Super Creamy Yogurt Cake with Grated Dough Topping
A unique two-layer yogurt cake featuring a buttery dough base and crumbly grated topping encasing a fluffy yogurt-egg white filling. The contrast between the tender cake layers and creamy center makes this elegant enough for afternoon tea or dessert gatherings. This version stands apart by incorporating the yogurt into a whipped mousse-like layer rather than the batter, creating a distinctly airy, custardy texture that sets it apart from traditional yogurt cakes.
Ingredients
- 2 egg yolks
- 5 tablespoon sugar
- 5 tbsp butter or margarine, melted
- 1 ½ cup wheat flour
- 1 teaspoon baking powder
- 2 egg whites
- 6 tablespoon sugar
- 1 ¾ cups plain yogurt, natural
- 3 tablespoon wheat flour
- icing sugar(optional)
Instructions
- 1
Whisk egg yolks with sugar until pale and thick.
- 2
Fold in melted butter until combined.
- 3
Add flour gradually and mix until a dough forms.
- 4
Divide dough in half and wrap one portion.
- 5
Freeze one dough portion for 30 minutes.
- 6
Whip egg whites until soft peaks form.
- 7
Add sugar and yogurt to egg whites, whip until combined.
- 8
Fold flour into yogurt mixture.
- 9
Press unfrozen dough into greased baking dish.
- 10
Pour yogurt filling over base layer.
- 11
Grate frozen dough over filling.
- 12
Bake until golden and set.
- 13
Cool completely before unmolding.
- 14
Dust with powdered sugar if desired.
Tips
Freeze the dough portion solid before grating so it shreds into fine, even pieces that bake into a delicate crumbly topping.
Whip egg whites to exact soft peak stage before adding yogurt, whipping further breaks down peaks and deflates the filling.
Grease and flour the baking dish thoroughly since the cake lacks a traditional pan lining and must release cleanly.
Good to Know
Cover and refrigerate up to 3 days. The yogurt filling keeps the cake moist but the texture gradually softens.
Prepare dough up to 2 days ahead and refrigerate. Assemble and bake on serving day for best texture on crumb topping.
Serve chilled or at room temperature with fresh berries or a dollop of additional yogurt. Works for tea time, dessert course, or brunch.
Common Mistakes
Do not skip freezing the dough portion or it will not grate into fine crumbs.
Do not overwhip the filling or egg whites will collapse and filling becomes dense.
Do not underbake or the center filling will be too loose when unmolding.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use a springform pan instead of unmolding?
Yes, a springform pan works well for this recipe and eliminates unmolding risk. Line with parchment for easier release. The cake structure is delicate so extra support helps maintain layers intact.
What if I cannot get soft peaks on the egg whites?
Ensure your bowl and beaters are completely grease-free, even traces prevent foaming. Start with room-temperature eggs. If peaks still resist forming after 3-4 minutes, the eggs may be older and less able to foam properly.
How long can I keep the cake after baking?
Refrigerate covered for up to 3 days. The yogurt filling and moisture keep it fresh longer than typical cakes. Freezing is not recommended as thawing breaks down the delicate filling texture and crumb structure.