I use plain Greek yogurt and it turned out really well really enjoyed this dessert

My grandmother and mother have always made yogurt cake as far back as I can remember. It's always been one of my favorite treats. It's the greatest texture and flavor

I have always wondered about food texture and people's reaction to it. I'm one of those people who are really touchy about texture, I have always wondered if it is cultural and learned, or if it is more prevalent among certain ethnic groups.

@juliastockhausen7173

2 жыл бұрын

I work with children and we know NOW that there is a sensory processing system in our nervous system that makes everyone more or less sensitive or aware of textures , sound, movement, pressure, visual input etc etc. Everyone is a bit different and challenges can be related to autism but definitely separate concepts.

@deborahduncanwrites

2 жыл бұрын

This looks great! And I can make it gluten free.

It looks good- I like lemon flavored sweets. I may try this around Christmas.

I've made this a month ago, but in the recipe I followed then this was made as a topping over an apple tart, all baked together. The combination was great.

That looks nice and a little different. Also not too heavy.

I think I'm going to like this weird one this weekend. Thanks.

Nice recipe. Love hearing Canadians say ’out’.

I luv these old fashion recipes, childhood memories great food made by my mother she learned from gramma and generations before her, I luv yogurt cake 👍🏻

I wonder if children grew up with more of an idea that recipes (life) can be more adaptable.... Thank you, Glen and Julie, for helping us adapt our recipes.

I recently has weight loss surgery, and my eating plan now focuses on protein with limited quantities of carbs. I think this would be a very nice dessert: with the eggs and yogurt (I would use Greek yogurt), this is pretty high protein. I could replace the sugar with something like Splenda (it bakes well.) It might be worth trying other fruits, like this lemon one as a base with some sliced peaches or apple on the bottom. Definitely need to try this!

@TechBearSeattle

11 ай бұрын

@@jaycarver4886 - Very, very well :)

I'm adventurous and gonna try it. Thanks for sharing

When they tasted it the phrase "damning with faint praise" kept popping into my head! 😆

This looks very tasty. I wonder if i could use sour cream instead of the yogurt? I normally don't keep plain yogurt on hand. But i always have full fat sour cream. Oh well, i can always give it a try. Even if it doesn't turn out perfect, i'm sure it will still taste good. As my parents always said, if a dish didn't look perfect, "it doesn't matter, because it all goes to the same place anyway".

@peshgirl

2 жыл бұрын

I have an accidental excess of sour cream... maybe I should try it too!

Lemony, custardy goodness? Sign me up!

Great video. Thanks.

It is lovely to look at! Chilling the baked cake probably allows the lemon flavor to develop nicely. Needs 'Whippy Cream!'😋

"You say yogourt, and I say yogurt. You say yoghurt, and I say yoghourt. Yogourt, yogurt, yoghurt, yoghourt. Let's call the whole thing off!"

As soon as you pulled it out, I thought that an assortment of macerated berries would be exactly what I would want on it. My kids would probably add whip cream as well.

The texture sounds intriguing -- unusual, but not creepy.

The lemon and cake already had me, never seen one quite like this. Great video, thanks for sharing.

I liked it. Very pleasant lemon flavour. Substituted sugar with 9 tbsp's of erythritol.

reminds me of a pecan pie filling by the look of the texture.

Liking Jules look.

How interesting!!!

Love this!

Kudos. Perfect for after a large (ie Thanksgiving) meal. Lemon flavor mmm mmm 😋

Looks yummy

That Astro Balkan Style Yogurt is my favourite! It's thick and smooth, tangy with a hint of milky sweetness. It's also made right here in St. Catharines!

@Ottawa411

2 жыл бұрын

I really hate anything with gelatin in it. This stuff is great, as is a good Greek yogurt.

I think I wanna try this. For one reason: to not pretending "somewhat bigger" than it is. Looking at the way you both where pleased with it: doesn't look like this is a "too shabby" recipe. Thanks for digging it out, bringing it up to the surface and sharing. Greetings from the far north of Germany!

looks yummy

I like Jules' look

In my country we actually have yogurt cake and it's one of the most popular cakes, but it really has the texture of cake, not like the 'tart' you have there. We can either flavour it ourselves (lemon, orange, etc.) or we can use a yogurt with a flavour and let it be the chosen flavour of the cake (once my father-in-law had a leftover raspberry yogurt and the result was a cake that tasted like bubblegum). And we use the yogurt cups to measure the ingredients (which goes against everything we do, as we are big believers in baking by weight). It's my favourite "simple" cake, I could eat it everyday.

Lol , I loved her face tasting it trying to be polite

Going to try this with Almond flour and monkfruit sugar.

