Zesty Orange Yogurt Cake with Creamy Vanilla Frosting

Orange Cake with Yogurt Cream

Category: Desserts
Servings: 1 large cake

Ingredients

Instructions

Preparing the Cake Base:

1. Whisking the Yolks: In the bowl of a stand mixer, place the egg yolks (set the egg whites aside for later). Add half of the granulated sugar to the yolks and start whisking to combine the ingredients until smooth.

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2. Incorporating the Wet Ingredients: While the mixer is running, add the Greek yogurt and sunflower oil to the yolk mixture. Continue mixing until everything is well combined, and the batter is smooth and homogeneous.

3. Adding Citrus Flavor: Grate the zest from two oranges and squeeze their juice. Strain the juice through a fine sieve to remove any pulp or seeds. Add both the zest and juice to the batter, continuing to mix until fully incorporated.

4. Whisking the Egg Whites: In a separate bowl, beat the egg whites with a pinch of salt using a stand mixer or an electric hand whisk until stiff peaks form. Gradually add the remaining sugar while continuing to whisk, ensuring the egg whites are firm and glossy.

5. Folding the Whites: Gently fold the beaten egg whites into the batter using a spatula. Be careful not to deflate the mixture; instead, fold the ingredients from the bottom up in a gentle motion.

6. Baking the Cake: Pour the batter into a greased and floured cake pan, spreading it evenly. Bake in a preheated oven at 180°C (350°F) for 35-40 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and allow the cake to cool completely in the pan.

Preparing the Yogurt Cream:

1. Gelatin Preparation: Soak the gelatin sheets in cold water for about 10 minutes to soften them.

2. Extracting Vanilla Flavor: Split the vanilla pod lengthwise and scrape out the seeds. Add the seeds to the Greek yogurt in a large bowl.

3. Whipping the Cream: In a separate bowl, whip 200ml of heavy cream until stiff peaks form using a stand mixer or an electric hand whisk.

4. Combining the Ingredients: Once the gelatin has softened, dissolve it by gently heating it over low heat (or following the instructions on the package). Allow it to cool slightly, then mix it into the Greek yogurt and vanilla mixture.

5. Finishing the Yogurt Cream: Gently fold in the whipped cream into the yogurt mixture, ensuring the cream stays light and airy.

Assembling the Cake:

1. Layering with Yogurt Cream: Once the cake has cooled, slice it in half horizontally to create two layers. Spread half of the prepared yogurt cream over the bottom layer of the cake using a spatula.

2. Adding the Top Layer: Place the second layer of cake on top of the cream and lightly press down to ensure the layers adhere together.

3. Final Touches: Take the remaining yogurt cream and blend half of it in a food processor with a spoonful of liquid cream to make it smoother and more spreadable.

4. Decorating the Cake: Place the cake on a cooling rack and drizzle the smooth yogurt cream over the top. Use a spoon to spread it evenly.

5. Garnishing with Oranges: Thinly slice fresh oranges and make small incisions in each slice, creating a spiral effect. Arrange these spiraled orange slices on top of the cake, along with pieces of candied orange peel for an elegant finish.

Serving the Cake:

Allow the cake to set in the refrigerator for a couple of hours to firm up the cream and let the flavors meld together. Once chilled and ready, slice the cake and serve. The combination of tangy orange zest, fresh juice, and creamy yogurt is sure to provide a refreshing, light dessert experience that will be enjoyed by all.

This Orange Cake with Yogurt Cream is a delightful treat, perfect for any occasion. The citrusy flavor of the fresh oranges paired with the creamy yogurt topping creates a light yet indulgent dessert. Whether you’re celebrating a special event or simply craving a refreshing dessert, this cake will surely be a crowd-pleaser!