Red, White and Blue Yogurt Cake |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From Cakes from Scratch in Half the Time . Made this for July 14 - fete des francais (French Birthday). Ingredients:
1 egg |
1/2 cup soft unsalted butter |
4 ounces soft cream cheese |
1 cup sugar, divided |
1 1/2 cups sifted cake flour |
1 1/2 teaspoons baking powder |
4 cups fresh berries (including raspberries, blueberries, strawberries, etc.) |
2 cups vanilla yogurt |
2 tablespoons cornstarch |
1 tablespoon vanilla extract |
2 egg yolks |
Directions:
1. Arrange the rack in the middle of the oven and preheat it to 400°F Spritz a 10-inch springform pan with Baker's Joy. Place the unbroken eggs in a bowl of hot tap water for about 5 minutes.
2. Add the butter, cream cheese, 1/2 cup of the sugar, 1 egg, flour and baking powder in a large bowl. Stir with a wooden spoon to mix thoroughly, then pour into the prepared pan. Arrange the fruit on top. Rinse out the bowl, and add the yogurt, cornstarch, remaining 1/2 cup sugar, vanilla and remaining 2 egg yolks. Whisk thoroughly, then spread on top of the cake.
3. Bake until the crust is light brown around the edges and the middle is still a little jiggly, 30 to 35 minutes. Remove to a rack and cool thoroughly. Once the cake is cool, run a thin-bladed knife around the perimeter, and remove the sides of the pan. Serve at room temperature or chilled.
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