Easter yogurt cake
As usual it takes me ages to sit down and write a blog post. I’ve been baking lots recently but I’ve wanted to share one of my Easter recipes for a while, so here it is 🙂 Finally!
Easter was mental! The whole family from my dad’s side came over to our house to celebrate the holidays, which meant that I didn’t have to struggle choosing just one cake, I could make 3! YES, I got home and spent the whole Saturday in the kitchen working on a super rich Devil’s food cake (Dad loves it), a lighter yogurt and jelly cake (mainly for my mom and brother) and a coconut cake (at least one had to be experimental, haha). I thought I’d share the recipe for the yogurt one, just because it’s a bit healthier than the others, and spring time in my little heart calls for healthy 😉
Also, this baby is an absolute crowd pleaser, everyone loved it!
Easter Yogurt cake
- 30 g of all purpose flour
- 30 g cornstarch
- 1 teaspoon baking powder
- 50 g sugar
- 3 eggs
- 200 g Greek yogurt
- 100 g sugar
- 200 ml whipping cream
- 1 teaspoon vanilla extract
- 20 g gelatine
- A handful of blueberries
- 1 pack of lemon flavoured jelly
- Preheat the oven to 190 °C.
- Make the base. Separate the egg yolks from egg whites. Using an electric mixer, beat the egg whites with sugar until stiff. Add in the yolks, one at a time mixing well after each addition. In a separate bowl, combine the flour with the cornstarch and the baking powder. Sift into the egg mixture. Mix carefully using a spoon or a spatula until all the flour is incorporated. Pour the mixture into a greased cake tin with removable bottom. Bake for 12-15 minutes or until a wooden toothpick inserted in the centre comes out clean. Let cool completely.
- Make the yogurt filling. Prepare the gelatine according to package instructions. Using an electric mixed, beat the cream with the sugar until soft peaks form. Stir in the yogurt. Add in the gelatine and mix well. Carefully stir in the blueberries (or any fruit of your choice). Pour on the cooled base and let it set in the fridge for at least 4 hours. I like to gently press in the raspberries at this point, so they set together with the yogurt and there are no floating berry emergencies when pouring the jelly topping.
- Prepare the jelly according to package instructions. Let it cool and slowly pour on top of the set yogurt layer. It’s best to do this using a back of a spoon to prevent any holes from forming in the yogurt.
- Allow to set in the fridge for at least another 4 hours.
- Serve, slice and enjoy 🙂