Festive Yogurt Cake with White Chocolate Cream

Ingredients

• [Sponge] 3 large eggs
• [Sponge] 80 g granulated sugar
• [Sponge] 50 g plain yogurt
• [Sponge] 80 g all-purpose flour
• [Sponge] 1 teaspoon baking powder
• [Cream] 400 g plain yogurt
• [Cream] 2 egg yolks
• [Cream] 30 g granulated sugar
• [Cream] 30 g cornstarch
• [Cream] 80 g white chocolate, chopped
• [Cream] 50 g sweetened condensed milk
• [Cream] 100 ml heavy cream
• [Cream] Juice of 1 lemon

Method

1. Preheat the oven to 350°F (175°C). Line the base of an 8-inch or 20-cm cake pan with parchment paper.
2. Whisk the eggs and 80 g sugar until pale, thick and increased in volume.
3. Fold in 50 g yogurt.
4. Sift together the flour and baking powder, then gently fold them into the egg mixture.
5. Spread the batter evenly in the prepared pan.
6. Bake for 18–22 minutes, until lightly golden and a tester inserted in the center comes out clean.
7. Cool the sponge completely in the pan.
8. For the cream, whisk together 400 g yogurt, the egg yolks, 30 g sugar and the cornstarch in a saucepan.
9. Cook over low to medium-low heat, stirring constantly, until the mixture is steaming and thick enough to coat the spoon. Do not allow it to boil vigorously.
10. Remove from the heat and stir in the white chocolate until melted and smooth.
11. Stir in the condensed milk and lemon juice, then cool the custard to room temperature.
12. Whip the heavy cream to soft peaks and fold it into the cooled yogurt custard.
13. Spread the cream over the cooled sponge.
14. Refrigerate for at least 2 hours, until firm enough to slice.