Strawberry_Yoghurt_Jelly_Cake

When I first made this cake for my health-conscious daughter, I used Natvia instead of Sugar. Please replace ‘Sugar’ in this recipe with your favourite natural sweetener if you like. I recommend to make this cake one day before, so that the sponge cake will be moist and jelly is firmly set.


Cake Tin

20cm Round Loose Base Cake Tin

Ingredients

Sponge
Eggs 3
Caster Sugar 1/2 cup
Self-Raising Flour 2/3 cup

Strawberry & Yoghurt Jelly
Strawberries (Fresh or Frozen) 1 punnet (250 to 300g) *hulled & processed smooth
Yoghurt 1 heaped cup (300g)
Sugar 1/3 cup
Lemmon Juice 1 tablespoon
Milk 150ml
Gelatine Leaves 9 sheets (15g)

Strawberry Jelly
Strawberries (Fresh or Frozen) 1/2 punnet (125 to 150g)
Sugar 1 tablespoon
Gelatine Leaves 3 sheets (5g)

Method
  1. Bake a Sponge Cake. Line 20cm loose base cake tin with baking paper. Preheat oven to 180C.
  2. Using an electric mixer, beat Eggs and Sugar in a large bowl until mixture is thick and pale. Then gradually sift Flour over egg mixture folding in with a large spoon until just combined.
  3. Bake for 30 minutes or until cakes spring back when gently touched.
  4. Turn out on wire rack. When it is cool, slice in half.
  5. Make Strawberry & Yoghurt Jelly. Soak 9 Gelatine Leaves in cold water for 5 to 10 minutes.
  6. Warm Milk in a saucepan over a gentle heat, but do not boil. Squeeze Gelatine Leaves slightly to remove excess water, then add to Milk. When Gelatine Leaves are melted, remove from heat.
  7. Wash and hull Strawberries. Using food processor or blender, process Strawberries into smooth puree.
  8. Combine Yoghurt, Sugar, Lemmon Juice and Strawberry puree in a large mixing bowl using a whisk. Add Milk mixture gradually mixing well. Cool in fridge until the mixture starts thickening.
  9. Assemble the cake. Line 20cm cake tin with baking paper.
  10. Place 1 slice of sponge cake in the tin, then pour over half of strawberry & yoghurt jelly mixture. Place another slice of sponge cake on the jelly mixture, then pour over the rest of the jelly mixture. Cool in fridge until set firmly.
  11. Make Strawberry Jelly. Soak 3 Gelatine Leaves in cold water for 5-10 minutes.
  12. Wash and hull Strawberries. Using food processor or blender, process Strawberries into smooth puree.
  13. Warm Strawberry puree and Sugar in a saucepan over a gentle heat. Squeeze Gelatine Leaves slightly to remove excess water, then add to strawberry mixture. When Gelatine Leaves are melted, remove from heat. Then leave it cool.
  14. When the Strawberry Jelly is cool, pour over onto the top of the cake. Cool in fridge until the Strawberry Jelly is completely set.