Yogurt Cakes
For the yoghurt cake (20 × 20 cm tin):
For the fruit and jelly topping:
A deliciously moist, two-tone yoghurt cake combining delicate vanilla and rich chocolate flavours. Made with Gellwe Pudding Mixes, this soft, fluffy cake is topped with juicy apricots or peaches and a refreshing layer of peach jelly. A colourful, fruity dessert that's perfect for family gatherings, afternoon tea or a sweet summer treat.
Melt the butter in a small saucepan. Beat the eggs with the sugar until light and fluffy. Add the flour, Gellwe Baking Powder and melted butter to the egg mixture, then mix until combined.
Divide the batter into two portions. Add the Gellwe Cream Flavour Pudding Mix and 100 g of natural yoghurt to one portion. Add the Gellwe Chocolate Flavour Pudding Mix and the remaining 100 g of yoghurt to the other. Mix each portion until combined.
Line a 20 × 20 cm baking tin with baking parchment. Transfer the chocolate batter to the tin first, followed by the vanilla batter. Arrange the sliced apricots on top. Place the cake in a preheated oven and bake at 180°C for approximately 45 minutes.
Dissolve the Gellwe Peach Flavour Jelly in one cup of hot water and leave to cool. Once the jelly begins to set, pour it over the cooled cake and refrigerate until fully set.
Enjoy!
