This Sour Cream and Yogurt Cake is a light, fluffy dessert that’s both rich and refreshing. The combination of sour cream, yogurt, and egg whites gives the cake a moist and airy texture, while the buttery dough provides a satisfying contrast. This cake is perfect for any occasion – from casual family dinners to celebrations. Topped with a light dusting of powdered sugar, it’s not only delicious but also visually appealing. Let’s dive into the recipe!
Preparation Time:
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Servings: 8-10
Ingredients:
For the Dough:
- 3 eggs (separate the whites and yolks)
- 200g flour
- 80g powdered sugar
- A pinch of salt
- Vanilla (to taste)
- 1/2 teaspoon baking powder
- 130g cold butter
- 3 egg yolks
For the Filling:
- 400g sour cream
- 200g yogurt
- 30g cornstarch
- Vanillin (optional, to taste)
- 150g sugar (1/3 of it for the filling, the rest for egg whites)
For the Egg Whites:
- Egg whites from 3 eggs
- A pinch of salt
- The remaining 2/3 of sugar (from 150g)
Instructions:
-
Prepare the Dough:
- Separate the egg whites from the yolks. Place the egg whites in a large mixing bowl.
- In another bowl, combine the 200g flour, 80g powdered sugar, a pinch of salt, vanilla, and 1/2 teaspoon baking powder.
- Rub the cold butter (130g) into the flour mixture with your hands until the mixture forms a crumbly texture.
- Add the 3 egg yolks to the mixture and knead it together to form a dough. If it sticks to your hands, gather it into a lump and set it aside. You can divide the dough as shown in the video for further steps.
- Take a small portion of the dough and place it in the freezer. Roll the remaining dough into a rectangle (approximately 20×20 cm), and set it aside.
-
Prepare the Filling:
- In a bowl, combine 400g sour cream, 200g yogurt, 30g cornstarch, and vanillin. Stir well until everything is combined.
- Add 1/3 of the sugar (from 150g) and mix thoroughly.
-
Prepare the Egg Whites:
- In a separate bowl, beat the egg whites with a pinch of salt using a mixer until soft peaks form.
- Gradually add the remaining 2/3 of sugar (from 150g) and continue beating until stable, glossy peaks form.
-
Combine the Mixtures:
- Gently fold the beaten egg whites into the sour cream and yogurt mixture using a spatula until fully incorporated.
-
Assemble the Cake:
- Take a baking dish and place the dough (that you rolled out earlier) at the bottom. Carefully pour the sour cream and egg whites mixture over the dough, ensuring it is evenly spread.
- For the remaining dough, you can either grate it over the filling or place it in the freezer until solid and then crumble it onto the top.
-
Bake the Cake:
- Preheat the oven to 180°C (350°F). Bake the cake for about 45 minutes, or until the cake has risen well and the top is golden brown. The cake should be slightly wobbly in the center but firm around the edges.
- Allow the cake to cool slightly in the pan. As it cools, it will shrink a little.
-
Cool and Decorate:
- After cooling, transfer the cake to a wire rack to cool completely.
- Once fully cooled, dust with powdered sugar to decorate.
-
Serve and Enjoy:
- Slice the cake into portions and serve it fresh. Enjoy the soft, creamy layers and the delicious contrast of the buttery crust!
Nutritional Facts (Per Serving):
- Calories: 250-300
- Protein: 6g
- Carbohydrates: 30g
- Fat: 15g
- Fiber: 1g
- Sodium: 150mg
The Origins and Popularity of Sour Cream Cakes:
Sour cream cakes are a staple in many Eastern European and Central European cuisines, where sour cream is often used in baking to create a moist, tender texture. Cakes made with sour cream are typically lighter and fluffier than traditional butter cakes, and they have a subtle tang that balances out the sweetness of the sugar. This type of cake has gained popularity worldwide because of its versatility, easy preparation, and the unique richness added by the sour cream. Combining yogurt and egg whites in this recipe enhances the moisture and lightness, making it a favorite among cake lovers.
Why You’ll Love This Recipe:
You’ll love this cake because it’s fluffy, moist, and deliciously rich without being overly sweet. The combination of sour cream, yogurt, and egg whites creates a light texture, while the buttery dough base adds a satisfying crunch. The cake is perfect for any occasion—whether you’re enjoying it for dessert, a family gathering, or even as a quick snack with a cup of tea. It’s simple, but the flavors are rich and irresistible!
Health Benefits of Sour Cream and Yogurt Cake:
This cake, while indulgent, offers some health benefits as well:
- Sour cream and yogurt provide probiotics that are good for digestion and gut health.
- Egg whites are rich in protein, which supports muscle health and repair.
- Sugar content can be reduced to make a lighter version, making it suitable for those looking to control their sweet intake.
- Calcium and vitamin D from yogurt and sour cream contribute to strong bones.
Serving Suggestions:
- Serve with a dollop of whipped cream or a spoonful of fresh fruit on top for an extra indulgence.
- Pair with a light fruit salad or a cup of tea for a perfect afternoon treat.
- This cake also pairs well with a scoop of vanilla ice cream for a luxurious dessert.
Tips:
- Make ahead: This cake can be prepared ahead of time and stored in the fridge for up to 2-3 days. The flavors will continue to develop as it sits.
- Customize: Add lemon zest, vanilla extract, or even cinnamon to the cake batter for an extra layer of flavor.
- Substitute the sugar: You can use a sugar substitute to make the cake lower in sugar if needed.
Variations to Try:
- Berry Sour Cream Cake: Add fresh berries like raspberries or blueberries to the top or inside the cake for added freshness and flavor.
- Chocolate Sour Cream Cake: Incorporate some cocoa powder into the batter for a chocolate twist on this classic cake.
- Carrot Sour Cream Cake: Add shredded carrots for a healthy, carrot cake-inspired variation.
Conclusion:
This Sour Cream and Yogurt Cake is a light, delicious dessert that combines the best of creamy and airy textures. It’s easy to prepare, moist, and full of flavor, making it a perfect treat for any time of the year. Whether you’re looking for a simple dessert or something special to share with friends and family, this cake is sure to please everyone.
Frequently Asked Questions (FAQs):
-
Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour can be used, but the texture may not be as light and tender as with cake flour. -
Can I freeze this cake?
Yes, this cake freezes well. Simply wrap it in plastic wrap and store it in the freezer for up to 3 months. Thaw it before serving. -
Can I make this cake without eggs?
You can substitute the eggs with flaxseed meal or chia eggs for a vegan version, though the texture may change slightly.
Enjoy your delicious Sour Cream and Yogurt Cake—it’s the perfect treat for any occasion!