Heart Cake without Pan – Yogurette Cake

Method

Yogurt Cake Layers with Yogurette Pieces

• For the yogurt cake layers, whip the eggs in a bowl with a whisk or baking machine briefly until foamy. Mix the sugar with a pinch of salt and add it to the egg mixture at low speed. Mix flour with baking powder and add half of it to the batter together with the oil and yogurt. Repeat the last step with the remaining ingredients. Lastly, chop up the Yogurette candy bars and mix them with 1 tbsp of flour and briefly mix them into the cake batter. Prepare one 26cm / 10inch diameter baking pan by greasing it, putting parchment paper on the bottom of the cake pan and spreading a a thin layer of flour on the sides. Bake at 180°C / 356°F top/bottom heat for 30-40 minutes and test the cake with a toothpick whether it is done. Let the cake cool down on a rack, wrap in cling film and cool over night in the fridge. Next day cut the cake horizontally into 3 cake layers.

Yogurette Ganache

• In a saucepan, heat up the heavy cream over medium heat until it just begins to simmer. Be careful not to let it boil. Chop the Yogurette candy bars and place it into the saucepan. Turn off the heat and stir until well combined. Place the ganache in a bowl and cover the surface of the ganache with cling film and chill over night.

Yogurt Frosting

• For the yogurt frosting, place the yogurt, cream cheese, powdered sugar and vanilla in a fat-free bowl and whip on low speed until everything is combined, then whip on high speed until fluffy and creamy consistency is reached. Prepare the vegan gelatin with the water according to package instructions to the yogurt mixture. Then whip up the heavy cream until stiff and fold under the yogurt frosting. Refrigerate it for a few hours to obtain a more firm consistency until ready to use.

  Prepare the Yogurette candy bars by cutting them into pieces and fresh strawberries by washing and cutting them into slices.

Swiss Meringue Buttercream

• In a fat-free bowl (wipe out the bowl and whisk with vinegar) add the egg whites, sugar and salt. Place over a saucepan, which is half filled with boiling water. Let the bowl be warmed by it and continuously whisk the egg whites until all the sugar dissolves and you cannot feel any sugar crystals between your fingers, it should have a frothy texture. Whip the egg whites on high speed with a standing mixer until it is room temperature and perfectly whipped meringue. This can take up to 10 minutes, I’m sometimes putting cool packs on the sides of the bowl to shorten the cool down time. Once it is at room temperature add the butter spoon by spoon. Add a pinch of violet food coloring to take away the yellowish color and make it completely white. To obtain a perfectly smooth buttercream, take out a quarter of the buttercream and heat it up until it slighlty melts, add back to the batch and whip with a stirring hook 5-10 minutes on low speed. Before using it, let it come down to room temperature. Stir it with a whisk and it’s ready to use.

Decorations & Assembly

• All the components of the cake should be chilled before assembly. Put one cake layer on a cake board and pipe a ring with the Swiss meringue buttercream on the rim of the cake layer. Spread half of the Yogurette ganache on it, then half of the yogurt frosting. Finally, place half of the chopped Yogurette pieces and strawberries on it. Repeat this process one more time. At last, place the last cake layer upside down on the cake. Cover the cake with a thin layer of Swiss meringue buttercream. Chill for 2-3 hours. Cover the cake with Swiss meringue buttercream and pipe details with the Wilton 4B and 1M pipes on it. Then decorate with fresh strawberries, mini chocolate bars and hearts, Yogurette pieces and that’s it. For the best taste experience, cut and serve the cake at room temperature.