Go Back
healthy fruit cake greek yogurt

Birthday Fruit Cake

Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Servings: 10
Course: Dessert
Cuisine: Mediterranean
Calories: 160
Ingredients Method

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

Method
 

Sponge Cake
  1. Preheat oven to 320ºF/160ºC.
  2. 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.
  3. In a separate bowl, sift the flour and the baking powder. Add to the egg mixture.
  4. 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.
  5. With a rubber spatula, gently mix about a third of the egg white mixture to the batter. Repeat the process 2 more times.
  6. 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.
  7. Transfer pans to a wire rack and let cool for 10 minutes. Invert cakes onto the rack cool completely before frosting.
Chantilly Cream
  1. 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.
  2. 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.
  3. In a bowl, whip the chilled cream with the strained greek yogurt until well combined.
Assemble
  1. Cut the Sponge Cake into two layers.
  2. Place the first layer in your cake pan. Add half of the frosting and top with fruit of choice.
  3. Place the second layer on top and press gently. Top with the remaining frosting.
  4. Chill in the refrigerator for at least two hours.
Enjoy!