Red, White and Blue Yogurt Cake
photo by Redsie
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
1 cake
- Serves:
- 8
ingredients
- 1 egg
- 118.29 ml soft unsalted butter
- 113.39 g soft cream cheese
- 236.59 ml sugar, divided
- 354.88 ml sifted cake flour
- 7.39 ml baking powder
- 946.36 ml fresh berries (including raspberries, blueberries, strawberries, etc.)
- 473.18 ml vanilla yogurt
- 29.58 ml cornstarch
- 14.79 ml vanilla extract
- 2 egg yolks
directions
- Arrange the rack in the middle of the oven and preheat it to 400°F Spritz a 10-inch springform pan with Baker's Joy. Place the unbroken eggs in a bowl of hot tap water for about 5 minutes.
- Add the butter, cream cheese, 1/2 cup of the sugar, 1 egg, flour and baking powder in a large bowl. Stir with a wooden spoon to mix thoroughly, then pour into the prepared pan. Arrange the fruit on top. Rinse out the bowl, and add the yogurt, cornstarch, remaining 1/2 cup sugar, vanilla and remaining 2 egg yolks. Whisk thoroughly, then spread on top of the cake.
- Bake until the crust is light brown around the edges and the middle is still a little jiggly, 30 to 35 minutes. Remove to a rack and cool thoroughly. Once the cake is cool, run a thin-bladed knife around the perimeter, and remove the sides of the pan. Serve at room temperature or chilled.
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Reviews
-
My family really enjoyed this cake - the yogurt topping was great! It is neat how it is layered: cake, berries and topping. I had a little problem with the cook-time, which could have just been a problem on my end. I baked it for about 45 minutes, and, though the top looked right, the cake layer in the center was still not done. However, the rest was very good!
RECIPE SUBMITTED BY
Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though!
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