This is an easy yogurt sponge cake with cream that you can use as a base for a decorate cake.
To make one cake diameter 20 cm you need:
- 2 1/2 cups of sugar (a Czech cup is about 250 ml)
- 380 g of softened butter
- 3 cups of all-purpose flour
- 5 eggs
- 2 tbsp of vanilla extract
- 1/4 tsp of salt
- 2 tsb of baking powder or soda
- 125 ml of lukewarm milk
- 130 g of white yogurt
And to make the cream you need:
- 250 g of butter
- 500 g of confectioner’s sugar
- 2 tsp of vanilla extract
- 200 g of strawberry jam or marmalade
How to make it:
In a medium bowl combine flour, salt and baking powder.
In a large bowl combine the softened butter and sugar and mix well until the mixture is fluffy. Then add eggs one by one and as last the vanilla extract.
Into the butter mixture add one third of the flour mixture and mix everything well. Then add one third of milk and one third of yogurt and mix well until completely combined. Keep adding thirds until soft batter is made.
Grease the cake mold and cover the grease with some flour so the cake doesn’t stick to the mold. Preheat the oven on 170°C. Put a small tray with water at the bottom of the oven. Pour the batter into the mold and bake for approximately 100 minutes. Then insert a wooden stick in the center of the cake, if it comes out clean the cake is done. Let the cake cool down and then let it rest in the fridge for at least 2 hours.
Meanwhile prepare the cream:
Put the butter in a bowl and beat it with a kitchen robot or a manual one until the butter becomes white and adds on some volume. Keep on beating it and little by little add the confectioner’s sugar and the vanilla extract.
Then add the strawberry jam.
“Assembling” the cake:
Cut the cake horizontally in 3 equal parts.
Put a nice thick layer of the butter cream on the bottom part of the cake, cover it with the central part, add another cream layer and the upper cake part. Clean any extra cream from the sides and you’re ready to do with the cake whatever you have in mind 😉
