If you’re craving a dessert that’s as refreshing as it is rich, then this Turkish Yogurt Cake is about to become your new favorite. With the creaminess of Greek yogurt and the lightness of whipped egg whites, this cake delivers perfect combination of a rich custard and a fluffy soufflé.
And the accompanying raspberry sauce? It’s the perfect mix of sweet and tart, making this cake a delicious ending to any meal.
Here is Why This Creamy Yogurt Cake Works
- Balanced Flavors: The tangy richness of the Greek yogurt pairs amazingly with the sweet and tart raspberry sauce.
- Healthier Option: Compared to cheesecake, this dessert is a healthier and lighter option. The cake has less sugar than cheesecake, and the Greek yogurt has lower fat and higher protein than cream cheese. So you can enjoy a guilt-free treat!
- Perfect for Any Occasion: Whether it’s a special dinner or just a family gathering, this cake will fit the occasion perfectly. It’s not too fancy but sophisticated enough to make you look like a pro in the kitchen.
Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.
- Cream of tartar
- Vanilla extract
- Greek yogurt
- Raspberry sauce
How to Make This Turkish Style Yogurt Cake
Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.
- Whip egg whites to stiff peaks and set aside.
- In another bowl, whisk the egg yolks with sugar and vanilla until pale. Mix in yogurt, flour, and salt.
- Fold in the egg whites. Pour into the pan and bake.
Make sure you use a clean bowl and clean beaters to whip the egg whites. Even a small amount of fat will prevent the whites from whipping properly.
Use a separate bowl to mix the egg yolk mixture.
Use a wide spatula to gently fold the whites into the yolk mixture.
Pour the mixture into the pan and bake.
The cake will rise quite high, then deflate when you take it out of the oven.
Tips for Success
- Use Greek yogurt for the best results. The thicker consistency and higher fat content contribute to the cake’s texture and flavor.
- Separate the whites from the yolks while the eggs are cold. But for higher peaks when whipping, let the egg whites come to room temperature first.
- Fold, Don’t Stir: When incorporating the egg whites into the egg yolk mixture, fold them in gently to preserve the airiness.
- You can skip the cream of tartar but the egg whites will be more stable if you use it. You can also replace the cream of tartar with 1/2 teaspoon of lemon juice or vinegar.
- If your springform pan is less than 3 inches tall, use parchment paper to create a collar that extends the cake to at least 3 inches. The cake will puff up really high and then deflate when you take it out of the oven.
Frequently Asked Questions
Greek yogurt is thicker and has less water, which adds to the texture of the cake. Regular yogurt can make the cake too wet. However, you can use labneh or a similar thick, strained yogurt.
Make sure your egg whites are whipped to stiff peaks and are folded gently into the batter to keep the cake light and airy. Also, do not over-whip the egg whites or they will deflate and make the cake dense.
This Turkish style Yogurt Cake is not your average dessert – it’s a deliciously luxurious cake that tastes decadent and rich, yet it is a light, healthier option to end a meal with. Topped off with the vibrant raspberry sauce, this cake will definitely be one of your new favorite desserts.
Some of the following are affiliate links. We may receive a small commission if you click on these links and purchase something. You don’t pay any extra, but it will help us keep the lights on.
More Dessert Recipes
- Ferrero Rocher Profiteroles
- Semifreddo Trio
- Lemon Ice Box Cake
- Strawberries with Marsala and Sweetened Ricotta
- 31 Cool Summer Dessert Ideas
For the Yogurt Cake
- 4 large eggs
- ¼ teaspoon cream of tartar*
- ½ cup sugar (100 grams)
- 2 teaspoons vanilla extract
- 1-½ cups Greek yogurt (390 grams)
- 3 tablespoons all purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 3 cups raspberries (12 ounces)
- 1 tablespoon lemon juice
- ¼ cup sugar
- Optional: 1-½ tablespoons cornstarch
- Preheat the oven to 350°F. Line an 8-inch springform pan with parchment paper. If your pan is less than 3 inches tall, make a collar with the parchment paper to extend the height of the cake pan.
- Separate the eggs yolks from the whites and place them in separate bowls.
- Add the cream of tartar to the egg whites and whip the whites on medium-high speed until they reach stiff peaks. Set the bowl aside.
- Add the sugar to the bowl with the egg yolks and whisk until smooth. Whisk in the vanilla extract and continue beating for about 3 to 4 minutes until pale yellow.
- Add the yogurt, flour and salt to the egg yolk mixture and whisk until smooth.
- Fold ⅓ of the egg whites into the yogurt batter until well incorporated. Gently fold in the remaining egg whites.
- Pour the mixture into the prepared springform pan and transfer it to the oven.
- Bake for 45 to 50 minutes. The cake will puff up very tall and then deflate when it comes out of the oven.
- Combine the raspberries, lemon juice and sugar in a saucepan set over medium high heat. Cook and stir until the raspberries break down and get juicy. Bring the mixture to a boil then reduce the heat to a simmer. Cook for 7 to 10 minutes, stirring frequently until slightly thickened.
- If you want a thicker sauce: In a small dish, combine the cornstarch with 2 tablespoons of water. Add 2 to 3 tablespoons of the raspberry mixture to the cornstarch slurry. Stir well, then stir it into the saucepan. Cook, stirring constantly over medium heat for 1 to 3 minutes or until the mixture is thick.
- When the cake is cool, serve the raspberry sauce over the yogurt cake.
- You can substitute the cream of tartar with ½ teaspoon lemon juice or vinegar. Any of these choices will help stabilize the egg whites when you whip them.
- Do not over-whip the egg whites. Watch them closely; it is better to under-whip them to soft peaks than to over-whip them. if you whip them too much, they will look dry and chunky, and they will deflate easily.
- Do not add the sugar to the egg yolks until you are ready to mix the yolks. If the egg yolks sit in the sugar without being mixed, the sugar will absorb the moisture, and the yolks will look clumpy, hard, and curdled.
Recipe adapted from Claudia Roden's Mediterranean cookbook.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 157Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 94mgSodium: 154mgCarbohydrates: 28gFiber: 3gSugar: 21gProtein: 5g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.