How to make Japanese Yogurt Cake -
Japanese yogurt cheesecake is a light dessert which has less calories and is not so sweet as compared to the regular cheesecake
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Thick yogurt (गाढ़ी दही), Butter (मक्खन )
Cuisine : Japanese
Course : Desserts
For more recipes related to Japanese Yogurt Cake checkout Bhapa Doi - SK Khazana. You can also find more Desserts recipes like Shirvale Almond Bar Peanut Butter Pie Goan Lapsi
Japanese Yogurt Cake Recipe Card
In Japanese cuisine consists of food is cooked in a specific way based on the culture and tradition of Japan. The traditional cuisine of Japan comprises of rice with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled, but it may also be served raw or dipped in a light batter and deep-fried.
Japanese cuisine has now become popular throughout the world. As of 2011, Japan has overtaken France in number of Michelin starred restaurants and has maintained the title ever since.
Prep Time : 1-1.30 hour
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Japanese Yogurt Cake Recipe
Thick yogurt 1/2 cup
Butter 2 tbsps + for greasing
Milk 1/4 cup
Eggs 3
Vanilla essence 1 teaspoon
Refined flour (maida) 1/4 cup + for dusting
Cornflour 2 tablespoons
Lemon , halved 1
Castor sugar 1/4 cup
Icing sugar for dusting
Fresh blueberries to garnish
Method
Step 1
Preheat 160º C. Grease a silicon loaf mould with butter and dust with flour.
Step 2
Take yogurt in a bowl, add butter and milk and whisk well. Heat sufficient water in a deep bottom pan, place the bowl on top and whisk continuously till well combined.
Step 3
Break eggs, separate yolks from the whites and keep them in 2 separate bowls. Add the yolks to the yogurt mixture and mix well.
Step 4
Add vanilla essence to the yogurt mixture and mix well. Sieve flour and corn flour into this bowl and squeeze the juice of ½ a lemon and whisk well.
Step 5
Squeeze the juice of remaining lemon half into the bowl with egg whites and beat the mixture till foamy. Add castor sugar little by little and beat till stiff peaks are formed.
Step 6
Add ⅓ egg whites to the yogurt mixture and fold in till well combined. Add the remaining egg whites and gently fold in.
Step 7
Pour the mixture into the loaf mould and tap gently. Place it on a baking tray and pour some water into the tray.
Step 8
Place the tray in the preheated oven and bake for 45-50 minutes. Take the tray out of the oven and allow to cool completely. De-mould onto a serving platter, cut into wedges, dust with icing sugar and serve with blueberries.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
