Creamy Yogurt Cakes

Recipe 1: Cherry Yogurt Cake

Ingredients

• 500 g (17.5 oz) frozen cherries
• 150 ml (5 fl oz) water
• 70 g (½ cup) cornstarch, divided
• 150 g (¾ cup) sugar, divided
• 3 egg yolks
• A pinch of salt
• 80 g (⅓ cup) powdered sugar
• 80 g (⅓ cup) melted butter
• 1 tsp vanilla extract
• 200 g (1 ⅔ cups) all-purpose flour
• 1 tsp baking powder
• 500 g (17.6 oz) Greek yogurt
• 3 egg whites

Instructions

1. In a saucepan, combine the frozen cherries, 40 g (⅓ cup) of the sugar, 70 g (½ cup) of the cornstarch, and water. Cook over medium heat, stirring occasionally, until the mixture thickens—about 8-10 minutes. Set aside to cool slightly.
2. In a mixing bowl, whisk together the egg yolks, salt, powdered sugar, melted butter, vanilla extract, flour, and baking powder until well combined.
3. Take a small piece of dough and wrap it in plastic. Place it in the freezer while continuing with the recipe.
4. For the yogurt layer, mix Greek yogurt with 30 g (¼ cup) of cornstarch and 1 tsp of vanilla extract in a bowl. In a separate bowl, beat the egg whites with the remaining pinch of salt until stiff peaks form. Gently fold the egg whites into the yogurt mixture until just combined.
5. In a greased baking dish, layer the cherry mixture at the bottom. Spread the yogurt layer evenly over the cherries. Grate the frozen dough over the top for a crumble-like finish.
6. Bake in a preheated oven at 180°C (350°F) for about 40 minutes, or until the top is golden and the cake has risen evenly. Allow to cool before serving.

Tips

• Use ripe cherries for a deeper flavor. If frozen, let them thaw slightly before cooking.
• Grating the frozen dough directly over the yogurt layer creates a lovely texture on top.