Summer Cake

Name: Summer Cake
Prep time: 45 min
Cook time: 45 min
Yield: 12
Cuisine: Internacional
Ingredients: 150 grams Yoghurt Greek Style FAGE® Total 0%; 1 1/2 cups cake flour; 1 1/2 cups flour; 2 teaspoons baking soda; 1/4 teaspoons baking soda; 2 cups sugar; 1 cup unsalted butter; 1 tablespoon lemon zest; 4 eggs; 2 teaspoons lemon juice; 105 milliliters milk; 2 1/2 cups blueberry; 1 cup Yoghurt Greek Style FAGE® Total 0%; 1 cup whipping cream; 1 teaspoon liquid vanilla; 2 teaspoons lemon zest; 3 cups powdered sugar, Cernida

20 mins

25 mins

Low

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Bake this delicious and fluffy cake for summer. It has a rich flavor of lemon and blueberry. It is the perfect dessert to finish your meals. Bitumen with Greek Style FAGE Total® 0% gives it a delicious flavor that perfectly balances the sweetness of the cake. It's a light cake that will fascinate your guests.

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Ingredients

12 portions

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Preparation

Preheat the oven to 180 ° C. In a bowl mix the two previously sifted flours, baking powder, baking soda and salt.

Mix the Greek Style FAGE Total® 0% with milk and lemon juice, reserve for 3 minutes. This will help separate the milk serum and the Greek Style FAGE Total® 0% to give a more spongy cake consistency.

Put the butter in the blender and add it. Add the sugar, lemon zest and whisk until it is fluffy. The more air the more spongy butter incorporates, the cake will remain, just be careful not to melt it by beating it too much.

Add the eggs one by one letting them sit well before adding the next one. Add the vanilla.

Reserve half of the blueberries for decoration. To the rest add 3 tablespoons of flour, this will help the blackberries do not remain at the bottom of the cake and are well distributed throughout the cake.

Add 1/3 of the flour and half of the Greek Style FAGE Total® 0% mix to the blender . Repeat this process until all the ingredients are added. Beat until everything is well incorporated. Add the blueberries covered with flour and mix in an enveloping way to prevent them from breaking.

Grease two round molds and pour half of the cake mix into each. Bake at 180 ° C for 25 minutes or until a stick comes out clean.

For the bitumen: Beat the whipping cream until firm peaks form and add 1 cup of Greek Style FAGE Total® 0%. Sift the icing sugar and add it little by little. Add the 2 teaspoons lemon zest and vanilla. Reserve in the refrigerator until the cake is cold and ready to decorate.

Remove the cakes from the oven and let them cool for 20 minutes, remove them from the mold and let them cool completely. Once cold, place a light layer of the bitumen on one of the cakes and on top put the other cake. Decorate the top of the cake with the bitumen and finish with some blueberries on top and a few slices of lemon.