La dolce vita

You have finished the main part of the meal - time for dessert... From our rich collection of dairy treats, we have chosen the best recipes that will introduce you to a gourmet heaven. Yummy!

Greek yoghurt cake - Yiaourtopita

Want to prepare a delicious strudel, Check-style dumplings or other treats, but don’t know where to start? Find your inspiration in Vindija’s dessert cookbook!
 
Preparation  / 60 min
  • Cook the ingredients for the frosting for five minutes on low heat. Put the syrup aside to cool.
  • Mix the eggs with sugar and vanilla sugar with an elecrtic mixer until it foams and doubles its volume.
  • Add to this mixture carefully and stirring gently in turn: oil, yoghurt, baking powder, lemon zest, ouzo and finally the sifted flour.
  • Pour the mixture into the mold and bake in a preheated oven at 175ºC for about 40 minutes.
  • As soon as you remove the cake from the oven, cover it with the cold syrup i.e. frosting.
  • Leave the cake to cool and then remove it from the mold.
Serving suggestion
Serve a slice of cake with 1-2 tablespoons of greek yoghurt Vilikis in which you added some honey and sprinkle with coarsely ground pistachios or almonds.

Chef's tip
The cake can be baked in a classic rectangular baking tray, but be sure to shorten the cooking time if the layer of the biscuit mixture in the tray is lower than in the ring cake tin.
Ingredients 
(ring cake tin - diameter ca. 24 cm)
Ingredients for sponge cake:
300 g Greek yoghurt Vilikis
2 dl of ordinary olive oil (not extra virgin)
2 eggs
200 g strong flour
150 g sugar
1 baking powder
1 vanilla sugar
1 tablespoon ouzo (Greek anise liqueur)

zest of 1 lemon
  a little plain flour 
Ingredients for the frosting:
100 g sugar

juice of one lemon
1 dl water

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