Greek orange cake with yogurt cream
One of the many juicy cakes in Greece and the Mediterranean, which are well suited to eat in the warm summer, but these cakes are good in other seasons either. Yogurt cream layered between cake halves makes it even juicier and better
Preparation time: 1-hour cake preparation, 20 min cake assembly
Level: easy
Quantity: 12 to 16 sections
Ingredients:
Cake:
250 g butter
175 g of wheat flour
200 g of sugar
4 eggs
1 heap teaspoon baking powder
1 teaspoon vanilla sugar
4 tablespoons Greek yogurt
2 teaspoons finely grated organic orange peel
3 tablespoons freshly squeezed orange juice
Cream:
100 g icing sugar
350 g of cream cheese
4 tablespoons Greek yogurt
1 tablespoon freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
garnish with orange and lemon peel strips
Preparation:
1. Melt on low heat butter, mix with sugar, vanilla sugar, orange juice, grated orange peel, and yogurt
2. Add eggs and whisk until smooth.
3. Mix the flour with baking powder and add to the dough, mix evenly.
4. Line two 21 cm cake tins with baking paper, divide the dough between the two tins, and bake at 180 degrees for about 35-40 minutes until the cake is golden brown and inside.
5. Remove the cakes from the molds and allow them to cool
6. To make the cream, mix all the ingredients evenly, grease one base of the cake with half the amount of cream, place the other on it, and spread the other half of the dough on the cake. You can also apply the cream to the sides of the cake, but it looks good if the cream is only between and on the cake.
7. Garnish with finely chopped orange and lemon zest strips.
Done !!!
