Delicious Rhubarb Yogurt Cake with Strawberry Compote Topping
A tender yogurt cake layered with roasted rhubarb and strawberry compote, creating the perfect balance of sweet and tart flavors in every bite.
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Cooking tools:
- Stand mixer
- Kitchen scale
- Oven
- Cake pan
- Parchment paper
- Mixing bowl
- Whisk
- Sifter
- Spatula
- Skewer
- Cooling rack
- Baking sheet
- Saucepan
- Stove
- Cake ring
- Acetate collar
- Offset spatula
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Chef's knife
- Cutting board
Ingredients
- 60 g vegetable oil
- 50 g granulated sugar
- 50 g brown sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 60 g thick Greek or Turkish yogurt, room temperature
- 100 g pastry flour (all-purpose flour works too)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 90 g rhubarb, cut into small pieces
- 250 g rhubarb, cut into small pieces
- 140 g fruit puree (half rhubarb, half strawberry)
- 75 g granulated sugar
- 10 g lemon juice
- 3 gelatine sheets (approximately 5.1 g total)
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