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 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 (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.
