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.
Tempting yummy cake, dear Ronit.
LikeLiked by 3 people
Thank you Dolly, I’m glad you liked the cake. It was so light and tasty. 🙂
LikeLiked by 2 people
I am sure it was, and I am breaking my brain thinking how to replicate it with non-dairy products.
LikeLiked by 2 people
Haven’t tried yet, but I know that by now there’s quite a wide range of non-dairy yogurts, so maybe they will work well here.
LikeLiked by 2 people
That’s what I am thinking, but the ones I’ve tried so far do not have the consistency of dairy Greek yogurts. There are more to try, though, so I don’t lose hope.
LikeLiked by 1 person
That’s a shame. Maybe try adding some silken tofu to the mix?
LikeLiked by 1 person
That’s a great idea, thank you!
LikeLiked by 1 person
Hope it works. It will be interesting to see your version. 🙂
LikeLiked by 1 person
Will try and report.
LikeLiked by 1 person
You may try with Soy Yogurth. Not as tasty as dairy one but the results might be pretty much the same
LikeLiked by 1 person
Thank you Matteo, this is indeed an option. I’ve never tried baking with soy yogurt, but it could work. 🙂
LikeLike
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”.
LikeLiked by 3 people
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. 🙂
LikeLiked by 2 people
I’ll need to try the tapioca flour. I flirted with arrowroot for quite a few years, but never quite got into the swing of it. The remainder remains!
LikeLiked by 1 person
Haven’t tried arrowroot in baking, but I think it can work.
LikeLiked by 1 person
This looks yummy. I am a pie girl but would make this recipe. 🙂
LikeLiked by 2 people
Thank you Marie, I’m glad you liked the recipe. Hope you’ll enjoy it. 🙂
LikeLike
I love to see your continuing modifications and thought process. This usually results in something really delicious! This looks pretty perfect!
LikeLiked by 3 people
Thank you Dorothy, I’m glad you liked the post. It was fun to reinvent this recipe, and I was happy with how it came out. It was a perfect dessert for 4th of July lunch. 🙂
LikeLiked by 1 person
Thank you for sharing the process.
LikeLiked by 2 people
Nice to see the use of tapioca flour in this recipe .It looks like an awesome and yummy dessert !
LikeLiked by 3 people
Thank you Nisha, I’m glad you liked the recipe. The tapioca flour gave the cake a very velvety texture. Worth trying! 🙂
LikeLiked by 1 person
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 🙂
LikeLiked by 3 people
Thank you Bob, I’m glad you liked the cake. It’s a nice lighter alternative for the heavier cheese cakes.
Tapioca flour is less known than the pearls, so I figured it would help mentioning it. 🙂
LikeLiked by 1 person
Cheesecake is a favorite dessert and even though your version is lighter and healthier it still looks just as good. Topped with berries makes it perfect 🙂
LikeLiked by 3 people
Thank you Judi, I’m glad you liked the recipe. I’m a big fan of cheese cakes, but still find most too heavy, so this turned out to be my ongoing “solution”. 🙂
LikeLike
Thanks for doing all the experimenting for your followers 🙂
LikeLiked by 2 people
It’s a very pleasurable mission! 😀
LikeLike
What a delicious Cake Ronit
LikeLiked by 2 people
Thank you Tina, glad you liked it! 🙂
LikeLike
Very Berrylicious. 🍃🍓
LikeLiked by 2 people
Thank you Gail, it really was! 🙂
LikeLiked by 1 person
Well his looks fabulous! I remember your yogurt squares, and thought they looked nice and moist, which I love. But the topping on this? Brilliant!
LikeLiked by 1 person
Thank you Mimi, I’m glad you liked this version. The topping added so much flavor and color. Definitely a keeper! 🙂
LikeLike
Nice 👍
LikeLiked by 1 person
Thank you! 🙂
LikeLike
Looks delish! Love that you have used tapioca flour..must have turned out quite light too..
LikeLiked by 1 person
Thank you Shay, I’m glad you liked the cake. It was so light and tasty, and the tapioca flour gave a nice texture to it. 🙂
LikeLiked by 1 person
Nice Recipe 💕
LikeLiked by 1 person
Thank you Jyoti. 🙂
LikeLike
OK, I’ve given this a second look, which means I’m on the verge of giving it a try!
LikeLiked by 1 person
lol glad to hear! It’s a great alternative to the heavier cheese cakes. Hope you’ll enjoy it. 🙂
LikeLiked by 1 person
Ronit, what is your experience: better to use tapioka flour than corn starch (as you used in former similar posts)?
Felix
LikeLiked by 2 people
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. 🙂
LikeLike
Thank you, Ronit!
I will try your squares variations probably with mango and with half amount of tapioca instead of corn starch.
And yes: if I read a post, I read it attentive, not just scan and skim!!!
LikeLiked by 2 people
Glad to know! I do the same (Google Translate helps a lot!).
Hope the recipe will work well for you. Looking forward to seeing your version with mango. 🙂
LikeLike
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.
LikeLiked by 1 person
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! 🙂
LikeLike
Lemon zest and berrirs, bursting with flavors 😋😋😋
LikeLiked by 1 person
Thank you Deeksha, it was a very tasty combination. 🙂
LikeLiked by 1 person
I wish I could reach into the post and just take one! Nice recipe, I like the combo of sour cream, yogurt, and eggs, that should be a great texture, light and yummy!
LikeLiked by 1 person
Thank you Efrona, I’m glad you liked the recipe. This combination resulted a very tasty and light cake. 🙂
LikeLike