This delightful cake features a tender dough base and a creamy, light filling made from a mixture of sour cream, yogurt, and fluffy egg whites. With a rustic crumb-like topping, it bakes into a beautiful golden crust, making it an elegant dessert or tea-time treat. The balance of sweetness and light tang from the yogurt and sour cream creates a unique and refreshing flavor. This cake is perfect for gatherings, offering a rich yet airy bite in every slice.
Preparation Time:
- Total Time: 1 hour 20 minutes
- Prep Time: 30 minutes
- Bake Time: 40-50 minutes
Ingredients:
For the Dough:
- 3 large eggs
- 1 2/3 cups (210 g) all-purpose flour
- 1 teaspoon vanilla baking powder
- 1/2 cup (60 g) powdered sugar
- 1/4 cup (1/2 stick or 55 g) grated cold butter
For the Filling:
- 1 2/3 cups (400 g) sour cream
- 3/4 cup (180 g) yogurt
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (30 g) starch
- Salt, to taste
Directions:
- Prepare the Eggs: Separate the egg yolks from the whites. Set them aside.
- Make the Dough: Mix flour, vanilla baking powder, and powdered sugar. Grate cold butter into the flour mixture. Add egg yolks and knead to form dough. Chill half.
- Prepare the Pan: Line an 8-inch baking pan with parchment paper and press the remaining dough into the base.
- Prepare the Filling: Mix sour cream, yogurt, sugar, and starch.
- Beat Egg Whites: Beat egg whites with a pinch of salt, adding sugar gradually until stiff peaks form.
- Combine Fillings: Gently fold the beaten egg whites into the yogurt mixture.
- Assemble the Cake: Pour the filling over the dough in the pan. Scatter chilled dough pieces on top.
- Bake: Preheat oven to 350°F (175°C) and bake for 40-50 minutes. Cool completely before serving.
Serving Suggestions:
- Serve with fresh berries or a dollop of whipped cream.
- Pair with a cup of tea or coffee for a cozy dessert.
Cooking Tips:
- Use cold butter to achieve a tender, flaky dough.
- Be gentle when folding the egg whites to maintain the cake’s light texture.
- Don’t skip chilling the dough—it helps create a crisp, golden crust.
Nutritional Benefits:
- Yogurt provides calcium and probiotics for digestive health.
- The eggs contribute high-quality protein and essential nutrients.
- Moderate sugar content makes this a lighter dessert option.
Dietary Information:
- This recipe contains dairy and gluten.
- Not suitable for vegans or those with lactose intolerance.
Nutritional Facts (Per Slice):
- Calories: 250
- Fat: 12g
- Protein: 5g
- Carbs: 30g
- Fiber: 1g
Storage:
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- You can also freeze slices for up to 1 month. Thaw in the fridge before serving.
Why You’ll Love This Recipe:
- The contrast between the crisp dough and creamy filling creates a delightful texture.
- It’s easy to make but looks impressive enough for special occasions.
- The tangy filling pairs beautifully with the sweet crumbly topping.
- It’s a versatile dessert that can be served warm or cold, with a variety of toppings.
Conclusion:
This light yet indulgent cake is a perfect balance of flavors and textures, combining the richness of sour cream with the airy lift of beaten egg whites. The crisp dough contrasts wonderfully with the creamy filling, making each bite a delightful experience. Whether you enjoy it with a dusting of powdered sugar or paired with fresh fruit, it’s a versatile dessert for any occasion. Once you try this recipe, it’s sure to become a favorite in your dessert rotation.
Frequently Asked Questions (FAQs):
- Can I use Greek yogurt instead of regular yogurt?
Yes, Greek yogurt will give the filling a thicker texture, but it works well. - Can I use a different type of flour?
All-purpose flour is recommended, but you can try gluten-free flour blends if needed. - How do I prevent the dough from getting too hard?
Avoid overworking the dough and be sure to use cold butter to keep it tender. - What can I substitute for the sour cream?
You can substitute with crème fraîche or even cream cheese for a richer filling. - How do I know when the cake is done?
The cake should be golden brown on top, and a toothpick inserted into the center should come out clean. - Can I add fruit to the filling?
Yes, you can fold in some berries or diced fruit for a fruity twist. - What if I don’t have vanilla baking powder?
You can use regular baking powder and add 1 teaspoon of vanilla extract. - Can I make this cake ahead of time?
Yes, this cake can be made a day in advance and stored in the fridge until ready to serve. - Can I freeze the cake?
Absolutely. Freeze slices in an airtight container for up to 1 month. - What type of starch should I use?
Cornstarch works best, but potato starch can be used as an alternative.