The recipe of this wonderful, very berry pretty, light, and absolutely delicious cake has been floating around the immenseness of Facebook cooking groups since May, with the original post by a very kindhearted lady Yelena Baraz. Another wonderful lady, Svetlana Krayz, has made this cake many times for her family, that fell in love with it, and posted the recipe with her tips many many times, I however always missed the opportunity to write the recipe down, before the post got pushed down with new content.
Yesterday was my lucky day – another community member made the cake again and posted the recipe, as I was looking through the group. Of course I had to make it, especially since I had a bunch of my sons friends over helping with moving stuff from the basement, and the cake was a great way to show them my appreciation.
What can I say – they loved it and I will definitely make it again over and over.
- 1 1/2cups flour (gluten free all purpose flour will work as well as whole wheat – use maybe 11/4 whole wheat flour)
- 1/2 cup sugar( you can substitute honey, agave syrup)
- 3 eggs
- 1 cup kefir or yogurt (I used 6 oz berry super smoothie and added whey to make a cup of liquid, and reduced the sugar amount by half to compensate by the one in the smoothie)
- 1 1/2 – 2 cup berries to taste(slice the strawberries or stone fruit if you use it, Svetlana also recommends not to use too much fruit, because the cake will not rise well)
- 1/2tsp baking soda,
- 1/2 tsp. baking powder
- Preheat oven to 400F
- Place kefir in a bowl, mix in the soda, you wil see the soda react with kefir – it will thicken and tiny bubbles will form
- In a separate bowl mix eggs with sugar- by hand, or with a mixer , add kefir with baking soda, baking powder mix.
- Add the flour to the liquid, do not overmix. The dough should be the consistency of thin sour cream, or kefir. It’s a very light dough.
- Grease a 9″ cake pan, add half the dough and layer 1/2 of the berries on top.
- Add the rest of the dough and layer berries in a pretty pattern
- Bake at 400 about 30-50 min. Check the cake after 30 minutes, I forgot to do so and the cake got a little discolored, even though it didn’t burn and tasted AMAZING.