Fluffy yogurt cake: A quick and easy baking delight

This cake is light, fluffy, and soft as a pillow on which you lay your head after a tough day. It effectively lifts your spirits on a gloomy day, sweetens the afternoons, and has guests raving. Plus, you won't spend a fortune on ingredients or long hours on preparation.

In an ideal world, we always have time for long hours spent in the kitchen, browsing through recipes, choosing ingredients, mixing, baking, and decorating the most elaborate cakes. However, in reality, we often lack time. In such moments, yogurt cake comes to the rescue.

Preparing this cake is incredibly simple. After trying the first slice, you'll understand what we mean when we talk about its extraordinary softness. It's like reaching for a dessert straight from heaven, reminiscent of a fluffy cloud from fairy tales. This might be a far-fetched comparison, but you'll change your mind once you finish baking this yogurt cake.

Ingredients:

• 2 cups of all-purpose flour,
• 1 cup of sugar,
• about 300 grams of cottage cheese,
• about 160 mL of natural yogurt,
• about 125 mL of vegetable oil,
• 5 eggs,
• 4 tablespoons of powdered sugar,
• 1 teaspoon of baking powder,
• 1/2 teaspoon of baking soda,
• a pinch of salt.

Preparation:

1. Crack the eggs into a bowl, add sugar and salt, and beat into a fluffy, light mass.
2. Add natural yogurt, mixing constantly.
3. Pour in the vegetable oil, sift in the flour, baking powder, and soda, and combine into a smooth batter.
4. Pour into a springform pan lined with parchment paper.
5. Crush the cottage cheese in a container, add one egg, powdered sugar, and blend into a uniform mass.
6. Pour it over the cake in the springform pan and gently smooth it out.
7. Bake in an oven preheated to 180°C for about 45 minutes. Once cooled, sprinkle with powdered sugar.

Although the cake is delicious on its own, you can elevate it with tasty toppings. Simply decorate the top with cherry compote, roasted apples, or in a quick version, spread with your favourite jam.

Ingredients:

• about 400-500 grams of pitted cherries (fresh or frozen),
• 2-4 tablespoons of sugar (to taste),
• 1 tablespoon of lemon juice,
• 1 tablespoon of potato starch or cornstarch,
• 2-3 tablespoons of cold water.

Preparation:

1. Place the cherries in a saucepan, add sugar and lemon juice. Mix and simmer over low heat. If using frozen cherries, heat them first without any additions until they thaw.
2. Cook for a few minutes until the cherries soften and release more juice.
3. In a small bowl, mix the potato starch with cold water.
4. Reduce the heat under the saucepan with cherries. Pour in the prepared starch suspension, stirring constantly to prevent lumps.
5. Cook, stirring, until the compote thickens and becomes glossy. Remove from heat.

Pour the finished compote over the cake once cooled. Enjoy!