Fluffy yoghurt cake: Your foolproof dessert delight

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

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

Preparing this cake is incredibly simple. After tasting the first slice, you'll understand what we mean when we speak of its extraordinary softness. It's as if you're reaching for a dessert straight from heaven, reminiscent of a fluffy cloud from fairy tales. This might be an ambitious comparison, but you'll change your mind once you've baked this yogurt cake.

Ingredients:

• 2 cups of plain flour,
• 1 cup of sugar,
• about 300 grams of cottage cheese,
• about 150 ml of natural yoghurt,
• about 120 ml of vegetable oil,
• 5 eggs,
• 4 tablespoons of icing sugar,
• 1 teaspoon of baking powder,
• 1/2 teaspoon of bicarbonate of soda,
• a pinch of salt.

Preparation:

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

Although the cake is delightful on its own, you can enhance 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 or cornflour,
• 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 or cornflour with cold water.
4. Reduce the heat under the saucepan with cherries. Pour in the prepared flour 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!