Birthday Fruit Cake with Greek Yoghurt Frosting
Celebrate special occasions with our Birthday Fruit Cake, a delightful delicacy with no refined sweeteners or fat. With only 160 calories and 5 grams of fat per serving, this cake is a revelation in terms of both flavor and healthiness. Prepare to be surprised by how delicious a healthier birthday cake can be!
The sponge cake is both light and fluffy, made from a delicate blend of egg yolks, honey, lemon zest, a hint of vanilla essence, vegetable oil, and milk. The flour, which has been sifted and blended with baking powder, contributes to a delicate crumb that is both tender and airy. What truly elevates this sponge cake, are the egg whites, whipped to perfection with a pinch of salt, creating a cloud-like texture that defies the cake’s low-fat, low-calorie nature.
In terms of frosting, I’ve used the natural sweetness of stevia extract, along with the mild flavor of lemon zest and a dab of vanilla extract. Warm, velvety custard is made by gently heating milk and mixing it with egg yolks and cornflour before whisking it into creamy Greek yogurt. This frosting is a celebration of flavors and textures, a guilt-free treat that perfectly caps our cake.
A generous layer of colorful, fresh fruit takes center stage, transforming this cake into a work of art. You can choose from a medley of your favorite fruits, diced or sliced, to create a visually stunning and mouthwatering decoration.
This Birthday Fruit Cake it’s a testament to the joy of savoring life’s special moments while maintaining a healthy lifestyle.
So, whether you’re celebrating a birthday or simply craving a sweet treat with a healthier twist, this cake is ready to make your day special, a moment of pleasure that’s as beautiful as it is delicious.
Birthday Fruit Cake
Ingredients
Sponge Cake
- 2 Egg yolks
- 80 g Honey
- 1 tsp Lemon zest
- 10 drops Vanilla Extract
- 30 ml Vegetable Oil
- 90 ml Milk
- 30 g Flour sifted
- 1 tsp Baking powder
- 4 Egg Whites
- Pinch of salt
Greek Yogurt Chantilly Frosting
- 2 Egg yolks
- Stevia extract to taste
- 1 tsp Lemon zest
- 5 drops Vanilla Extract
- 15 g Flour
- 250 ml Milk heated
- 300 g Greek Yogurt strained
Fruit of Choice
- 500 g Fresh Fruit diced or sliced
Instructions
Sponge Cake
- Preheat oven to 320ºF/160ºC.
- In a large bowl, mix the egg yolks, honey, lemon zest and vanilla extract, gradually add in the vegetable oil and beat for 3 about minutes. Add in the milk.
- In a separate bowl, sift the flour and the baking powder. Add to the egg mixture.
- In another bowl, beat the egg whites with a pinch of salt until the peak stands straight up when the beaters are lifted from the mixture.
- With a rubber spatula, gently mix about a third of the egg white mixture to the batter. Repeat the process 2 more times.
- Pour the batter into prepared pans. Bake in a water bath for about 30 minutes, until a toothpick inserted in the center of the cake comes out clean.
- Transfer pans to a wire rack and let cool for 10 minutes. Invert cakes onto the rack cool completely before frosting.
Chantilly Cream
- Pour the milk in a saucepan bring it to a simmer. In a bowl, whisk the egg yolks with stevia extract, lemon zest and vanilla. Add the sifted flour and continue stirring until well combined. Pour the hot milk over, stirring constantly.
- Bring it all back on the heat and keep stirring until the cream has thickened. Transfer it to a bowl and cover with cling film. Bring to room temperature.
- In a bowl, whip the chilled cream with the strained greek yogurt until well combined.
Assemble
- Cut the Sponge Cake into two layers.
- Place the first layer in your cake pan. Add half of the frosting and top with fruit of choice.
- Place the second layer on top and press gently. Top with the remaining frosting.
- Chill in the refrigerator for at least two hours.