Strawberry and Yogurt Cloud Bundt Cake

Traditional recipe and also with the Bimby

The classic Spring cake that every mom or grandma prepares for their family sooner or later.
Today I will offer you a light version, without sugar or fats. To sweeten, I’ll use a little sweetener and a few strawberries that will create a softness inside that sends you into ecstasy.

Thought for you:

Cost: Very economical
Rest time: 20 Minutes
Preparation time: 10 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

129.97 Kcal

calories per serving

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Energy 129.97 (Kcal)
Carbohydrates 36.46 (g) of which sugars 3.43 (g)
Proteins 7.06 (g)
Fat 1.94 (g) of which saturated 0.75 (g)of which unsaturated 0.99 (g)
Fibers 1.45 (g)
Sodium 76.53 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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10 1/2 oz strawberries
2 tbsp lemon juice
3 eggs
1 3/4 cups all-purpose flour (or Fiberpasta flour or another low G.I. flour)
1 packet vanillin
1 packet baking powder
2 3/4 oz erythritol (or 1 1/2 tbsp of Stevia or 2 3/4 oz of sugar)
5 oz 0% fat Greek yogurt
1 pinch salt
2 strawberries
1 oz erythritol (blended into powder)

Tools

What we need to make the

2 Bowls
1 Parchment paper
1 Knife
1 Pan 24 cm bundt pan
1 Plate 24 cm dessert plate

Steps

To make the

First, preheat the oven to 356°F (static). Squeeze a lemon and collect half of its juice
Starting with the raw material, it’s important to choose quality, organic ones.
Wash the strawberries in plenty of water multiple times and let them dry
Slice the strawberries and squeeze lemon over both.
Line the bundt pan with parchment paper, or butter and flour it.
Place the sweetener and eggs in the stand mixer or bowl if using handheld beaters, and start to whip.
Add the yogurt and continue whipping for a few minutes
Once the mixture is whipped, gradually add the flour with baking powder and vanillin, and continue to mix gently with a spatula.
As soon as the mixture looks smooth and homogeneous, turn off the mixer or beaters
Pour half into the pan,
Add half of the strawberries,
Complete with the rest of the mixture, and add the rest of the strawberries without mixing.
Put in a preheated oven for 20 minutes at 356°F (static).
Check the baking with a toothpick.
When you take it out, wait for it to cool down, then remove it from the pan,
and dust with the sweetener powdered in a blender, and decorate the Strawberry and Yogurt Cloud Bundt Cake with strawberries as you like.
Insert the butterfly whisk into the bowl, add the sweetener, and eggs, and start whipping for 3 min. butterfly speed 3
add the yogurt with the butterfly moving at speed 3 for 2 minutes.
Once the mixture is whipped, add the flour through the hole, and gradually continue to whip at speed 3 for another 2 minutes
With the Bimby running at speed 3, add the vanillin, yogurt, and salt, and when these ingredients are well combined, add the baking powder.
As soon as the mixture looks smooth and homogeneous, turn off the Bimby, and
pour half into the pan,
Add half of the strawberries.
Complete with the rest of the mixture, and add the rest of the strawberries without mixing.
Put in a preheated oven for 20 minutes at 356°F (static)
Check the baking with a toothpick.
When you take it out, wait for it to cool down, then remove it from the pan,
Wash and dry the bowl, put the rest of the sweetener, and powder it for 10 sec. speed 10. Collect with the spatula and use this to dust the Strawberry and Yogurt Cloud Bundt Cake, decorating as you wish with strawberries.