This super light and fluffy yogurt cake is the perfect summer treat. The refreshing blackberries go so well with the fluffy sour cream and yogurt filling, and the almonds in the dough give a lovely nuttiness to the cake.
00:00 - intro
01:06 - dough
03:08 - filling
06:19 - layering
07:43 - glaze
09:32 - decorating
12:21 - outro
Dough:
2 room temperature eggs
100 grams sugar
1 pinch salt
1 package vanilla sugar or 1 splash vanilla extract
100 ml milk
100 ml oil
150 grams flour
1 teaspoon baking powder
30 grams ground almonds
Filling:
200 ml heavy whipping cream
200 grams sour cream
200 grams yogurt
25 grams powdered sugar
1 splash vanilla extract
5 grams gelatin
1 splash water
350 grams washed and dried blackberries
Layering:
100 grams blackberry jam
Glaze:
1 glaze package or 1-2 tablespoons cornstarch
250 ml water
50 grams blackberry jam
Optional: 1-2 tablespoons sugar
Decorating:
100-150 ml heavy whipping cream
2 teaspoons sugar
1 splash vanilla extract
8 blackberries
8 almonds
8 mint leaves