Yogurt and Berries Cake

Happy belated 4th of July to all!

The following cake is yet another version of my “Yogurt Squares” (click HERE for the recipe), for which I’ve also posted quite a few versions in THIS post.
This time, I wanted the squares to have more volume and body, so, I started with doubling the amount of yogurt used in my original recipe. Another change was to add the sour cream into the base mixture, rather than use it for a topping. This made for a richer, creamier texture. I also substituted tapioca flour for the cornstarch, which gave the cake a more velvety texture.
I then topped the cake with a mixture of berries and cherries, also thickened with tapioca flour, which kept it nice and shiny throughout the baking and after. The combination of the tangy creamy base, and the fruity topping layer, was just perfect.
The cake is light and not too sweet, making it a perfect summer dessert. As it doesn’t contain gluten, it is also a great addition to a desserts buffet, when such an option is always good to have. Try it and enjoy.

Notes:
* Make sure to use plain thick yogurt, without any stabilizers or other additives.
* Make sure to use tapioca flour, (which is similar in texture to cornstarch), NOT tapioca pearls.

Makes: 20-24
Prep time: 20 minutes
Baking time: 55 minutes
Chilling time: at least 2 hours preferably overnight

Ingredients:
For the yogurt layer:
3 L eggs
1¼ cups sugar
½ cup Tapioca flour (see notes)
1 tsp vanilla paste
1 Tbs lemon zest
35.3 oz (1 Kg) thick yogurt, at least 2% fat (See notes. I used Fage)
1 cup sour cream
1 Tbs fresh lemon juice
¼ tsp salt
For the berries layer:
1½ cups mixed berries (I used blueberries, chopped strawberries and cherries)
¼ cup sugar
1/3 cup water
2 Tbs Tapioca flour mixed with 3 Tbs water

1. Preheat the oven to 320F (160C). Line a 7”x11” (18cm x 28cm) baking pan with baking paper.
2. In a large bowl, mix the eggs, sugar, tapioca flour, vanilla and lemon zest. Whisk with a hand mixer until frothy. Add the yogurt, sour cream, lemon juice and salt. Whisk again, to an airy and light mixture. Pour into the lined pan, and level the top with a spatula. Place in the oven and bake for 15 minutes.

3. Meanwhile, mix the fruits in a small pot, add the water and sugar and bring to the verge of boiling. Lower the heat to medium and cook for 1-2 minutes. Mix in the tapioca-water slurry, and cook for a minute, just until the mixture thickens. Let cool for 2 minutes. Carefully remove the pan from the oven and scatter the fruit mixture all over the top.

4. Place back in the oven and continue baking for 40 minutes. Turn the oven off, and leave the cake inside until it cools down.
5. Cool to room temperature before covering and placing in the fridge, for at least 2 hours, preferably overnight.

52 thoughts on “Yogurt and Berries Cake

  1. judilyn says:

    So this is sort of like a cake-y cheesecake? I like the part about not too sweet! I keep tapioca pudding on hand (no sugar) all the time as an “ingredient”. Makes various things smooth and creamy by stirring in a bit. I experiment with it a lot. Any concentrated juice (I like pomegranate) drizzled over it is a welcome dinner finisher! Have seen tapioca flour and wondered about working it into my “routine cuisine”.

    Virtual hugs,
    
    Judie
    

    Liked by 3 people

    • Ronit Penso Tasty Eats says:

      The original recipe came from wanting a lighter version of cheese cake, and it kept developing into this. Works really well for me, as most cheese cakes are so heavy.
      I started experimenting with tapioca flour lately, and love the texture. 🙂

      Liked by 2 people

  2. toothpicktales says:

    Fantastic looking cake. I like recipes that call for yogurt and/or sour cream. You can get a slightly different “feel” by using one or the other, or adjusting how much you use of each. Thanks for the warning about the tapioca pearls 🙂

    Liked by 3 people

    • Ronit Penso Tasty Eats says:

      Thank you Felix, you have an observant eye!
      Basically, they can both be used. In this case, my first reason to use tapioca flour, was simply to experiment with it. I’ve found that it produced a more velvety texture, even though I used the same amount as with the other recipes, but with double the amount of yogurt.
      Hope it clarifies the issue. 🙂

      Like

  3. Karen says:

    You really peaked my interest since this is an alternative for the heavier cheese cakes. Your lightened version sounds really good, enough so that I’m going to look into ordering the tapioca flour…I’ve got pearls but not flour.

    Liked by 1 person

    • Ronit Penso Tasty Eats says:

      Thank you Karen, I’m glad you liked the recipe. I love yogurt in general, so it’s always fun to experiment with it. I was happy with how it came out. Definitely a good enough alternative to cheese cakes, especially in the summer. Hope you’ll enjoy it too! 🙂

      Like

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