Elegant Floral Yogurt Wedding Cake

So beautiful and gentle — it will make your holiday unique! Yogurt cake Bride with flowers turns out incredibly delicious. It bakes quite quickly despite the fact that it consists of 12 cake layers. Decorated with mastic flowers, it will attract everyoneʼs attention and add tenderness and lightness to your holiday.
cook time: 3h
Ruby Colston
Elegant Floral Yogurt Wedding Cake

Nutrition Facts (per serving)

279
Calories
10g
Fat
40g
Carbs
5g
Protein

Ingredients (20 portions)

Dough for cakes:

Eggs 2 pc
Wheat flour 4 cup
Sugar 1 cup
Honey 2 tbsp
Margarine 100 g
Soda 2 tsp

Cream:

Sour cream 400 g
Powdered sugar 0.5 cup
Yogurt 500 g
Jam 2 tbsp

Chocolate glaze:

bitter chocolate 50 g
Butter 20 g

Decorations:

Powdered sugar 0.5 cup
Mastic g
Egg whites 2 pc

Recipe instructions

Step 1

Step 1
How to make a yogurt wedding cake Bride with flowers? First, prepare the necessary ingredients for the cakes. Remove the margarine from the refrigerator in advance; it should be at room temperature. You can replace margarine with butter. You will need two full heaped teaspoons of soda. Sift the flour so that it is saturated with oxygen. This will make the cakes more fluffy and airy. Turn on the oven to 160-170 degrees in advance.

Step 2

Step 2
Mix all products except flour and soda in a deep bowl.

Step 3

Step 3
Place the bowl in a water bath and stir while heating until smooth. Then add soda slaked with citric acid or vinegar. Read about all the nuances of working with soda in a separate article, link at the end of the recipe. Stir the mixture until bubbles appear.

Step 4

Step 4
Remove the bowl from the water bath, add the sifted flour and knead the dough. Depending on the quality of flour, you may need a little more or a little less. You can read more about flour and its properties in a separate article, link at the end of the recipe.

Step 5

Step 5
Cool the dough and divide into 12 parts.

Step 6

Step 6
Thinly roll out the dough pieces into round cakes. To achieve even edges, cut out a circle from the cakes using a suitable sized plate. It is better to do this directly on parchment. You can choose the right parchment paper by reading a separate article about the features of parchment, the link is at the end of the recipe. The cakes are baked instantly, so I recommend working on three pans: one is cooling, the cake is baking on the other, the third is in line.

Step 7

Step 7
Bake the cakes for 3-5 minutes in an oven preheated to 170 degrees. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Bake 12 cakes.

Step 8

Step 8
Also bake two more small cakes from the scraps of dough.

Step 9

Step 9
While the cakes are cooling, prepare the cream. For this cake I used white, classic yogurt and jam for sweetness. You can also take any fruit yogurt. It is better to use thicker sour cream, so the cake will turn out tastier.

Step 10

Step 10
Mix yogurt with jam.

Step 11

Step 11
Mix sour cream with powdered sugar.

Step 12

Step 12
You can start assembling the cake. Spread the first cake layer with yoghurt and jam. Place the second cake layer on it and brush it with sour cream and powdered sugar. Grease the third cake with yogurt, the fourth with sour cream, etc.

Step 13

Step 13
Place small flatbreads on top of the cake and pour yogurt over it. Place the cake in the refrigerator to soak.

Step 14

Step 14
We will decorate the cake with mastic flowers. You will need mastic in three colors — white, yellow and green. You can use both store-bought and homemade mastic. You will find recipes for homemade mastic at the end of the recipe. Make flower centers from yellow mastic by rolling into balls and flattening them a little. Place the balls on toothpicks dipped in water and let them dry.

Step 15

Step 15
Roll out the white mastic into a thin layer. It is better to do this between pieces of cling film. Use a star or flower cutter to cut out the petals. Using the same mold, cut out green leaves from green mastic rolled out into a thin layer.

Step 16

Step 16
Place the petals and leaves on a toothpick to the yellow centers and give them shape. Let the flowers harden.

Step 17

Step 17
While the flowers are drying, make the glaze. Melt chocolate and butter in a water bath. Read about how to do this correctly at the end of the recipe.

Step 18

Step 18
Pour the chocolate glaze over the top of the cake and smooth it out.

Step 19

Step 19
We will decorate the sides of the cake with whipped egg white. Prepare the necessary ingredients for this. Wash the eggs thoroughly with soda, since the shell may contain a large number of harmful bacteria.

Step 20

Step 20
Carefully separate the whites from the yolks. One drop of yolks should not reach the whites, otherwise they will not beat. Place the yolks in the refrigerator; they will not be needed. Start beating the whites with a mixer, gradually adding powdered sugar. The mixer container and beaters must be clean and dry. Read about all other nuances of working with proteins at the end of the recipe. Place the container with the whites in a water bath and continue beating.

Step 21

Step 21
Beat the whites until stiff peaks form.

Step 22

Step 22
Place the whipped egg whites in a pastry bag and decorate the sides and mark places for the flowers.

Step 23

Step 23
Decorate the cake with flowers.

Step 24

Step 24
The cake turns out to be very large, just right for a big celebration. Bon appetit!

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