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Saturday, January 1, 2011

Cherry Joghurt Cake

Mum  :  Well son, what else do you miss now that you've had your cheese cake
Son  :  You know that cherry ding with yoghurt.
Mum  :  Ah !    Got it !

This is one cake which gives you a smug feeling even after you've indulged away more than 2 pieces in one sitting.

Instead of cherries, you may use pineapples, pears, apricots; whatever to your own liking.

 3 cm x 24 cm sponge or butter cake base. 
A 28 cm cake base would also do and preferably it should not be more than 3 cm. thick.
1 or 2 tbsp cherry jam/jelly.  
Metal ring


400 ml (2 tubs) whipping cream         
2 packs cream stiffener                  
400 gm (2 tubs)  joghurt 3.5% fat
2 tbsp sugar

2 tsp   vanilla essence

1 bottle (375 gm) sweet cherries (w/o stones)
Jelly powder for 250ml liquid

1. Spread cherry jam over the top of cake base.            
This is to prevent moisture from seeping thru the cake.

2. Drain cherries with a sieve.   Collect liquid/juice which should be about 250ml.

3. Add sugar, vanilla essence and stiffener to cream and whisk till stiff.  Do not overdo or else you will have butter and butter milk :-)

4. Drain water from joghurt if there is any.  Some joghurt are creamy and some are like curds.
If curds, stir to break up lumps.  

5. Gently fold joghurt to whipped cream with a whisk till well mixed.

6. Place metal ring around cake base.  Tighten so that the ring is hugging the cake snugly. 

7.  Spoon joghurt cream over cake base, levelling the top.

8. Arrange drained cherries on top of joghurt cream.

9.  Warm up cherry liquid and add jelly powder.   Soon as the jelly dissolves, pour
jelly over the top of cake.

10.  Set aside or place in refrigerator to
let the jelly set.

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