Filled Yogurt Cake With Lemon Ouzo Syrup Recipes

FILLED YOGURT CAKE WITH LEMON OUZO SYRUP

Steps:

• Preheat oven to 350°F.
• Grease and flour a 10 inch springform pan.
• Combine all ingredients for the filling and set aside.
• For the cake, combine your butter and sugar in a bowl with your mixer until thick and creamy.
• Beat in the egg yolks one at a time.
• Next mix in your yogurt and zest.
• In a medium bowl, combine flour, baking powder and salt, then sift the flour mixture into the yogurt mixture and beat well.
• In another bowl, beat egg whites until stiff peaks form.
• Whisk half of your whites into the batter, and then fold in the other half.
• Pour half of the cake batter into the prepared springform pan making sure the batter is completely flat and even.
• Next sprinkle the filling evenly over the batter.
• Then pour the remaining batter over the filling.
• Bake your cake in your preheated oven for approximately 45 minutes until it starts to pull away from the pan.
• When it is done, take the cake out and the pan on a wire rack to cool.
• To prepare the sauce, place all ingredients in a saucepan.
• Turn burner to high heat and bring mixture to a boil.
• Once it comes to a boil, reduce your heat and simmer until it has become thicker, approximately 10 minutes.
• Allow mixture to cool.
• When the pan is enough to handle, invert the cake pan over a plate larger than the pan (use whatever plate you wish to display the cake on), and open your springform pan to unmold the cake.
• If it doesn't come right out, you can use a knife or something to go along the edges to release the cake.
• With a spoon, drizzle about a third of your syrup evenly over the cake and allow it to soak in for approximately 10 minutes or so.
• Repeat by spooning the next third of the syrup over evenly, and sit another 10 minutes.
• Finally, spoon the last third over the cake evenly, cover and allow the cake to sit for at least 1 hour before serving.

GREEK YOGURT CAKE WITH RAISIN SYRUP

Steps:

• For the raisin syrup: Take a glass bowl and submerge the raisins in the brandy and ouzo overnight.
• After soaking, take a pan and heat the raisins and the brandy-ouzo syrup with the lemon juice, water and sugar.
• Bring the mixture to a boil and then allow it to simmer for approximately 15 minutes.
• Set syrup aside to cool.
• For the cake: Preheat your oven to 350 degrees F.
• Take out a 9 inch cake pan, and lightly grease and flour it.
• Then, take your egg yolks and beat them with the superfine sugar and honey until they are pale and very creamy.
• Take your flour, baking powder and salt and sift together into a large bowl, and then stir in your egg mixture.
• Next stir in your lemon rind and then the melted butter and yogurt.
• Make sure all is combined very well.
• Now, whisk your egg whites to form stiff peaks, and stir one third of them into the cake batter.
• After that, GENTLY fold in the rest of the whisked egg whites.
• Pour the batter into the cake pan, and bake for 35 minutes in your preheated oven.
• Remove from oven and then drizzle some of the raisin syrup over the cake and allow it to soak into the cake.
• To serve, slice the cake and serve with the poached raisins and more of the raisin syrup.
• ENJOY!