Lyuberry cake
In reality, there is no strict recipe for this cake. There is a concept. Three layers are formed in a spring form that should be taken off right before serving the cake. The bottom layer is baked and covered by a very thin layer of chocolate. The next one is a stabilized whipped cream mixed with Greek yogurt, confection sugar and a flavor of your choice. The one on top is berries or fruits in jellied juice, tea, wine, brut, or any combination of them -- the sky is your limit.
1st layer, baked. This is the base of the cake and it needs to be strong enough to hold the other two layers.
Basic proportions (for 9” diameter):
4 Large eggs
¾ cap sugar
1 cup of all purpose flour
½ cup coarse processed nuts of your choice
Flavorings
The flour, nuts and flavorings are variable. You can use only ½ cap of flour or do not use it at all, replacing it with almond, or pecan, or hazelnut meals. I add seeds of one vanilla bean to my batter, but vanilla extracts work as well. I like a combination of almond meal and almond extract. Adding cocoa powder and hazelnuts is another wonderful variation.
Whip eggs and sugar until they turn to light foam and then fold in dry ingredients and flavors. Pour batter into a spring form. Put it into a cold oven then set it to be baked 350F for 30 to 35 minutes. When ready, turn the heat off, open the oven door half way and let it cool slowly. Cover it with chocolate. This thin layer of chocolate (dark, milk or white) will keep the moisture of the next layer away. The base of the cake can be prepared in advance. There is a nice trick: if you release the baked layer from the spring form at this point, clean the form and it back to continue with other layers, it will be easier to remove the spring form at the very end and easier to serve the cake.
2nd layer, stabilized cream. The rest of the cake should be done step by step, all ingredients and all tools (two bowls, hand mixer, silicon spatula, whisk, measuring cups and spoons) prepared and ready to use in the right moment.
Basic proportions:
12 oz FAGE 0% fat Greek yogurt
½ cup of cold liquid
2 envelopes (14 g) Knox unflavored Gelatine
125 g heavy whipping cream
1/2 cup confection sugar (powder)
Flavorings
Put yogurt into one bowl, heavy whipping cream -- into another.
1. Whip cream with sugar powder.
2. Mix 2 envelopes of gelatine with ½ cup of cold water. Put the cup in a microwave and use a “beverage” setting to heat it. Watch the process. It’ll take just a few seconds. The moment you see the foam forming, turn it off. A minute later this gelatinous mixture will be completely transparent, which means it is prepared correctly. Let it cool to the room temperature. If you need to add any fruit or berry flavors, it is done on this stage. Simply use fruit or berry puree instead of water.
3. When gelatine is cooled, mix it with yogurt first, then add whipped cream. Add any other flavorings (vanilla and cardamom, or almond, or green tea powder (about 2 teaspoons of matcha tea is enough for this recipe).
4. Immediately pour the mixture into the spring form on top of the cake base. Use silicon spatula to spread it evenly and keep it in a fridge for at least 30 minutes.
5. For decorative third layer, you need to have all fruits or berries ready when this mixture is not stabilized yet. You need to be able to partially sink them into the white layer, so they stay where you want them to stay when the liquid of the next layer is poured in. Otherwise all fruits and berries will float freely.
3d layer, fruits and berries in jelly.
The easiest variation:
1. Put 1 pound of frozen raspberries on top of stabilized white layer.
2. Mix 3 envelopes of gelatine with 1 cup of cold water. Heat it in a microwave till the foam starts forming and cool it.
3. Mix 1 cup of raspberry syrup, 1 cup of cold water, and gelatine mixture. Slowly pour it over raspberries to cover them all. Frozen berries help to make this layer firm very quickly.
4. Refrigerate cake before serving for at least 3 hours.
Variations:
