Light Delight Yogurt Cake Recipe | Similar to Cheesecake, But Much Lighter! | Ramadan Dessert

Today, we’re bringing to your kitchen a splendid recipe that’s not just delightful but incredibly wallet-friendly too – our Berry Yogurt Cake! Crafted with layers of flaky puff pastry and a creamy, yogurt-based filling, this dessert promises all the charm of a classic cheesecake without the cheese. It’s an exquisite choice for those seeking something sweet, tangy, and irresistibly creamy. Perfect for any occasion, from a cozy family gathering to an elegant dinner party, this Berry Yogurt Cake is bound to steal the show. Plus, it’s remarkably easy to make, ensuring a gourmet dessert experience without the fuss. Dive into this video for a step-by-step guide to creating a dessert that’s as budget-friendly as it is delicious.

Serving: 6-8
Difficulty: Medium Preparation time: 20 minutes Cooking time: 65 minutes
For the crust;
4 frozen puff pastry, 400 g, each 20×9,5 cm
For the sauce;
1 + 2⁄3 cups frozen or fresh blackberries, 250 g 2 cups frozen or fresh raspberries, 250 g
5 leveled tablespoons cornstarch, 70 g
1 cup granulated sugar, 200 g
half cup + 2 tablespoons water, 150 g
For the cake;
3 cups strained yogurt, 650 g
1 vanilla pod
3 heaped tablespoons starch, 65 g 4 egg whites
1 pinch of salt
1 cup granulated sugar, 200 g
For the top; Powdered sugar
1 frozen puff pastry
● Place 4 puff pastries on a baking tray, prick with a fork and bake them in the oven at 200°C (392°F) for 20 minutes.
● For the sauce, put the raspberries and blackberries in the sauce pan. Add the sugar and starch water mixture. Cook until the sauce thickens.
● Shred the cooked puff pastry with your hands. Press them on the greased pie pan lightly. Pour the cooled sauce over it.
● For the cake mixture, add starch and vanilla beans to the strained yogurt and mix.
● In another bowl sprinkle salt on the egg whites and start whisking with a mixer. Add sugar slowly and continue whisking. ıt will be ready when the peaks are stiff.
● Pour the cake mixture over the sauce and grate 1 frozen puff pastry on top. Bake in the oven at 180°C (356°F) degrees for 45 minutes.

● Let it rest at room temperature and transfer to the refrigerator until cold. Remove it from the mold and sprinkle some powdered sugar on it before serving. Enjoy!
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Today I would like to show you how to make a yogurt cake actually it looks like a cheesecake but it’s not from cheese much lighter yogurt much cheaper and it’s delicious and very very light at the bottom there’s going to be a layer of mil in rika’s way then there’s

Going to be some incredibly tasty berries and then this fluffy yogurt mixture which is as tasty as cheesecake but guilt-free we have four meal first sheets I’m going to use them as the base layer if I use them directly it’s really hard to Cut the Cake so I’m going to

Have a small trick I’m piercing the MILF for it to not to rise too much this goes to the oven 200° without the fan in the middle for 20 minutes now the first layer is building up the second layer I’m going to add about 200 g of sugar in

Terms of Cups the recipe is below and here I have frozen berries now strawberry season is coming so you can do this with the strawberry turn on heat I did this wrong by the way guys I had to first put the berries then the sugar

Sorry about that I have 150 mL of water which is a little more than half a cup and 70 G starch this cup was too small so I’m going to put half and add rest of the starch in why am I putting the starch because the sugar and the fruits

Are going to be watery but we want the bottom to be crunchy I want the fuess all together so something should hold them together and in this case it’s tarch I dissolve the starch first so that it doesn’t have lumps in the mixture it’s like iron now I put it in

As you can see it’s turning into a nice pink color the sugar haven’t melt yet this is now starch at its first stage when this really gets cooked now this is opaque it’s going to turn transparent and it’s going to have this like Jammy look or you know when you go to a

Chinese restaurant and the meat is covered with a like bright you know shine that shine is starch the same thing is going to happen in here after that is that way I’m going to cool it down and use it in the layer now the second layer is done let’s move to the

Third layer third layer the primadona is the yogurt I’m going to mix it with a bit of starch and a bit of vanilia I have my vanilla pods from one of my friends from YouTube in one of my videos I said in Turkey we are not using

Vanilla pods anymore cuz I think each pot is about 330 that’s quite expensive one day we found the box with a nice chocolate lot of different types of vanilla and this is one of them thank you now I’m going to put all of this yogurt which is 650 g in a cheesecake

Usually cheese cream cheese they are about 30 35% fat but this yogurt for example is 6% fat it’s much much lighter so about three Heap tablespoon of starch again gets in together with the vanilla pot e yeah now I am scrapping all these wow as

You can see this is a great quality one now they get in we don’t throw these HS away guys cuz they are really precious what we do we put this on ordinary sugar they give all the vanilla taste to the sugar after a week or two we take them

