Fluffy, so delicious and seasonal fruit: plumcake yoghurt with real ice and fresh strawberries. The plum is a sweet easy typical of Anglo-Saxon pastries, which in Italy he has found its perfect location for breakfast, drenched in milk. It was a long time that I wanted to experiment with a recipe that recalls the plumcake at the Mill white yogurt, the soft and compact, small everyone ate at least once. So I revisited the recipe of the classic plum yoghurt using yogurt with strawberries, a full-bodied and sweet frosting and lots of fresh strawberries, to make this perfect plum not only for breakfast, but also to snack. The recipe for plum cake with yogurt and strawberries does not use butter, since there is already yogurt to give softness, but it contains the seed oil: I would suggest using the sunflower. How yogurt, the original recipe calls for the use of what apricot, which gives the characteristic taste that plumcake. I've got used a strawberry to reinforce the taste of fresh strawberries, but if you vary the fruit can vary the taste of yogurt. The plum and strawberry yogurt also has a nice scent of lemon and vanilla, because I used them in the dough. As for the icing, instead of the usual icing made with powdered sugar and water or lemon juice, I used royal icing, or egg whites with icing sugar: This frosting has turned white in color that deceives the eyes and makes it seem whipped cream, but it is solid and perfect to emphasize the red strawberry. If however you prefer the regular frosting, faster to prepare, in the notes found doses and also the procedure for that type of glaze. Obviously, since we are in the perfect season for strawberries, have a look at all my RECIPES WITH STRAWBERRIES and, if you are among those without a soft plum cake for breakfast can not get out of bed, Here you will find all my PLUMCAKE OF RECIPES. Have a good day!
PLUMCAKE YOGURT AND FRESH STRAWBERRIES (easy recipe)Print This
- DOSES FOR A MOLD BY PLUMCAKE DA 28 CENTIMETERS:
- 150 grams of flour 00
- 50 grams of cornstarch or potato starch
- 200 grams of creamy strawberry yogurt
- 100 milliliters of sunflower oil
- 3 whole eggs
- 160 grams granulated sugar
- vanilla extract, just enough
- grated rind of one lemon organic
- a pinch of salt
- a sachet of baking powder
- butter and flour for the baking mould, just enough
- FOR DECORATION
- 30 grams of egg white
- 120 grams powdered sugar
- a pinch of salt
- a teaspoon of lemon juice
- fresh strawberries, just enough
- fresh mint, just enough
Before starting to prepare the plum yogurt and strawberries, Preheat the oven to 170 degrees static.
Place in a large bowl the eggs, a pinch of salt and sugar and beat with an electric mixer until mixture is puffy compound, fluffy and whitish. Eggs should triple in size and will take approximately 10-15 minutes. Add to the mix the vanilla extract and lemon zest, then the seed oil, while continuing to blend the mixture at low speed. Then add in the flour several times, the cornstarch and baking powder sifted, so that no lumps, alternating yoghurt. Work the mixture with an electric mixer, always at low speed, until you have exhausted the flour and yogurt to strawberries and you will not obtain a creamy mixture, soft, shiny and smooth.
Grease and flour the loaf pan and pour the mixture for plumcake yoghurt and strawberries. Bake at half height and cook for 55 minutes or until the loaf pan it will not split in the middle and have not taken a beautiful golden color. Remember to always do the toothpick test: inserting a wooden skewer or metal at the center of the cake, it will come out dry. When the plumcake yoghurt will be cooked, let it cool 10 minutes in the mold and then pull out and let cool completely on a wire rack.
For the royal icing: put the egg white in a bowl, add salt and lemon and fitted with an electric mixer until the mixture is whitish and fluffy. Add the icing sugar and beat again until the sugar has dissolved and you have not gotten a compound white lit, homogeneous and dense. If you not immediately are using the ice, you can store it in the refrigerator for 3-4 days covered with plastic wrap to touch food, otherwise the icing will harden within hours. Pour the royal icing on the plum cake with yogurt and, after it is distributed evenly, garnish the cake with fresh strawberries and mint. The cake is decorated immediately once frosted, because in a short time the royal icing hardens and not be able to adhere to plum fruit. Keep the plumcake yoghurt and strawberries at room temperature if they consume within 2-3 hours or in the refrigerator if you consume more time. And Bon Appetit!
If you want to prepare a simple glaze with powdered sugar and lemon juice, Put in a bowl 150 grams of powdered sugar and begin to dilute it with lemon juice, pouring drop by drop. Stir with a spoon until the mixture is creamy but fluid enough that it can be poured over the cake. If you want, you can substitute lemon juice with strawberry juice, orange or even water.