Embark on a culinary journey with this heavenly cake that promises a symphony of textures and flavors. Featuring a crumbly, buttery base, a layer of tangy sour jam, and a lusciously smooth yogurt “cheese” filling, all topped with a crispy crumble, this cake is the epitome of homemade perfection. Each component complements the others, creating a dessert that’s both rich and refreshing.
Why You’ll Love This:
This cake strikes the perfect balance between the tartness of the jam and the creamy sweetness of the yogurt filling, making it a hit among those who appreciate depth in their desserts. The contrasting textures, from the crunchy base and topping to the smooth filling, ensure a delightful eating experience with every forkful.
Perfect Occasion:
Ideal for weekend gatherings, family brunches, or as a comforting treat to enjoy on a lazy afternoon. It’s versatile enough for both casual and special occasions, making it a go-to recipe for impressing guests or indulging in a little self-care through baking.
Decoration Tips:
Serve this stunning cake on a vintage cake stand to enhance its rustic charm. For an extra touch of elegance, dust the top with powdered sugar or garnish with fresh berries or a sprig of mint. A dollop of whipped cream on the side can also elevate its presentation and add an extra layer of indulgence.
For the Crust:
- 450g of light spelt or all-purpose flour
- 5 egg yolks
- 200g of unsalted butter
- 1.5 teaspoons of baking powder
- 1/3 cup of sugar (adjust to taste for sweetness)
Yogurt “Cheese” Filling:
- 1000g of natural yogurt
- 5 egg whites
- 1/3 cup of sugar (adjust to taste)
- 2 packets of sugar-free vanilla pudding powder
Additionally:
- Sour jam or currant jelly for spreading on the crust
Method:
- Sift the flour with baking powder, then add sugar and egg yolks. Cut the butter into smaller pieces, add to the mixture, and quickly knead to form a smooth dough.
- Divide the dough into two parts, chilling the smaller portion in the freezer.
- Roll out the larger dough portion and fit it into a greased baking pan. Optionally, pre-bake this base for 10 minutes at 356°F (180°C).
- Spread a generous layer of sour jam over the pre-baked base.
- Beat the egg whites, gradually adding sugar and vanilla pudding powder, then fold in the yogurt until well combined.
- Pour this yogurt mixture over the jam layer.
- Grate the frozen dough portion over the top of the yogurt mixture.
- Bake at 356°F (180°C) for approximately 50-55 minutes. Turn off the oven and let the cake rest inside for about 30 minutes to prevent it from collapsing.
Enjoy this delectable treat, a perfect blend of sour, sweet, and creamy, guaranteed to become a beloved recipe in your baking repertoire.
