Light and Fluffy Layered Yogurt Crumb Cake
A simple dessert recipe for making a light and fluffy layered yogurt crumb cake.
Ingredients
Cake Batter
- 1 cup butter at room temperature
- 1 cup granulated sugar
- 1 tbsp vanilla sugar
- 4 egg yolks
- 2 ¾ cup flour
- 1 tbsp baking powder
Yogurt Filling
- 4 egg whites
- pinch of salt
- 1.5 cups plain yogurt
- 1 cup sour cream
- 1 cup granulated sugar
- 5 tbsp flour
- 1 tbsp vanilla sugar
- 2 tbsp lemon juice and lemon zest optional
Instructions
Cake Batter
- Mix together butter and sugars until well blended. Slowly add one egg yolk at a time and mix with a whisk.
- Save the egg whites for the filling portion of the cake.
- Mix flour and baking powder together separately and then combine with egg mixture. Mix all together on low speed with a cake mixer.
- Divide batter in two parts.
- Wrap and place one half in fridge. Place the other half place in the freezer.
Yogurt Filling
- Beat 4 egg whites and pinch of salt on high speed. The egg whites have to be firm.
- In a separate bowl, mix plain yogurt, sour cream with sugar. Mix filling by hand.
- Add flour, vanilla sugar and lemon juice and lemon zest (optional) and powdered sugar to the yogurt mixture.
- Fold in the egg whites with a spatula.
Finishing
- Remove dough from the fridge after 20 minutes, no longer or be too tough to roll.
- Roll out on a floured surface on top of a sheet of parchment paper (roll out to about 9x13 size) and transfer onto a baking sheet along with the parchment paper.
- Spread on the filling.
- Break the frozen dough into crumbs over the filling. Alternatively, you can also shred the frozen dough over top.
- If shredding dough instead of breaking by hand, shred into a separate bowl and then sprinkle over top. Dip into flour as you shred if too sticky.
- Bake at 360F for 30-35 minutes.