Here’s the recipe for the dish in your photo — a Creamy Baked Yogurt Custard Cake (sometimes called yogurt pudding cake). It’s soft, lightly sweet, and sliceable once chilled.
🥧 Creamy Baked Yogurt Custard Cake
🧾 Ingredients
- 1 liter plain yogurt (full-fat, thick)
- 2 large eggs
- 4–5 tbsp sugar (adjust to taste)
- 2 tbsp cornstarch (or flour)
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
- Pinch of salt
👩🍳 Instructions
- Preheat oven to 170°C (340°F).
- In a bowl, whisk yogurt + eggs until smooth.
- Add sugar, cornstarch, vanilla, salt, and lemon zest. Mix well until creamy and lump-free.
- Pour mixture into a lined or greased baking pan (20–22 cm).
- Bake for 45–55 minutes until set and lightly golden on top.
- Cool completely, then refrigerate 2–3 hours for best texture.
- Slice and serve cold or slightly chilled.
