Fruit and yogurt are still a winning combination in the summer. If you like yogurt, sour foods, or are looking for a new cake to serve at family gatherings, this is the cake for you. Because of the yogurt, the cake is not only smoother, but the sugar is also reduced, and the light and sour flavor will keep the cake from being boring. This delectable sweet and sour lemon cream will entice you with its delicious flavor. The only option is to get a notebook and start writing down the recipe right away!
4 eggs, at room temperature
1/3 cup (80ml) lemon juice
2 tablespoon flaked coconut
250 gram butter, at room temperature
1 1/2 cup (225g) self-raising flour
1/2 cup (140g) yoghurt
1/2 cup (75g) plain flour
2 tablespoon finely grated lemon rind
1 1/2 cup (330g) caster sugar
Lemon curd frosting:
1/3 cup (80ml) lemon juice
2/3 cup (150g) caster sugar
1 teaspoon finely grated lemon rind
250 gram cream cheese, at room temperature
125 gram unsalted butter
Preheat the oven to 160 degrees Celsius. Line the base and sides of a deep 23cm round cake pan with baking paper, extending the paper 5cm above the edge
In a mixing bowl, whisk together the butter, rind, and sugar until light and fluffy. One at a time, beat in the eggs. Place in a big mixing bowl. Sifted flours, yoghurt, and juice should be mixed in two batches.
Pour the mixture into the tub. Approximately 1,5 hours of baking time is needed for this cake. Allow 5 minutes for the cake to cool in the pan before turning it out onto a wire rack to cool fully.
LEMON CURD FROSTING:
In a small heavy-based saucepan, chop butter to create lemon curd frosting. Lightly whisk the eggs before straining them into the pan. Combine the rind, juice, and sugar in a mixing bowl. Stir for about 10 minutes over low heat, or until the mixture thickly coats the back of a wooden spoon. Cover the surface with plastic wrap after straining the curd. Refrigerate for 2 hours or until completely cold. In a small mixing bowl, beat cream cheese with an electric mixer until smooth. 1 cup lemon curd, beaten in gradually, save the remaining curd for the cake’s tip.
Using a knife, cut the cake into three layers. Place one layer on a serving plate and spread one-third of the frosting on top; repeat layering; frost the cake. Pour the remaining curd over the cake and finish with a sprinkling of coconut.
So now that the lemon yogurt cream cake is finished, let it rest for a few minutes before serving.
When separating egg whítes, be careful not to stick them to water, yolks, or other fats, or they will not be whipped. Before whisking, the egg whítes must also be at room temperature.
When baking, keep an eye on the cake to prevent overcooking or failing to fulfill the time requirements. After extracting the cakes from the mold, they are normally waisted or flattened, making it difficult to decorate them.