Today, we're bringing to your kitchen a splendid recipe that's not just delightful but incredibly wallet-friendly too - our Berry Yogurt Cake! Crafted with layers of flaky puff pastry and a creamy, yogurt-based filling, this dessert promises all the charm of a classic cheesecake without the cheese. It's an exquisite choice for those seeking something sweet, tangy, and irresistibly creamy. Perfect for any occasion, from a cozy family gathering to an elegant dinner party, this Berry Yogurt Cake is bound to steal the show. Plus, it's remarkably easy to make, ensuring a gourmet dessert experience without the fuss. Dive into this video for a step-by-step guide to creating a dessert that's as budget-friendly as it is delicious.
Serving: 6-8
Difficulty: Medium Preparation time: 20 minutes Cooking time: 65 minutes
For the crust;
4 frozen puff pastry, 400 g, each 20x9,5 cm
For the sauce;
1 + 2⁄3 cups frozen or fresh blackberries, 250 g 2 cups frozen or fresh raspberries, 250 g
5 leveled tablespoons cornstarch, 70 g
1 cup granulated sugar, 200 g
half cup + 2 tablespoons water, 150 g
For the cake;
3 cups strained yogurt, 650 g
1 vanilla pod
3 heaped tablespoons starch, 65 g 4 egg whites
1 pinch of salt
1 cup granulated sugar, 200 g
For the top; Powdered sugar
1 frozen puff pastry
● Place 4 puff pastries on a baking tray, prick with a fork and bake them in the oven at 200°C (392°F) for 20 minutes.
● For the sauce, put the raspberries and blackberries in the sauce pan. Add the sugar and starch water mixture. Cook until the sauce thickens.
● Shred the cooked puff pastry with your hands. Press them on the greased pie pan lightly. Pour the cooled sauce over it.
● For the cake mixture, add starch and vanilla beans to the strained yogurt and mix.
● In another bowl sprinkle salt on the egg whites and start whisking with a mixer. Add sugar slowly and continue whisking. ıt will be ready when the peaks are stiff.
● Pour the cake mixture over the sauce and grate 1 frozen puff pastry on top. Bake in the oven at 180°C (356°F) degrees for 45 minutes.
● Let it rest at room temperature and transfer to the refrigerator until cold. Remove it from the mold and sprinkle some powdered sugar on it before serving. Enjoy!
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