Easy Rhubarb Yogurt Cake (Print Version)
# Ingredients:
→ For the cake
01 -
60 g vegetable oil
02 -
50 g granulated sugar
03 -
50 g brown sugar
04 -
1 egg, room temperature
05 -
1 egg yolk, room temperature
06 -
60 g thick Greek or Turkish yogurt, room temperature
07 -
100 g pastry flour (all-purpose flour works too)
08 -
½ teaspoon baking powder
09 -
½ teaspoon baking soda
10 -
Pinch of salt
11 -
90 g rhubarb, cut into small pieces
→ For the topping
12 -
250 g rhubarb, cut into small pieces
13 -
140 g fruit puree (half rhubarb, half strawberry)
14 -
75 g granulated sugar
15 -
10 g lemon juice
16 -
3 gelatine sheets (approximately 5.1 g total)
# Instructions:
01 -
Preheat oven to 180°C (no fan). Line a 15 cm round cake pan with parchment paper.
02 -
In a large bowl, whisk together yogurt, egg, egg yolk, granulated sugar, brown sugar, and vegetable oil until well combined.
03 -
Sift flour, salt, baking powder, and baking soda together. Fold dry ingredients into the wet mixture using a rubber spatula, mixing just until combined.
04 -
Gently fold the rhubarb pieces into the batter just until evenly distributed. Pour the batter into the prepared cake pan.
05 -
Bake for 30 minutes or until a skewer inserted in the middle comes out clean. Transfer to a cooling rack and allow to cool completely.
06 -
Spread the 250 g of rhubarb pieces on a baking sheet and roast in the oven for 15 minutes at 180°C.
07 -
Soak gelatine sheets in cold water. In a saucepan over medium heat, combine fruit puree, sugar, and lemon juice. Cook for 5 minutes, stirring occasionally.
08 -
Remove saucepan from heat. Squeeze excess water from gelatine sheets and stir them into the warm compote until fully dissolved.
09 -
Place an adjustable mousse cake ring set to 15 cm around the chilled cake. For a smooth finish, insert an acetate cake collar inside the ring. Alternatively, use a springform tin.
10 -
Pour the warm (not hot) compote over the cake. Arrange roasted rhubarb pieces on top. Smooth the surface with an offset spatula.
11 -
Refrigerate the cake for at least 4 hours until the topping is fully set. Carefully remove the mousse ring and cake collar. Decorate with edible gold leaves if desired.
# Notes:
01 -
Store the finished cake in the refrigerator.
02 -
For best results, bring cake to room temperature for 15-20 minutes before serving.