This Cloudy Red Fruit Cake is a wonderfully light and fluffy dessert that combines the delicate flavors of red fruits with the smoothness of natural yogurt and a hint of lemon. Perfect for those who appreciate a less sugary treat, this cake uses stevia as a sweetener, making it a healthier option without sacrificing taste. The texture is ethereal, thanks to the aerated egg whites, and the vibrant red fruits provide not only a burst of flavor but also an appealing pop of color.
Why You'll Love This: The cake's airy texture, combined with the tartness of the red fruits and the subtle sweetness of the stevia, creates a refreshing dessert that's not overwhelmingly sweet. It's an excellent choice for anyone looking for a dessert that feels indulgent yet light enough to enjoy any time. The use of natural yogurt adds a creamy consistency that balances the sharpness of the fruit, making each bite a perfect blend of flavors.
Perfect Occasion: This Cloudy Red Fruit Cake is ideal for spring and summer gatherings where a lighter dessert is preferred. It's perfect for afternoon teas, brunches, or as a sophisticated dessert at dinner parties. Also, it's a great choice for celebrations like Mother's Day or a spring picnic where you want to impress with something both beautiful and delicious.
Decoration Tips:
- Once chilled, dust the top of the cake lightly with powdered sugar to enhance its visual appeal.
- Garnish with fresh red berries and mint leaves for a fresh, vibrant look.
- Serve each slice with a dollop of whipped cream or a drizzle of fruit coulis to add an extra layer of flavor and elegance.
Ingredients:
- 1 egg, separated
- 3 packets of stevia (or preferred sweetener)
- 15 grams of cornstarch
- A pinch of vanilla essence
- 1 tablespoon of lemon juice
- 4 tablespoons of natural yogurt
- 1/2 cup of frozen red fruits
Instructions:
- Preheat the oven to 160 degrees Celsius and prepare a detachable cake mold by lining it with parchment paper.
- In a bowl, mix the egg yolk with yogurt, cornstarch, sweetener, and vanilla essence until smooth.
- In another bowl, beat the egg white with lemon juice until stiff peaks form.
- Gently fold the beaten egg whites into the yolk mixture using an enveloping motion to keep the mixture light and airy.
- Carefully fold in the frozen red fruits.
- Pour the mixture into the prepared mold. Cook in a water bath in the preheated oven for 40-45 minutes or until set.
- Allow to cool at room temperature, then refrigerate for at least 4 hours.
- Once chilled, unmold the cake.
Enjoy this Cloudy Red Fruit Cake, where each slice is a bite of heavenly lightness and fruity delight!