Spring really is in the air now. There are snowdrops clustered in the garden, vibrant purple and gold crocuses, and daffodils proudly standing tall. For me, pink and spring have always seemed to go hand in hand. I wanted to make a pink cake, and here’s the beautiful result.
This cake already wins the award for “Most Rapidly Consumed Cake of the Year.” I baked it in the afternoon, but 2 hours later, more than half of it had already vanished.
The name was a bit of a conundrum. Calling it a Strawberry and Raspberry Triple Layer Yoghurt Cake seemed a bit long-winded, so straspberry it is.
The recipe for the sponge itself was adapted from the yoghurt cake from Chocolate & Zucchini, an excellent French foodie blog. I made a few modifications – I didn’t know the volume of yoghurt in Muller Strawberry Corners, for instance, so I used 2 and hoped for the best.
Anyway, the speed at which it was consumed should be testimony to how delicious this cake was. It was light and fresh, but substantial and satisfying all at the same time. The flavours are very delicate, with the tang from the yoghurt complimenting the strawberry and raspberry flavours beautifully. The crust does darken considerably (in fact, in the photo it looks alarmingly black) but I assure you it definitely wasn’t burnt.
Also another note for this who prefer to healthify their baking – I tried making the cake a 2nd time using fat-free fromage frais, and the results weren’t nearly as tender or light, so here, I would highly recommend using the full-fat version for the best results.
Straspberry Triple Layer Cake
Cake recipe adapted from Chocolate and Zucchini.
For the cake:
- 2 eggs
- 200g caster sugar
- 2 pots of yoghurt (I used Muller Strawberry Corners – save the compote for filling the cakes with)
- 80ml vegetable oil
- 240g plain flour
- 1 and 1/2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract
- 20g finely chopped, freeze-dried strawberries/raspberries
For the filling and icing:
- strawberry compote from 2 Muller Corners
- strawberry jam
- milk/water (optional)
- 50g unsalted butter
- 100g icing sugar
- 3-4 powdered freeze-dried raspberries
Preheat the oven to 180˚C. Grease and line 3 x 15cm cake tins.
Whisk the eggs and sugar together. Whisk in the yoghurt, followed by the oil, and vanilla extract. Mix the flour, baking powder, and bicarbonate of soda together. Add it to the liquid mixture in one go, and fold in gently, just until the flour disappears, even if the batter is still lumpy. Fold in the freeze-dried fruit. Divide between the tins and bake for 20-25 minutes until golden and springy.
Remove the cakes from the tins and leave to cool. Trim the cakes flat with a bread knife.
Make the buttercream by beating together butter and sugar until fluffy, then adding a little milk if it is too stiff. Add a spoonful of compote or jam, to tint the icing pink. Pipe a ring of buttercream on each cake layer, and a spiral going into the centre of the cake. Smooth out to form a smooth layer with a palette knife. On the 2 middle layers, sprinkle over half the powdered freeze-dried strawberries, then top with a thin layer of compote/jam. Stack the layers on top of each other. Finally, on the top layer, sprinkle with the remaining freeze-dried raspberries.