Best 2 Yogurt Sponge Cake With Fall Berry Compote Recipes
Yogurt sponge cake with fall berry compote: a dessert that brings together the flavors of the season and the comfort of a classic. Whether you're hosting a gathering or simply want to enjoy a sweet treat, this recipe is sure to impress with its light and airy texture, delightful berry compote, and charming appearance. So, let's dive into the secrets of making this delectable yogurt sponge cake with a vibrant fall berry compote.
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STRAWBERRY COMPOTE
This simple strawberry compote has the consistency of a chunky fruit syrup and will liven up yogurt, oatmeal, scones, and ice cream. It also makes the most delicious topping for crepes! The touch of balsamic gives it a pop of acidity and a deeper flavor. Feel free to mash the berries with a fork or potato masher for a smoother consistency. Refrigerate for up to 1 week.
Provided by France C
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 16
Number Of Ingredients 4
Steps:
- Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
- Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 9.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 18.7 mg, Sugar 8.4 g
YOGURT SPONGE CAKE WITH FALL BERRY COMPOTE
Steps:
- Cake: Preheat oven to 350 degrees. Grease an 8-inch round cake pan. Line the bottom with parchment paper and set aside. Combine the safflower oil, fructose, vanilla, milk and yogurt in a mixing bowl. Sift together the cake flour and baking soda. Stir into the yogurt mixture. Beat the egg whites until stiff but not dry. Fold into the cake batter. Pour the batter into the prepared pan. Bake about 30 to 35 minutes or until done. Cool in the pan on a wire cooling rack for 10 minutes. Then unmold and cool completely before serving Compote: Place the pears, apple, lemon juice, fructose and water in a small saucepan over medium high heat. Bring to a boil then reduce heat and simmer until the fruit softens, about 8 minutes. Add more water if the sauce seems too dry. Add the raspberries and cook a few minutes until they begin to release some of their liquid. Serve the sauce warm or cold with a light sponge cake
Tips for Making the Perfect Yogurt Sponge Cake with Fall Berry Compote:
- Use room-temperature ingredients for even mixing and a smooth batter. - Whip the egg whites until stiff peaks form to incorporate air and create a light and fluffy texture. - Fold the egg whites into the batter gently to maintain airiness. - Bake the cake until a toothpick inserted into the center comes out clean. - Allow the cake to cool completely before adding the berry compote or frosting. - For the berry compote, use a variety of fresh or frozen berries for a vibrant and flavorful topping. - Simmer the berries with sugar and spices until thickened, then let it cool slightly before serving. - Garnish the cake with fresh berries, whipped cream, or a sprinkle of powdered sugar for an elegant presentation.Conclusion:
This yogurt sponge cake with fall berry compote is a delightful treat that combines the delicate flavors of yogurt and berries. By following these tips, you can create a moist and fluffy cake with a vibrant and flavorful berry topping. Perfect for any occasion, this cake is sure to impress your family and friends. Serve it as a dessert, a snack, or a sweet treat at your next gathering. Enjoy!
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