: Gently fold the whipped cream into the yogurt mixture using a spatula. 3. Assemble the Cake

Tort s Jogurtovym Kremom " (Yogurt Cream Cake) is a light, airy dessert popular for its refreshing taste and lower fat content compared to traditional butter-based cakes. It typically consists of a soft sponge base paired with a mousse-like yogurt filling stabilized with gelatin. Sponge Cake (18 cm) Yogurt Cream Filling 400g Yogurt (10% fat preferred) 120g Sugar 250g Cold Heavy Cream (33-35%) 120g All-purpose Flour 100g Powdered Sugar (adjust to taste) 1.5 tsp Baking Powder 15g Gelatin + 90g Cold Water Pinch of Salt 150g Fruit/Berry Puree (optional) Step-by-Step Instructions 1. Prepare the Sponge Base

: Beat eggs with a pinch of salt and sugar until very thick and pale (approx. 7–10 minutes).

: Temper the melted gelatin by mixing in 2 tablespoons of the yogurt first, then pour the gelatin mixture into the main yogurt bowl while whisking.

: Let the sponge cool completely (ideally overnight) before cutting into 2 or 3 layers. 2. Make the Yogurt Cream

: Mix gelatin with cold water and let it swell for about 15–40 minutes. Melt it gently (do not boil) in a microwave or water bath.

: Sift the flour and baking powder into the egg mixture. Fold gently with a spatula to keep the air in. Bake : Pour into a lined 18 cm form. Bake at 160∘C160 raised to the composed with power cap C 320∘F320 raised to the composed with power cap F ) for 40–50 minutes or until a toothpick comes out dry.

: Whip cold heavy cream with powdered sugar until soft peaks form.