Yogurt and Raisin Pie

To prepare a delicious yogurt and raisin cake, you will need the following ingredients and detailed steps to achieve a perfect result. We start by preparing the baking tray, which should measure 30x20 cm. Make sure you have all the ingredients at hand, as this process requires a bit of attention and patience.

The first step is to beat the egg yolks with the sugar using a mixer. It is important to keep mixing until the sugar partially dissolves and you achieve a homogeneous composition, light yellow in color. In a separate bowl, beat the egg whites until you obtain a firm foam. This will add a light and fluffy texture to the cake. Once you have both mixtures, add the yogurt over the egg yolks, then carefully fold in the beaten egg whites, mixing gently to keep the air in the egg whites.

For an extra flavor, add a little rum or rum essence to the yogurt and egg mixture, being careful to taste so as not to overdo the flavor. Meanwhile, prepare the raisins, soaking them in cold water or, even better, in a little diluted rum with water. This step is essential as it will make the raisins juicier and more flavorful.

After you finish with the filling, grease the tray with a little oil using a brush or a goose feather. It is important to evenly cover the surface to prevent the pastry sheets from sticking. Mix the oil with water in a small bowl, in a ratio of 2/3 oil and 1/3 water. This solution will be used to drizzle over the pastry sheets, giving them a crispy texture.

Place the first pastry sheet in the tray, allowing the edges to slightly exceed the tray. Brush it with the water and oil mixture, then add half a sheet, continuing to apply the mixture between the sheets. Repeat this process until you have used the first 6 pastry sheets. Now it’s time to add the yogurt mixture, followed by the drained and dried raisins. These will settle at the bottom of the cake, providing a sweet surprise.

To finish, place more pastry sheets on top, continuing to drizzle or brush with the water and oil mixture between the sheets. In the end, make sure the last sheet covers everything well, bringing the edges of the first sheet towards the center. If desired, you can add a final touch of yogurt mixture, which you will pour over the cake for a uniform look.

Before baking, lightly score the surface of the cake with a sharp knife to facilitate cutting after baking. Bake the cake in a preheated oven at 170 °C for about 45-50 minutes. It is essential to check the cake a few minutes before removing it, ensuring that it is well-baked.

Once the cake has cooled, let it rest even from one day to the next to firm up. Finally, sprinkle powdered sugar on top, cut into portions, and serve with pleasure. This yogurt and raisin cake will surely become a favorite among family and friends!

 Ingredients: 12 sheets from a package of phyllo dough (I used Bella from Romania) 500 g of full-fat yogurt 4 eggs 12 tablespoons (heaping) of sugar 1-2 handfuls of raisins, to taste oil, water rum essence (if you don't like rum, make the classic pie with vanilla) powdered sugar

 Tags:  eggs oil sugar vegetarian recipes pies