Today, little creativity in the kitchen, and I just revisited and enriched a classic cake, the 7 jars cake with alchermes and cream, finishing with a nice chopped dark chocolate!
It is an easy-to-make cake, simple but with soaks and fillings it becomes super delicious, absolutely worth trying!
We can use both classic yogurt and Greek yogurt. The only precaution will be, once we add the so-called powders, meaning flour and starch, to check the dough’s density and perhaps add a little more seed oil to adjust!
Read how to make the 7 jars cake with alchermes and cream with the easy recipe below, as always, right after the photo!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
for the pastry cream follow ↓
for the microwave pastry cream follow ↓
- 1 jar plain natural yogurt (125 grams)
- 2 jars sugar
- 2 jars all-purpose flour
- 1 jar potato starch
- 1 packet baking powder
- 3 eggs
- 1 jar seed oil (for me corn)
- 60 g dark chocolate
- to taste alchermes
Tools
#ADV
- Molds
- Mixers
- Spatulas
Steps
1) To prepare the 7 jars cake, pour the yogurt jar into a bowl, then add the sugar and beat the ingredients together with a whisk to obtain a homogeneous cream.
2) Separate the egg whites from the yolks adding the yolks to the yogurt and sugar mixture and whipping everything to incorporate the yolks.
3) Now add the seed oil in a slow stream, and when it is well incorporated, add the flour sifted with the starch and instant baking powder for cakes.
4) At low speed, add these ingredients too with the electric mixer to obtain a smooth, lump-free and homogeneous mixture.
5) Beat the egg whites until stiff and add them in several additions to the previously made mixture, using upward movements.
6) Now pour the mixture of the 7 jars cake with cream and alchermes into a 9.45-inch diameter mold, greased or oiled and floured.
7) Level well with a flexible spatula and bake the 7 jars yogurt cake in a preheated static oven at 356°F, baking for about 45 minutes or depending on your appliance’s characteristics.
8) As always, if the surface of the cake browns too much, cover it with a sheet of aluminum foil and then finish baking.
9) Once cooked, let it cool on a wire rack if possible and prepare the pastry cream. I made the microwave pastry cream recipe that I put on top…
10) Allow the classic pastry cream to cool with cling film in contact, and in the meantime, coarsely chop 60 grams of dark chocolate.
11) Cut the cake in half, soak it with a little alchermes diluted with water and barely sweetened, then fill it with the pastry cream and sprinkle everything with the chopped dark chocolate.
12) Cover everything with the other half, and we are ready for tasting!
13) The 7 jars cake soaked with alchermes and filled with pastry cream and dark chocolate keeps in the refrigerator for a couple of days…
Enjoy!
Annalisa
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Annalisa says….
Clearly, we can fill the 7 jars cake with yogurt with lemon cream and limoncello syrup, or with almond frangipane and almond liqueur syrup… Let’s have fun making our filled 7 jars cake according to our taste!
