Cakes like this one are very high on my scale of favorite cakes. Refreshing cream made with yogurt, vanilla and some lemon-perfect. Although it’s not particularly seasonal, I’m always up for a cake like this one. The texture of this cream is perfect-not tough at all, light and foamy.
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Yogurt cream cake
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
A perfectly refreshing yogurt cream cake with a light and foamy texture, combining the flavors of vanilla and lemon.
Ingredients
- 3 egg yolks
- 3 egg whites
- 1/3 cup (80 g) sugar
- 1 tsp vanilla extract
- 3/4 cup (100 g) all-purpose flour
- 1/2 tsp baking powder
- 3 tbsp (40 g) butter, melted
- 2 cups (450 ml) yogurt
- 1/2 cup (100 g) sugar
- 1 lemon, zested and juiced
- 1 packet gelatin (or equivalent amount of agar-agar)
- 1/4 cup (60 ml) water
- 1 cup (240 ml) heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
- To make the sponge cake, beat the egg yolks with sugar and vanilla extract until the mixture is pale and fluffy. Sift in the flour and baking powder, then fold gently to combine. Stir in the melted butter.
- In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the batter.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- For the cream, mix the yogurt, sugar, vanilla extract, lemon zest, and lemon juice in a bowl until well combined.
- Dissolve the gelatin in 1/4 cup of water and let it sit for 5 minutes. Heat gently until fully dissolved, then let it cool slightly before adding to the yogurt mixture.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the yogurt mixture until smooth and well combined.
- Once the sponge cake is cool, spread the yogurt cream evenly over the top. Refrigerate the cake for at least 4 hours, or until the cream is set.
- Serve chilled, and enjoy your refreshing yogurt cream cake.
Notes
- For a firmer set, ensure the gelatin is fully dissolved before adding to the yogurt mixture.
- The cake can be stored in the refrigerator for up to 3 days.
- For a vegetarian version, substitute gelatin with agar-agar.
- Serve chilled for the best texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Cake
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 12
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
- Cholesterol: 80
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- Shiso Meyer Lemon Tart
Frequently Asked Questions
Why does the yogurt cream need gelatin and how do I use it correctly?
Gelatin sets the yogurt-and-whipped-cream layer so it holds its shape when sliced. Dissolve one packet in 1/4 cup of water, let it sit for 5 minutes, then heat gently until fully dissolved and cool slightly before stirring into the yogurt mixture. The notes warn that the gelatin must be fully dissolved before adding — undissolved granules will leave lumps in the cream. 
Is there a vegetarian alternative to gelatin?
Yes — the notes explicitly say you can substitute agar-agar (also called agar) for the gelatin in equal amounts. Agar sets firmer and at room temperature, so chill the cake just as you would with gelatin.
How long does the cream need to chill before the cake is ready to serve?
After spreading the yogurt cream over the cooled sponge, refrigerate the cake for at least 4 hours until the cream is set. The notes say to serve chilled for the best texture and that the cake can be stored in the refrigerator for up to 3 days.
this cake is for how many people? thanks
I like your steps of making the cake, I hope you will keep on doing such things.