Delightful Yogurt Volcano Cake: A Show-Stopping Dessert
Discover how to create an impressive and light yogurt volcano cake that will captivate your guests. This recipe balances rich flavor with a healthy twist, featuring step-by-step instructions, tips, and creative ideas to inspire your baking.
This stunning Yogurt Volcano Cake is guaranteed to impress and delight your guests. Crafted with love for my mother, the goal was to create a dessert that is neither too rich nor overly sweet — and I believe it turned out perfectly.
Step-by-Step Preparation
Total preparation time: 4 hours
Step 1:
Begin by preparing the jelly layer that will serve as the cake’s filling.
Step 2:
Soak gelatin in water until it swells, then gently warm the mixture to fully dissolve the gelatin.
Step 3:
Mix yogurt with jam — I used classic plain yogurt, so if you choose flavored yogurt, you can skip adding extra sweeteners. Feel free to add berries or fruit pieces to the jelly for extra texture.
Step 4:
Pour the liquid gelatin into the yogurt mixture and stir thoroughly to combine.
Step 5:
Line a mold with plastic wrap for easy removal, pour in the mixture, and refrigerate until set.
Step 6:
While the jelly sets, prepare the sponge cake.
Step 7:
Whisk eggs with sugar until fluffy, then add condensed milk and mayonnaise, blending everything together. Add baking powder and flour, mixing until smooth.
Step 8:
Finally, stir in cocoa powder for a rich chocolate flavor.
Step 9:
Grease a pan with oil and dust with flour, pour half the batter in, and bake in a preheated oven at 392°F (200°C) for 30–45 minutes. Test doneness with a toothpick. Repeat with the remaining batter.
Step 10:
Bake two sponge cake layers.
Step 11:
While the layers bake, prepare the cream filling.
Step 12:
Mix egg, sugar, and flour until smooth.
Step 13:
Gradually add warm milk and cook over a double boiler until small bubbles appear.
Step 14:
Allow the cream to cool completely.
Step 15:
Begin assembling the cake. Cut each sponge into halves. Set aside three halves for later.
Step 16:
Cut one half into 12 smaller pieces.
Step 17:
To keep the cake moist and well-bound, prepare a soaking syrup using canned fruit compote syrup mixed with 3.5 oz (100 ml) of brandy. For a kid-friendly version, omit the alcohol.
Step 18:
Use three sponge layers for the base. Spread cream between each layer as you stack them, applying only cream on the bottom layer.
Step 19:
Soak the second and third layers with syrup before spreading cream.
Step 20:
Place the set jelly mixture in the center of the base.
Step 21:
Dip each cake segment into the syrup and arrange them vertically around the jelly, with the wider side resting on the base, creating the 'volcano' shape.
Step 22:
Press segments firmly together to ensure they stick. Coat the entire cake with the remaining cream and chill in the refrigerator for 4–6 hours, or overnight for best results.
Step 23:
Prepare the glaze by boiling sugar with water for 10 minutes, then cool and whip it until light. Add cocoa powder to color.
Step 24:
Reheat the glaze briefly and pour it quickly over the cake to create a flowing lava effect, as it sets almost immediately.
Step 25:
Fill the volcano crater with fresh or preserved berries — I used frozen raspberries for a vibrant touch.
Step 26:
Dust with powdered sugar and serve this spectacular creation at your next celebration.
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