John Myers
Turkish Yogurt Cake
The perfect turkish yogurt cake recipe with a picture and simple step-by-step instructions.
- 500 g Natural yoghurt
- 4 piece Eggs
- 700 g Sugar
- 1 Vanilla pods (pulp only)
- 125 g Butter
- 500 g Semolina
- 1 Pk Baking powder
- 1 Lemon
- 750 ml Water
- Fat
- Breadcrumbs
- Melt the butter and let it cool down.
- Mix the yoghurt, 200 g sugar, eggs and the pulp of the vanilla pod in a bowl.
- Stir in the cooled butter and keep stirring until the sugar has dissolved.
- Add the semolina and baking powder and stir in.
- Spread the fat on a springform pan and sprinkle on the breadcrumbs so that nothing sticks to the pan while baking.
- Place the cake in the pan and bake for 45 minutes at 175 degrees (top and bottom heat) or 150 degrees (fan-assisted).
- In the meantime, bring the water and the remaining sugar to the boil and cook for 5 minutes while stirring. Then pour in the lemon juice. Let the resulting syrup cool down.
- Remove the cake from the edge after baking, but do not remove it from the tin. Let cool for 5 minutes and then cut into cubes in the form. It is best to place the mold in a container. Pour the syrup into the mold over the cake and let it soak in overnight (at least 2 hours).
- Then take the cake cubes out of the mold and sprinkle the desiccated coconut on top.
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