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Molly cake with berries and white chocolate and yogurt cream

Molly cake with berries and white chocolate and yogurt cream. Amazing and soft cake base and whipped white chocolate cream with yogurt.
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Course sweets and desserts
Cuisine vegetarian
Servings 1 round about 16 cm wide cake
Calories 111 kcal

Ingredients
  

Yogurt namelaka cream

  • 4 g gelatin sheets
  • 200 g white chocolate
  • 50 ml water
  • 10 ml glucose syrup or acacia honey
  • 200 ml cold whipping cream
  • 160 ml plain yogurt

Molly cake

  • 250 g all-purpose flour
  • 250 g white sugar
  • 250 ml cold whipping cream
  • 3 eggs
  • 8 g baking powder
  • 2 tsp vanilla extract
  • 1 lemon only the zest
  • 1 lemon only the juice
  • berries I used blueberries and blackberries
  • edible flowers for decoration optional
  • butter and flour for the pan

Instructions
 

Instructions white chocolate and yogurt cream

  • Prepare the cream at least 6 hours before filling the cake.
  • Soak the gelatin sheets in cold water for 10 minutes. Meanwhile, melt white chocolate over water bath. Heat the water with honey almost to the boiling point, turn off the heat, add squeezed gelatin and mix well. Gradually add water with gelatin into white chocolate while blending everything with immersion blender. Add cold whipping cream and blend again. Finally add yogurt and blend again until everything becomes smooth. Pass the mixture through a fine sieve to eliminate air bubbles. Cover the container with the plastic wrap and put the cream in the refrigerator until it becomes firm, for at least 6 hours or, better, overnight.

Instructions Molly cake

  • To prepare your Molly cake I used two small 16 cm wide round springform pans. In this way the cake was rather tall and pretty. The 18 and 20 cm wide baking trays are also pretty good to use. If you intend to make bigger cake you will have to increase all the doses of the ingredients. Grease and lightly dust with flour your pans. Cut out two circles of baking paper and cover the bottom.
  • Beat the eggs with sugar for 15 minutes until they become very light and foamy.
  • Add sifted flour and baking powder, lemon zest and vanilla extract. Mix everything briefly with electric mixer. In the second bowl whip the whipping cream, add it to the first bowl and incorporate it gently with the delicate movements from the bottom to the top.
  • Divide the dough between two pans and bake in preheated static oven at 160 °C for about 50 minutes or until the toothpick inserted in the center of the cake comes out clean.
  • Remove from the oven, let them cool for 10 minutes then take the cake out from the pan and turn it upside down to lower any bump in the surface. Let it cool down completely.

To assemble the cake

  • Divide 2 cakes in half. Wet each part with a few teaspoons of lemon juice. Divide the cream into 4 parts and fill the cake with cream, black and bluberries.
  • Decorated with more berries. Let it rest in the fridge until you are ready to serve the cake.

Notes

8 hours waiting time.
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 1cakeCalories: 111kcal
Keyword birthday cake, blackberries, blueberries, soft cake, summer recipe, whipped cream, white chocolate, yogurt recipes
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