Sweet cheese and yogurt cake

Name: Sweet cheese and yogurt cake - Roxana O.
Ingredients: Base: 230 g flour; 150 g butter; 230 g Greek yogurt (10%); 3 large eggs; 230 g sugar; vanilla; a pinch of salt; a good pinch of turmeric; 3 egg whites beaten with a tablespoon of powdered vanilla sugar; 1 teaspoon baking powder; juice from 1/2 lemon; zest from 1/2 large lemon; zest from 1 small orange. Cream cheese: 400 g sweet cheese; vanilla; 3 heaping tablespoons of sugar; 3 egg yolks; 3 tablespoons Greek yogurt; zest from 1/2 lemon; powdered vanilla sugar for decoration.

Dessert - Sweet cheese and yogurt cake by Roxana O. - Recipia

Cheese and Yogurt Cake There are days when I feel the need to make a simple cake, but one that still offers something interesting. This cheese and yogurt cake is the kind of dessert I've tested multiple times, including when I had extra fruit or wanted a lighter version. It doesn't require complicated techniques and doesn't have hard-to-find ingredients. Plus, even if you don't decorate it too much, it still has a good texture and a fresh taste. Quick Info Total time: about 55-60 minutes (preparation + baking) Preparation time: 20-25 minutes Baking time: 30-35 minutes Servings: 12-16, depending on slice size Difficulty: medium, requires some attention to the egg whites and assembly Recipe type: homemade dessert, suitable for weekends or when you have guests Ingredients For the base: - 230 g flour - 150 g butter - 230 g Greek yogurt (10%) - 3 large eggs - 230 g sugar - vanilla (extract or vanilla sugar) - a pinch of salt - a pinch of turmeric (for color) - 3 extra egg whites - 1 tablespoon powdered vanilla sugar (for whipping the egg whites) - 1 teaspoon baking powder - juice from 1/2 lemon - zest from 1/2 large lemon - zest from 1 small orange For the cheese cream: - 400 g sweet cheese - vanilla (extract or vanilla sugar) - 3 heaping tablespoons of sugar - 3 egg yolks - 3 tablespoons Greek yogurt (the same used for the base) - zest from 1/2 lemon For decoration: - powdered vanilla sugar Instructions 1. Prepare the butter. Place the butter in a saucepan and melt it over low heat, then set it aside to reach room temperature. 2. Prepare the baking pan. I use a rectangular pan with a removable bottom, measuring 38x27 cm. I line it with parchment paper, including the sides if possible. 3. Separate the eggs. From the 3 large eggs, separate the egg whites from the yolks. Place the egg whites in a clean bowl to use for the base. 4. Whip the extra egg whites. In another bowl, add the 3 separated egg whites and whip them into a foam with a tablespoon of powdered vanilla sugar. Continue until you achieve a dense foam, similar to meringue. 5. Mix the yolks and whole eggs. In the large bowl, add the yolks from the separated eggs + the 3 whole eggs. Add a pinch of salt. Mix well for 2-3 minutes until the mixture increases in volume and lightens in color. 6. Add sugar and vanilla. Incorporate the sugar and vanilla into the egg mixture and mix for another 2-3 minutes. It should be frothy and the sugar should feel dissolved. 7. Add yogurt to the mixture. Add the Greek yogurt and continue mixing until the mixture becomes smooth and lump-free. 8. Add turmeric, flour, baking powder, citrus zest, and lemon juice. At this point, add the turmeric powder, flour, baking powder, lemon zest, orange zest, and lemon juice. Mix briefly, just enough to incorporate the dry ingredients. 9. Incorporate the melted butter. Pour in the melted butter and mix on low speed for another 30 seconds until everything is uniform. 10. Add the egg white foam. Stop using the mixer. Gently fold the egg white foam (from step 4) into the mixture with a spatula, using wide movements to keep the air in. Do not overmix. 11. Pour the mixture into the pan. Pour all the batter into the lined pan and level it gently. 12. Prepare the cheese cream. In a separate bowl, combine the sweet cheese, sugar, vanilla, egg yolks, yogurt, and lemon zest. Mix everything for a few minutes until the cream becomes smooth and homogeneous. 13. Spread the cheese cream over the base. Using a spoon, dollop the cheese cream in various spots over the batter without spreading it completely, to create pockets of cream in the base. 14. Bake the cake. Place the pan in the preheated oven at 180°C. Bake for 30-35 minutes, but check after 25 minutes and adjust the time according to your oven. The cake should be golden and pass the toothpick test (the toothpick should come out clean from the center of the base, without being wet). 15. Allow the cake to cool completely in the pan. Do not cut it while hot, as it will be too soft and won't hold its shape well. 16. Once completely cool, dust with powdered vanilla sugar and cut into portions. Why I Make This Recipe Often It's a quick cake for how delicious it is, it doesn't require complicated ingredients, and it can be easily adapted to whatever you have in the fridge. The texture remains fluffy and moist even after a day. It's also suitable when you want something lighter than a rich cream cake. It pairs well with coffee or can be taken on the go. Tips and Variations Tips - Do not overmix after adding the egg white foam to avoid losing air and ending up with a dense base. - Check the oven after 25 minutes, especially if you have an oven that bakes unevenly. - Let the cake cool completely in the pan for clean slicing. - Make sure the sweet cheese is well-drained if it has whey. Substitutions - Greek yogurt can be replaced with another type of full-fat yogurt, but the texture and taste will change slightly. - Turmeric doesn't alter the taste; it's mainly for color, so it can be omitted. - Instead of orange zest, you can use only lemon zest. Variations - For a fruity version, add some pieces of sour cherries, cherries, or well-drained canned fruit to the batter. - It can also be made in a round pan, but the baking time will need to be adjusted if the cake is thicker. Serving Ideas - The cake is good on its own, dusted with sugar, but it can also be served with fresh fruit or a spoonful of yogurt. - It's suitable for breakfast or as a snack with coffee. - It can be cut into squares for platters at events. Frequently Asked Questions 1. What kind of sweet cheese should be used? Use cow's sweet cheese that is not too wet. If it has too much whey, it can be drained a bit before use. 2. Can it be made without Greek yogurt? Regular full-fat yogurt can also be used, but the result will be slightly softer and less creamy. 3. Can I add fruit directly to the batter? Yes, fruits like sour cherries or cherries (pitted) can be added, but they should be well-drained to prevent adding moisture to the mixture. 4. How do I check if the cake is baked? Do the toothpick test after 30 minutes. If the toothpick comes out clean from the center, it's done. If it comes out wet, leave it for another 5 minutes. 5. Can I reduce the amount of sugar? You can reduce the sugar by 10-20%, but not too much, otherwise the cake may turn out bland and with a less pleasant texture. Nutritional Values Approximately, for a serving of 16: Calories: ~220 kcal Protein: ~6 g Fat: ~10 g Carbohydrates: ~27 g Values depend on the type of cheese and yogurt used, as well as the size of the portions. The cake is moderate in fats and proteins but has a higher carbohydrate content due to the sugar and flour. Storage and Reheating The cake stores well in the refrigerator, covered, for 2-3 days. It can be served cold or at room temperature. I do not recommend reheating it in the oven or microwave, as it will lose its texture and may dry out. It's better to let it sit at room temperature for 20-30 minutes before serving if it has been refrigerated.

Sweet cheese and yogurt cake

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