Out put the sugar into the processor and it becomes a vanilla tasting incredible sugar you can use it in cakes puddings great now I mix all these three up by the way look at this as you can see the opaqueness went away way it’s quite

Thick I turn it off and it’s ready I mix this all up until it’s really silky and smooth then I am going to mix it with some eggs and sugar I’m going to make a cloud from the egg wh I’m going to use four eggs separate the egg yolks from

The white first take the white out like this this is one way throwing it one from the other one this is how my mom years ago told me to be on the safe side you crack the egg on one place and each time put the egg white on the bowl that

You’re going to make a nice Cloud why because if the egg yolk gets into the egg white for example if it’s a ruined egg it doesn’t grow as much second way it’s hard for you to crack the egg properly and like something like this happen what you can do if your hands are

Clean take the egg like this between your fingers and take the egg whites and throw the yolk like this and again throw it in that’s how we put the four eggs in to the egg whites I put a bit of salt this is a cool looking cup but usually

This Ikea metal balls the bigger one of this always works better by the way but this looks cooler for Bajar now after beating it the whole thing is still soft all white it’s not just liquid it’s a white foam we start adding the sugar 1 tblspoon in slowly 15 14 13 I have never counted backwards 3 2 1 zero another one normally I’m by the way

A big nerd I used to count backwards forward I’m going to tell this in Turkish it’s the thing that made me relax now look at this we call this rooster Peak as you can see it’s quite well but it’s still a bit soft I’m going

To make it thicker but before I do that I’m going to take these babies out to cool them down also give this to my team to take it outside to cool it a bit so that I can uh bring everything together in 5 minutes beat this a little more

Until the Peaks are not bendy like this but a bit thick and High when the Peaks are ready I fold the vanilla and yogurt mixture to the egg whites I put a bit of the egg whites to the yogurt and then first mix this up to make it a little lighter and easily

Foldable now we are ready to assemble at the bottom a bit of butter then the puff pastry gets in we crack this puff pastry like this there are still a bit big pieces so practice why are we doing this instead of just putting the pastry at the bottom

Is put it to be easily cutable we put everything in at first glance this might look too much it will dis appear it’s going to be like a really thin crunchy layer at the bottom and then the second layer can get in as I said it can be

Cherry in the summer Apple in the winter time pear in the winter time very soon strawberry it’s going to be great ah this could also be very nice with peach as I poured this try to leave 2 cm on the side and 2 and 2 and 1/2 CM

Thickness I didn’t put it on the sides for that it to not to pour and get ruin on top with this mixture in whoop voila for it to feel the gaps you can shake it a bit like this but not too much I don’t

Beat it down for it to not sink Too Much from the refrigerator I get one puff pastry grind it like this yes sir this is the nice Liston for grating for example short things like this it’s going to be like a powdery small one if

I want long strips which I want I start from the top all the way to down so the puff pastry creates a nice crunch flour at the top then this Milky puffy cheesy yogurt thing and then you know the rest now it was 200° from the puff pastry I

Reduce it to 180 put it in the middle as you can see I turn the tray upside down so that this way it’s exactly in the middle of the oven I’m going to cook it for 40 to 45 minutes it’s going to be crunchy at the bottom and really nice on

Top then I’m going to take it out let it cool it has to at least get cooled down in the room temperature for 2 hours and then refrigerate for another two then it’s ready to eat this morning ad made this one and it’s ready for us just 2

Days ago I bought this from Ikea the beautiful thing about it is you can push this in and will go out but we didn’t have this one yet the problem with this one is we have to take this out to do that I also want to show you

How to make it because this is Fluffy I don’t want to ruin it too much I have to be really fast like this g g okay and then another one comes Here because I didn’t put this much on the sides but okay these crumbles are edible but the ones that are ruined can go to the seagals of is tumble now this Baby’s ready we are not going to cut it with a bread knife but a slic knife like

This when I pull it up as you can see there is like a jam the second slice I don’t want to ruin the top of the cake so I use a paper towel to clean it okay this goes here and finally a bit of powdered sugar if you like on top so as

You can see it’s 650 g of yogurt and a bit of half pastry and this is a cake for at least 12 people and it’s really light if you start to eat this we are in Ramadan so I don’t first it’s like crunchy and fluffy as you can see like

This you get the sourness you get the sweetness you get the crunch everything in one bite and it’s Heavenly that’s it guys hope you’ve enjoyed it if you’ve enjoyed it you know what to do for all the Believers happy bam Eid Mubarak take great care Share the Love by making the

Recipes or if you think that someone will love this recipe share it with that person by the way I have to tell you normally all my recipes are my recipes but this one it’s not the exact recipe but I have found it in a channel I want

To give the credit to the channel I think the name of the channel is Lea and I thought is this real and I tried it I had few touches and then it was gorgeous thank you for that I believe giving credit is also very important what we’re

Trying to do take great care lots of love bye-bye