This cake needs to be refrigerated and will be served cold, hence its name.
This recipe is made for a mold of 20cm diameter. It will serve 15 people.
You will need the following for the batter:
3 large eggs
225 grams of sugar
100 grams of yogurt
40 grams of butter
235 grams of wheat flour
8 grams of baking powder
15 ml of vanilla extract
For the filling, you will need the following:
300 grams of milk
200 grams of condensed milk
30 grams of corn starch
1/2 vanilla bean (or flavoring paste, extract, essence)
50 grams of water
12 grams of unflavored gelatin
150 ml of fresh whipped cream
Whisk the egg whites until creamy. Add the yolks and combine with a silicon spatula. Add the sugar and the vanilla extract and mix again. Add the flour and turn until the batter is uniform. Make sure you do not over mix. Add the yogurt. The original recipe is made with milk. However, yogurt is better as its acidity will keep the cake moist. Lastly, the butter and then the baking powder are added and the ingredients are all blended together. Bake in the oven at 180 degrees Celsius for about 35 minutes if batter is in one mold. If you separate in 2 molds, baking time will be reduced to 25 min.
For the filling, put all ingredients in a pot. Mix and then turn the heat on. Stir until the consistency is like heavy cream. Turn off the heat and set aside. Pour the gelatin into the water. Wait a couple of minutes and add to the warm heavy cream. Keep mixing until gelatin is well combined in the cream. Meanwhile, whisk the whipped cream until you have the fluffy Chantilly texture. Save 2-3 tablespoons of cream aside. The rest will be added to the cream once cold or at room temperature. Make sure that it is not warm to avoid the cream becoming liquid.
Wait for the cake to cool down. If you have used one mold, cut the cake in half horizontally. If you have used 2 molds, you don't need to cut the cakes and will use these as layers.
Check what fruits you have at hand. You may use canned apricots, pineapples or peaches for the filling. If you don't have preserved fruits, you can make them easily (recipe in another post). You can use fresh figs, grapes, cherries, blueberries, or strawberries. Remember that when using fresh fruits, your refrigerated cake needs to be consumed within maximum 2 days. Compote fruits allow for the cake to last about 4-5 days in the fridge.
Mix the diced fruits in the cold cream with a silicone spatula. Spread on top of the first layer. Add the second cake later and spread the saved Chantilly on top of it. Decorate with remaining fruits and place in the fridge for at least 6-7 hours. Serve chilled. To note that this cake can be baked at any time of the year using seasonal fruits. As an additional tip, assemble the cake inside the mold to ensure that it looks perfectly aligned.
Bon appétit!
