I like this cake very much due to the yogurt filling, it reminds me of something I used to eat during my student times in St Peters, some kind of traditional pastry filled with cheese or something similar. This creation, the yogurt cake, probably comes from South East Europe, I have no glue! But the cake is fabulous! You should give it a try!
Step 1 Preparation for the dough
- Egg yolks : 4
- Sugar : 70 gr
- Vanilla sugar : 2 packs (15 gr)
- Salt : 3 gr
- Butter : 190 gr
- Semolina or all purpose flour : 300 gr ( I do prefer semolina)
- Baking powder : 5 gr
- Lemon zest : 2 pcs of lemon
Mix the cold butter with sugar then gradually add the egg yolk, one by one, then add salt, baking powder and semolina (or all purpose flour) until all well combined. Divide the dough into two equal portions and wrap in cling film. Keep in the fridge for at least 1 hour.
Step 2 Preparation for the yogurt filling
- Greek Yogurt 500 gr
- Sour cream 200 gr
- Vanilla sugar 2 packs (15 gr)
- Egg white : 4
- Sugar : 100 gr
- Semolina 20 gr
- Lemon zest
Beat well the egg white (use the white when we separate egg yolk for the dough) with sugar, mix well the yogurt with sour cream then gradually add the egg white. Add the semolina (or all purpose flour) and lemon zest.
Take the dough from the fridge, roll it out according to the size of the mould…my mould is 25 cm x 18 cm x 5,5 cm.
You can use powdered sugar to top the cake but next time I may serve the cake with some blueberries or strawberries jam, together with a cup of tea! Yummy!