Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Greek / Filled Yogurt Cake With Lemon Ouzo Syrup Recipe
    Lost? Site Map

    Filled Yogurt Cake With Lemon Ouzo Syrup

    Filled Yogurt Cake With Lemon Ouzo Syrup. Photo by Thorsten

    1/3 Photos of Filled Yogurt Cake With Lemon Ouzo Syrup

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    1 hrs

    45 mins

    love4culinary's Note:

    This cake is unlike any cake you will ever try. It looks great when you cut into it, and it tastes even better. The syrup makes the cake really moist and flavorful! You can keep this cake for several days covered at room temperature! Dont let the number of steps scare you. It goes quickly. There are just a lot of steps so you understand better :) This cake is totally worth it!!!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 10

    Yield:

    cake

    Units: US | Metric

    Filling

    Cake

    Syrup

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Grease and flour a 10 inch springform pan.
    3. 3
      Combine all ingredients for the filling and set aside.
    4. 4
      For the cake, combine your butter and sugar in a bowl with your mixer until thick and creamy.
    5. 5
      Beat in the egg yolks one at a time.
    6. 6
      Next mix in your yogurt and zest.
    7. 7
      In a medium bowl, combine flour, baking powder and salt, then sift the flour mixture into the yogurt mixture and beat well.
    8. 8
      In another bowl, beat egg whites until stiff peaks form.
    9. 9
      Whisk half of your whites into the batter, and then fold in the other half.
    10. 10
      Pour half of the cake batter into the prepared springform pan making sure the batter is completely flat and even.
    11. 11
      Next sprinkle the filling evenly over the batter.
    12. 12
      Then pour the remaining batter over the filling.
    13. 13
      Bake your cake in your preheated oven for approximately 45 minutes until it starts to pull away from the pan.
    14. 14
      When it is done, take the cake out and the pan on a wire rack to cool.
    15. 15
      To prepare the sauce, place all ingredients in a saucepan.
    16. 16
      Turn burner to high heat and bring mixture to a boil.
    17. 17
      Once it comes to a boil, reduce your heat and simmer until it has become thicker, approximately 10 minutes.
    18. 18
      Allow mixture to cool.
    19. 19
      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.
    20. 20
      If it doesn't come right out, you can use a knife or something to go along the edges to release the cake.
    21. 21
      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.
    22. 22
      Repeat by spooning the next third of the syrup over evenly, and sit another 10 minutes.
    23. 23
      Finally, spoon the last third over the cake evenly, cover and allow the cake to sit for at least 1 hour before serving.

    Ratings & Reviews:

    • on August 31, 2005

      55

      yummy. this was excellant. definately worth the time it takes. excellant the next day as well

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 07, 2005

      I first gave this a three star rating because the filling sank to the bottom and the cake turned out too moist and I ended up not making the syrup. However, I realised that this was my fault, since I substituted pineapple for the strawberries. There is of course much more moisture in pineapple and as you can see on Thorsten's picture, it really looks great when you follow the recipe exactly. I liked the taste and I think this was a very creative submission to the summer competition. Well done, love4culinary!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2005

      Okay,okay, I confess...I've been too busy in the garden to make this cake but I'm fascinated both by the method and the ingredients. I apologize to the person who submitted because I know it would've been nice of me to do this right so I could give it a high rating. I wish the "interest factor" counted.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Filled Yogurt Cake With Lemon Ouzo Syrup

    Serving Size: 1 (99 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 313.7
     
    Calories from Fat 126
    40%
    Total Fat 14.0 g
    21%
    Saturated Fat 6.8 g
    34%
    Cholesterol 109.0 mg
    36%
    Sodium 160.5 mg
    6%
    Total Carbohydrate 45.2 g
    15%
    Dietary Fiber 1.4 g
    5%
    Sugars 40.0 g
    160%
    Protein 4.3 g
    8%

    The following items or measurements are not included:

    Greek yogurt

    ouzo

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites