Prepare to be amazed by this incredibly fluffy and moist yogurt cake that’s taking the internet by storm! With a perfect balance of cherry jam, delicate cream, and a tender cake base, this recipe is sure to become your new favorite dessert.
Ingredients
Cherry Jam
- Cherries (frozen): 500 g
- Cornstarch: 70 g (6 tablespoons)
- Sugar: 150 g (¾ cup)
- Water: 150 ml (⅔ cup)
Cake Dough
- Egg yolks: 3
- Salt: Pinch
- Powdered sugar: 80 g (6 tablespoons)
- Melted butter: 80 g (1 stick)
- Vanilla extract: 1 teaspoon
- All-purpose flour: 200 g
- Baking powder: 1 teaspoon
Cream Filling
- Greek yogurt: 500 g
- Cornstarch: 50 g (4 tablespoons)
- Vanilla extract: 1 teaspoon
- Egg whites: 3
- Salt: Pinch
- Sugar: 130 g (⅔ cup)
Step-by-Step Instructions
- Cherry Jam Preparation:
- Combine cherries, cornstarch, sugar, and water in a saucepan
- Cook until thickened, stirring constantly
- Set aside to cool
- Cake Dough:
- Mix egg yolks, salt, and powdered sugar
- Add melted butter and vanilla
- Incorporate flour and baking powder
- Chill a small portion of dough in the freezer for 15 minutes
- Cream Filling:
- Mix Greek yogurt, cornstarch, and vanilla
- In a separate bowl, beat egg whites with salt
- Gradually add sugar, beating until stiff peaks form
- Gently fold egg whites into yogurt mixture
- Cake Assembly:
- Prepare a 20 cm (8-inch) baking pan
- Layer cake batter, jam, and cream
- Grate the frozen dough portion on top
- Baking:
- Preheat oven to 180°C (350°F)
- Bake for 40 minutes or until top is evenly risen
Nutritional Information
- Serving Size: 1 slice
- Calories: Approximately 300-350
- Protein: 8-10g
- Carbohydrates: 40-45g
- Fat: 12-15g
Cooking Tips
- Use room temperature ingredients for best results
- Don’t overmix the batter to maintain fluffy texture
- Check cake doneness with a toothpick
- Allow cake to cool completely before slicing
Variations
- Substitute cherries with other berries
- Use low-fat Greek yogurt for lighter version
- Add almond extract for extra flavor
- Experiment with different jam types
Frequently Asked Questions
Q1: Can I make this cake ahead of time? A: Yes, it stays fresh for 2-3 days when refrigerated.
Q2: Can I freeze this cake? A: Freeze for up to 1 month, wrapped tightly.
Q3: What if my cream doesn’t set? A: Ensure egg whites are beaten to stiff peaks.
Q4: Can I use fresh cherries? A: Yes, but adjust sugar based on cherry sweetness.
Q5: Is this cake gluten-free? A: Use gluten-free flour for a gluten-free version.
Storage and Serving Tips
- Store in refrigerator
- Best served slightly chilled
- Dust with powdered sugar before serving
- Enjoy within 3 days for optimal freshness
Indulge in this viral sensation – a cake that’s as beautiful as it is delicious!
Would you like me to explain or break down the code?