I was quite happy with a yoghurt based personal sized cheesecake I made recently. 200g real yoghurt that has already been strained of every last drop of whey possible (my yogurt was nearly fat free so I used about 2T of sour cream in here for a little more richness. I think the newly trendy Skyr would work great) 1 egg 40g white sugar 1T lemon juice and some zest Strained on top of a Graham cracker crust in my 6" mini cast iron pan, baked at 350 for 20min (toaster oven, so YMMV). I didn't mention in the notes but I also added 1/2T of a peach flavored sugar free syrup you would find in your local Sobeys owned stores, Glen. Called it my "Peach" "Lemonade" "Cheesecake". Came out much more cheesecake-like, but not a light Tetsu style which I would love to figure out how to make from yogurt.

Modified this to fit my bariatric surgery lifestyle. Love it, it is like a lemon meringue pie ish feel to me and fits my plan. Thanksgiving is not going to be dessert free!

Made something similar with arrowroot, house enjoyed. However we now have a peptic ulcer in the house so may try with coconut milk yogurt to see if that works since ulcer guy can't eat dairy right now (but tolerates eggs).

Glen, have you made your own yogurt before? Super easy and great tasting. Lots of great cultures you can use.

I think textures are sometimes what you have in your head. Yes some have real issues with certain things. But I have seen folks gobble down food and had no idea something was in it and it made no difference. Sometimes you can get over something as well and learn to love that texture.

I think topping it with zest or adding lemon extract would make it more refreshing without adding sourness. Wouldn't adding the sugar to the egg whites made it fluffier?

Reminds me a little of a käsekuchen without the base. Might be interesting with almond flour or semolina instead.

Our preferred yogurt is also Astro Balkan Style, I am shock how many yogurts now have filler to make it cheaper

With a digestive cookie base it would be much more cheesecakey!

I would top it with a mix of raspberries and black berries and maybe make a sauce with those berries to drizzle over top as well. Then finish it off with a sprinkle of confection sugar.

🌻 looks tasty. I have been looking for a recipe similar to this. I have an elderly father-in-law who tends to eat cookies for breakfast..., He loves lemons so I'm wondering if I make some modifications to this like adding more protein and or fat... To where it's more nutritious would be wonderful. I would like something to wear he can have it for dessert if he wants it but if he ends up eating it for breakfast instead of his chocolate chip cookies that would be great. If you or somebody else has a recipe recommendation, that is lemon based for me, it would be very much appreciated. It could be a cake or muffin....

@joantrotter3005

2 жыл бұрын

I used to make flourless peanut butter chocolate chip cookies for a diabetic friend using Splenda and Ghirardelli dark chips. Adding buttermilk powder to vanilla yoghurt with strawberries is a similar taste to cheesecake for myself. Perhaps he would enjoy buttermilk powder in lemon yoghurt? I make a garbanzo bean banana bread that's excellent with cream cheese frosting. Maybe lemon curd on it instead, or zucchini instead of the bananas? Does he like bean pie? Replacing the sugar gets it pretty healthy, but not sure how to make it lemony? Maybe a lemon meringue on top of bean pie? Would sugar free lemon divinity work? Otherwise, using almond and coconut flour for lemon poppyseed muffins was a thought. Maybe crepes? I've seen almond flour crepe recipes. That could work with lemon curd? And black bean brownies with nuts or coconut; Not lemony, but you said he likes chocolate chip cookies! Good luck...

@emilybilbow4990

2 жыл бұрын

Luna bars make an awesome lemon zest flavor… they even come in mini sized… and my cousins made lemon bars with a nut/coconut base and reduced sugar filling… she said they were easy to make

@MetricJester

2 жыл бұрын

Since it's such low flour, it's be almost one to one to switch to a nut-based flour

I'd put a teaspoon of vanilla in it.

Did you ever try a Sicilian cheese cake? It’s extremely dense and made with ricotta.

We have Yoghurt called 'Easiyo' it's a live yoghurt, comes as a powder and you mix it with water, put it in basically a giant thermos filled with boiling water for 9 hours, then take it out. Pretty damn good. 👌

Jules I love your hair like that

I think the most interesting fact I learned is that there's three ways to spell the main ingredient in this video: yoghurt, yogurt and now yogourt (the latter of which is mainly seen in Canada I believe)...

@helenedesmarais8697

2 жыл бұрын

yogourt is the french spelling and Canada is officiallly bilingual. so...

Loooove lemon! Gotta try this one day. Glen, for your oven, I see it’s a convection oven. Do you find you have to turn your food around half ways through the cooking time?

Will definitely try this. I’m sure this won’t be the first time you’ve answered this but what are the sizes of your tablespoon and teaspoon in ml?

