A few weeks ago I went to a pic-nic with some friends. I usually offer to bring a dessert, mainly because it gives me the opportunity to create something new but also because I get to share with people I love. This time I made a yogurt cake filled with “crema pasticcera” (an egg based cream very similar to custard) and fresh strawberries.
For this cake you need the following
– 4 large eggs
– 320g plain yogurt
– 200g icing sugar
– 20g baking powder
– 250g all purpose flour
– 80g corn starch
– 120g unsalted soft butter
– 80g sunflower oil
– salt, a pinch
– the zest of 2 organic lemons
Preheat the over to 180C (375F). In a large bowl, mix the sugar and the soft butter until creamy then add the oil and continue to whisk until smooth. Add the eggs, one at the time. Sift the flour and corn starch into the mix and continue to whisk until smooth; now add the yogurt and the lemon zest. Lastly, add the baking powder. Butter and flour a baking pan, pour the mix inside and bake for about 50 min (the time may vary a little but depending on the type of over: ventilated or static); to verify if it is baked, you can stick a toothpick in the middle of the cake and if it is almost dry, the cake is cooked.
The cake should look like this.
For the filling you will need
– “crema pasticcera” (custard); I refer you to a previous recipe on this blog:
– grapefruit juice, water and some sugar
Once the cake is completely cool, which will probably take at least 5 hours, cut it into two layers; with the help of a baking brush, wet the two surfaces with the grapefruit juice you have previously mixed with water and some sugar (quantities may vary according to your taste, and how sweet you want the grapefruit juice to be). Once done, generously cover the bottom half of the cake with the custard, which needs to be completely cool too, and add the strawberries on the top.
Cover the cake with the upper layer and dust with icing sugar, Voila’! Heavenly custard and strawberries filled cake: done!