Yogurt Cake with Strawberry Jam Filling


For Base
    • 2 cups sifted flour
    • 1⁄2 cup powdered sugar
    • 1 cup butter
For cream
      • 1200 gr. strained yogurt, room temperature
      • 300 gr. sugar
      • salt
      • 2 t.s. lemon juice
      • 3 vanilla ή 3 t.s. vanilla extract
      • 6 eggs and 2 yolk
      • some melted butter (1 t.s.) for tart pan
For the Jam fillng
  • 200 gr strawberry jam
  • 8 gr gelatine


For the base
  • Mix the butter into the flour and sugar.
  • Mix with hands until it clings together.
  • Press into pan
  • Bake at 180°C for 20-25 minutes or until lightly browned.
For the cream
  • Preheat over to 230°C.
  • Mix yogurt for 2-3 minutes in a bowl.
  • Slowly add sugar and mix for 2-3 minutes on medium/high speed. With a spatula clean all sides of the bowl.
  • Add salt, lemon juice and vanillas.
  • Add 2 yolks and mix on slow speed. Again with a spatula clean the edges of bowl.
  • Add one by one the eggs and keep beating
  • Dissolve gelatine in 4 tablespoons of water in the microwave.
  • Mix gelatine with strawberry jam.
  • Pour half of the prepared yogurt mixture on the base.
  • Add the jam filling and then the other half of the yogurt mixture.
  • Put it in the oven, bake for 10 minutes and without opening the oven low the temperature to 100°C for 1,5 hour.
  • Take it out the oven and let it stay like this for at least 3 hours until it gets to to room temperature.
  • Then let it stay in the fridge overnight.
Tip: Decorate with cocoa powder before serving

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