Best Yiaourtopita - Greek Yogurt Cake
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- Опубликовано: 8 май 2021
- This is a delectable light and delicate dessert cake made with yogurt and moistened with a simple syrup that will please young and old alike.
Ingredients:
1 lb (435 gm) unsalted butter, softened
3 c flour (360 gm) plain flour
3 c sugar (600 gm) sugar
3 c (750 ml) plain yogurt
8 eggs, separated
3 tsp (15 ml) baking powder
2 tsp (10 ml) baking soda
1/4 tsp (2 gm) salt
juice of 1/2 lemon
Syrup:
2.5 c (500 gm) sugar
2.5 c (675 ml) water 
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The recipe looks delicious. Thanks for sharing!!!
Hi there!! Thank you for the comment and you are very welcome!! Enjoy!!😀
So glad to finally find a recipe for this Greek Yogurt Cake. I had it while visiting and could never find it again. Was told it is a specialty.
Thank you.
I am so glad I could share mom's version.... hope it brings back good memories for you... Do let me know how it was if you try it out... was it like you remembered?
Thanks again for the comment!! Kali orexi!!
Sounds & looks good! I’d like to try this mmm!
Thank you for the kind words...!! I do hope you try it... one of my faves growing up, that's for sure... :)
im in greek mythology class and we had to make a greek desert for a project and i had no clue what to do so i chose this. the whole class loved it and i will be making this often for family
Hi Keira!! Thank you very much for the comment.... it is so lovely to hear that you made this and that you enjoyed it. I am very glad and mom would have been too.. she loved it when other people enjoyed her recipes.
I loved Greek Mythology when I was younger...still do, really. What's your favourite story??? I think mine has to probably be the story of Perseus and the Medusa etc...
Thanks again for the kind words... :)
Hi John! Thank you for sharing your mom’s recipes with us! My yiayia passed away a couple years ago and she made the best tsoureki, it was a little sweeter than how other people made theirs, unfortunately the recipe was never written down and no one can replicate it! I was wondering if your mom had a recipe you could share! Thanks! :)
Hi there Mzyhanyu! Thank you for the comment... My condolences on your loss... yiayiathes are such important part of our lives, aren't they? I miss mine a lot.
As to tsoureki, mom never made it... but I have one I think you will like... it is sweeter and more importantly (to me) moister... I HATE regular tsoureki because it is usually so dry...
1/2 c butter
1/2 c milk
1 1/4 c sugar
4 eggs
6 c bread flour
1 Tbsp yeast
1/2 c warm water
1 tsp sugar
the zest of an orange
1 tsp ground mastic
1 tsp ground mahlepi
1 egg mixed with 1 tbsp water for glaze
garnish if desired - almond slices, sesame seeds etc
1 red egg, if desired (waste of both tsoureki and egg, if you ask me)
Syrup:
1/2 c water
1/2 c sugar
Mix and boil for 1-2 mins. Cool.
This is to glaze after it comes out of the oven. Adds more sweetness, a shine, and keeps it moister longer.
350F for about 30 mins
If using whole mahlepi or mastic, grind with some of the sugar in a mortar and pestle.
Heat the milk, sugar and butter together until the butter melts, then allow to cool to lukewarm (I just use really soft butter instead of melting), beat in eggs.
Mix butter and yeast mixtures together and set aside. Mix the flour, spices and rind in the bowl of a stand mixer, turn on to low or med low and add the liquid gradually, until it is all added. Allow your mixer to work for 10 mins on a slow speed. If the dough is very sticky (it should still be slightly sticky at the end) add 1 TBSP of flour and allow the machine to run for a minute. If still too sticky, add another tbsp of flour. Do not add too much flour as it will be tough.
When done, cover and allow to rise for about 2 hours or until double...
Punch down and form your tsoureki as usual and allow to rise again, covered.
Glaze with the egg wash and decorate as you see fit and bake until a deep golden brown... watch it carefully as can brown quite quickly, depending on your oven...
Remove when done (over 195F on a thermometer if you want to be more precise) and brush with the syrup and allow to cool on wire racks.
Enjoy!!! :)
@@MomsGreekKitchen yes, I miss mine dearly too. Thank you so much for your detailed response! I will definitely be giving this a try!
@@mzyhanyu1194 let me know how it turns out for you and how you like it.... it can be a bit touchy with the rise, since it has lots of butter, milk, sugar and eggs, all things that can affect yeast/rise.... give it time, or add more yeast if yours isn't strong enough...
@@MomsGreekKitchen yiayia never used a stand up mixer, everything was done by hand…how long do you recommend mixing/kneading the dough by hand before letting it rise?
@@mzyhanyu1194 This is enough to make 2 big full sized tsourekia... I would suggest a good 15 mins of hand kneading.. You want to build up the gluten, especially since the amount of fat and sugar etc in this recipe, so it will take a good time... good luck!!
Would it be better if I melt the butter a little bit to make it more "mixable"?
Hi Angie... I guess you could but it might make it greasy... melted butter vs room temperature butter can and does react differently in recipes. If it is at room temperature, it should cream in pretty easily. If you do use the melted butter, do let me know how it comes out....
Hope you enjoy the recipe!! Kali orexi!!