is ready. The crumble should be beautifully golden.

Every oven bakes differently, so the baking time is approximate. If the crumble starts to brown too quickly, you can loosely cover the top of the cake with aluminum foil for the last 10-15 minutes of baking.
11

Remove the baked cake from the oven and let it cool in the pan for about 15-20 minutes. Then, carefully run a knife along the edges of the pan, detach the springform ring (if using), and transfer the cake to a wire rack to cool completely. Before serving, you can dust it with powdered sugar for decoration.

Cooling the cake on a rack is important because it allows air circulation from the bottom, which prevents it from becoming soggy and keeps the bottom crispy.

Fun Fact

💡

The combination of strawberries and lemon is classic for a reason. The acidity of lemon contains ascorbic acid (vitamin C) and citric acid, which act as natural flavor enhancers. They highlight the sweetness and complex, floral notes of strawberries, making their flavor more intense and 'three-dimensional'.

Best for

Letni podwieczorek Piknik w plenerze Rodzinne przyjęcie Deser na Dzień Matki

Tips

🍽️ Serving

The cake tastes delicious both warm and at room temperature. To enhance its qualities, serve a piece with a scoop of vanilla or cream ice cream. It also pairs wonderfully with a dollop of thick sour cream or Greek yogurt, which will further highlight its freshness.

🥡 Storage

Store the cake at room temperature, covered with a cloth or under a dome, for 2-3 days. Thanks to the oil and yogurt, it retains moisture for a long time. In the refrigerator, it can be stored for up to 4-5 days, but the crumble may lose some of its crunchiness. Before serving, it's a good idea to take it out earlier to reach room temperature.

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