I tried this recipe over the weekend. To be honest, I don't like it much, and it's not like the Japanese jiggly cake. But someone mentioned could be in a pie - yea that would be a great idea, as the "custard" on a pie, with either fruit on the top caramelized or with some meringue, or even swap the lemon with chocolate, I can see it works out great that way.

My friends gran used to make this with raspberries mixed through it

I think I'd bake it in a water bath to keep the top from cracking. Also might help keep it from deflating so much.

So many different ways to spell Yoghurt, Yogurt and Yogourt :)

Weird is good sometimes, so that means I will be trying this. We eat cheese cakes while still very warm (just set). We never let them make it to the frig. So we will try it warm. ✌🤟🖖

I agree on the using quality yogurt, but I'll bet there isn't a single grocery store in Canada that doesn't stock that Astro yogurt.

Ingredient and technique-wise this recipe looks very similar to your (and other people's) lemon pudding cake except for cooking it without a Bain Marie. I've also seen versions that use some cream instead of yogurt.

It would be interesting to see how this works without the flower.

What would happen if you stabilized the egg white foam with some powdered egg whites or some other stabilizer? Would it keep it from falling and being so dense?

Hey Glen, You should check out German Kuchen from the Dakotas. It is like a custard like pie with a thick doughy crust. I may have to dig up a recipe if you are interested. Prairie Californian looks to have a similar recipe. I may even have a recipe that would qualify for the old cookbook show.

I wonder about substituting cornstarch for the flour.

Is this made with whole milk, part skim, or skim? Since Yogurt is the main ingredient, a difference like that can make a big difference. Also, it is possible to make yogurt with heavy cream. ...Which, I imagine would definitely make the finished product more custard like.

Could monk fruit work as a substitute?

A little bit of dried fruit would give it more texture.

Could use lemon yogurt OR simply change the zest to another citrus.. .

I’m curious what it would taste like made with a flavored yogurt?

I'd call it a torte, it's almost exactly like Italian tortes. I prefer chocolate tortes, dense, fudgey, gooey. Pour on some warm chocolate sauce and it's out of this world.

I've always heard of it referred to as Yogurt Custard-Cake.

Glen, who long did it take to juice them lemons? ;-)

I can imagine including a tradtional cheesecake-type crust, but using Biscoff biscuits instead of graham crackers (all those warm spices) and switching out the lemon for an orange.

I'd probably add cream cheese and make it a cheesecake.

I know that Canadians and Brits use ou when Americans just use o like in colour, is this same for Yogurt?

@GlenAndFriendsCooking

2 жыл бұрын

Ha - In a Canadian Grocery store you'll see Yogourt, Yogurt, and Yoghurt, on the labels. Sometimes you'll see two of those spellings on Canadian labels... Yogourt is the French spelling, and often is the only spelling on Canadian labels because it meets the bi-lingual language law requirements.

Try to do swedish "ostkaka" thats is very nice.

That is similar to an impossible pie without the coconut .

Going off of looks alone, I bet it has more of a Quiche or Frittata-like light eggy texture.

How much fat content of yogurt should I use? The maximum one I can buy easily at grocery is 10% or less.

Would Greek yoghurt work?

😎👍🖖👌✌😁

This looks like my version of flan.

It's like a Dutch Baby

I’ve seen several spellings of yoghurt but I’ve never seen that one.

The whites looked like you might've over beaten them..?

Would fat-free Greek yogurt work for this?

Believe it or not, this is very simliar to a weight watchers recipe. But that uses a package of sugar free pudding mix, fat free Greek yogurt. I think the pudding mix damages the flavor and would rather have simpler, less artificial ingredients so I think I’ll try this recipe which is still fairly low in sugar. I could imagine adding unsweetened mango purée instead of some of the sugar…

Hi Glen, (hi friends)! I’m wondering what you consider a cake? The etymological origin would certainly warrant your yoghurt cake to be called cake?

But Glen, you barely whisked those eggs for any time at all, how can they be whipped enough!

@4:32 that is the most Immaculate Oven Ever. Please tell us how you take care of it............

Full fat or nonfat yogurt?

@GlenAndFriendsCooking

2 жыл бұрын

Only full fat yogourt.

flan..ish?

USA sc

You said this cake contains no sugar, but you added sugar to the eggs.

@mlwsmp

2 жыл бұрын

He said it contained zero cream cheese. Not sugar

@donnydonnybrook8131

2 жыл бұрын

The yogurt didn't contain sugar

Sounds like it would be similar to lemon flavored scrambled eggs. Eww 😛

First view

@TherealDanielleNelson

2 жыл бұрын

🏆

This looks rlly tasty gr8 vid !