Turkish yogurt cake

Turkish yogurt cake is a delicacy that brings a touch of coolness and freshness to every slice. This recipe is not only simple and quick but also incredibly delicious, featuring a light texture and a citrus-filled aroma. We invite you to discover step by step how to prepare this wonderful cake, perfect for any occasion.

Total preparation time: 50-60 minutes
Preparation time: 15 minutes
Baking time: 20-25 minutes
Number of servings: 12

Ingredients:

For the cake:
- 4 large eggs
- 800 g yogurt (preferably plain, with no additives)
- 500 g semolina
- 1 packet baking powder (approximately 10 g)
- 1 packet vanilla sugar (approximately 10 g)
- 250 g sugar
- 125 g butter, melted
- Zest of 2 lemons
- 50 g coconut (optional, for extra flavor and texture)

For the syrup:
- 500 ml water
- 200 g sugar
- Juice of 2 freshly squeezed lemons

Preparation:

1. Preparing the ingredients: Start by gathering all the necessary ingredients so that you are ready to cook without interruptions. Make sure the yogurt is at room temperature for easier mixing with the other ingredients.

2. Mixing the composition: In a large bowl, separate the egg yolks from the egg whites. Add the sugar to the yolks and whisk vigorously with a whisk or mixer until the sugar is completely dissolved and the mixture becomes creamy. This step is essential for achieving a fluffy cake.

3. Adding wet ingredients: In the same mixture, add the melted butter (let it cool slightly), yogurt, and lemon zest. Mix well to achieve a homogeneous mixture.

4. Incorporating dry ingredients: In another bowl, mix the semolina with the baking powder and vanilla sugar. Add this combination to the wet mixture, gently folding with a spatula. Avoid overmixing, as you want to keep the air in the mixture.

5. Preparing the egg whites: Beat the egg whites until stiff peaks form, using a clean and dry mixer. This step will add a fluffy texture to the cake.

6. Finalizing the composition: Carefully fold the beaten egg whites into the previous mixture using a spatula to maintain the air from the egg whites.

7. Preparing the baking tray: Line a baking tray (approximately 30x40 cm) with semolina or, for a crispy crust, use coconut. This detail will add a pleasant texture to the cake.

8. Baking the cake: Pour the mixture into the tray and level it gently. Preheat the oven to 180°C and bake the cake for 20-25 minutes, until it turns golden and a toothpick inserted in the center comes out clean.

9. Preparing the syrup: While the cake is baking, prepare the syrup. In a saucepan, combine the water and sugar, then bring to a boil. Reduce the heat and add the lemon juice. Let it simmer for 5-10 minutes, then cool.

10. Finalizing the cake: Once the cake is baked, remove it from the oven and pour the warm syrup over it. Sprinkle coconut on top (if you used it in the tray, return the cake to the oven for another 5-10 minutes to brown the coconut).

11. Cooling and serving: Allow the cake to cool completely before cutting it into servings. It will become tastier as the syrup is absorbed.

Serving suggestions: This yogurt cake is delicious served plain or alongside a scoop of vanilla ice cream. A slice of fresh lemon on top can add a touch of elegance. Additionally, a mint tea or an espresso can perfectly complement this dessert.

Practical tips:
- You can use Greek yogurt for an even creamier cake.
- Experiment with flavors by adding a splash of vanilla or almond extract to the mixture.
- If you are not a fan of coconut, an alternative would be roasted almonds, which add a crunchy note and a distinct flavor.

Nutritional benefits: This cake is a healthier option due to the yogurt, which is rich in protein and probiotics, essential for healthy digestion. The semolina provides complex carbohydrates, offering energy throughout the day.

Frequently asked questions:
1. Can I use another type of yogurt?
Yes, but make sure it contains no additives.
2. Is it possible to freeze the cake?
Yes, the cake can be frozen, but it is recommended to do so without the syrup.
3. How can I make the cake less sweet?
Reduce the amount of sugar in the recipe by 50 g.

Experiment with this recipe, adding your own touch, and enjoy every slice of this wonderful Turkish yogurt cake!

 Ingredients: 4 eggs, 800g yogurt, 500g semolina, one packet of baking powder, one packet of vanilla sugar, 250g sugar, 125g butter, zest from 2 lemons, 50g coconut. Syrup: 500ml water, 200g sugar, juice from 2 lemons.