John Myers
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Orange Yogurt Cake
The perfect orange yogurt cake recipe with a picture and simple step-by-step instructions.
For covering
- 3 Organic oranges small
- 12 leaf Gelatin
- 750 g Yogurt 3.5% fat
- 2 packet Vanilla sugar
- 60 g Powdered sugar
- 250 g Whipped cream
- 250 ml Sprite or Fanta
also
- 1 Cake base from my KB
- Or cake base of your choice
- 1st recipe for the cake base from my KB:
- My recipe for cake bases
- I framed the cake base with a cake ring and brushed the base with orange juice. In addition, 8 sheets of gelatin soaked in cold water.
- For the topping, wash the oranges with hot water and pat dry. Then finely grate the peel of one orange and squeeze out the juice from the whole orange. Cut off the peel of the other two oranges and cut the pulp into slices.
- Mix the yogurt, vanilla sugar and powdered sugar as well as the grated orange peel. Heat the orange juice, remove it from the stove and dissolve the well-squeezed gelatin in it while stirring. Chill briefly. In the meantime, whip the cream until stiff.
- Now stir the yoghurt cream spoonfuls into the still warm gelatin – temperature compensation – then add this gelatin mixture to the yoghurt cream and stir quickly. Now fold in the whipped cream and fill everything on the cake base, smooth it out and refrigerate for about 4 hours.
- Soak the remaining 4 sheets of gelatine in cold water. Heat a tablespoon of Sprite (you can also use Fanta), remove it from the stove and dissolve the well-squeezed gelatin in it. Add to the rest of the Sprite and mix well while stirring.
- Place the orange slices on the cooled cake and pour the icing over them, smoothing out if necessary. Chill the cake for another 3 hours. When it is completely cold, loosen the cake ring and serve the cake.
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