Best 3 Custard Yoghurt Cake Recipes
Indulge in a delightful culinary journey with our exquisite Custard Yoghurt Cake, a harmonious blend of creamy custard and tangy yoghurt, enveloped in a moist and fluffy sponge cake. This delectable treat is a symphony of flavors and textures, perfect for any occasion. Whether you're a seasoned baker or a novice in the kitchen, our detailed and easy-to-follow recipes will guide you through the process, ensuring a successful baking experience. From the classic Custard Yoghurt Cake to variations like the aromatic Orange Custard Yoghurt Cake and the decadent Chocolate Custard Yoghurt Cake, each recipe offers a unique twist on this timeless dessert. Let's embark on this sweet adventure and create a masterpiece that will tantalize your taste buds and leave you craving for more.
Here are our top 3 tried and tested recipes!
CUSTARD YOGHURT CAKE
Adapted from a 2007 edition of Super Food Ideas - can make individual small cakes but I usually just make one larger cake as I am always short on time.
Provided by katew
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- .Pre heat oven 180°C.
- Grease standard cake tin.
- Beat butter, sugar and vanilla together with electric mixer.
- When pale and creamy add eggs and beat well.
- Fold in flour and custard powder alternately with yoghurt.
- Stir till smooth.
- Pour into tin, bake 25 - 35 minutes till golden.
- Allow to cool in pan.
YOGURT CAKE
This Turkish yogurt cake, adapted from the cookbook "Claudia Roden's Mediterranean," is similar to a lemon-scented cheesecake, but it's lighter and has a fresher, tangier flavor. It's good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won't be as creamy.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
- Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
- In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
- Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
- Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.
YOGURT CUSTARD
Steps:
- Preheat oven to 300°F.
- Put the yogurt in a bowl. Beat lightly with a whisk until smooth and creamy. Add the condensed milk. Mix it in thoroughly. Pour the mixture into a 2-cup ovenproof dish and cover it, with foil if necessary. Put this dish into a larger ovenproof dish-or a baking pan-that can hold enough water to come halfway up the sides of the smaller dish and act as a bain-marie. Pour very hot water into this second dish and place both dishes in the oven. Bake for 40-45 minutes or until set. Remove from oven. Lift out the smaller dish and allow to cool. Cover and refrigerate until needed.
Tips:
- Ensure all ingredients are at room temperature before you start baking for even and thorough mixing.
- Do not overmix the batter, as this can result in a tough cake. Mix only until the ingredients are combined.
- If you do not have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it stand for 5 minutes before using.
- To prevent the cake from sticking to the pan, grease and flour the pan before pouring in the batter.
- Bake the cake in a preheated oven to ensure even cooking.
- Insert a toothpick into the center of the cake to check for doneness. If it comes out clean, the cake is done baking.
- Let the cake cool completely before frosting or serving.
Conclusion:
The Custard Yoghurt Cake is a delectable and versatile dessert perfect for any occasion. With its moist and tender texture, rich custard flavor, and creamy yogurt frosting, this cake is sure to be a hit among your family and friends. Whether you enjoy it as a sweet treat after dinner or as a special occasion dessert, the Custard Yoghurt Cake is guaranteed to satisfy your sweet tooth. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you with a delightful homemade masterpiece.
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