Yogurt cake gluten free with cheese cream filling –
Yogurt cake quick and easy to make, perfect on its own, but even more delicious stuffed with a cheese cream 🙂
Preparation time 1 hour
350 g gluten-free flour (I used the BiAglut flour)
250 g white yogurt
280 g vanilla flavored sugar (*)
10 g baking powder
60 g melted butter
a pinch of salt
100 gr of Philadelphia cheese
100 gr of Mascarpone cheese
80 g condensed milk
(*) store the white sugar in a jar containing a vanilla bean
Beat the egg yolks with a pinch of salt for 1 minute, then add the sugar gradually, beating for 5-8 minutes.
Add the melted and cold butter and whisk again for 2 minutes. Add the yogurt and mix with a wooden spoon, then add the sieved flour with the yeast, a little at a time, always stirring until you get a smooth and homogeneous dough.
Line a cake pan with baking paper and put the mixture, leveling it. Bake at 180°C for 30-40 minutes. Leave it to cool down when it’s cooked.
Meanwhile, whisk the two kinds of cheese with the condensed milk.
When the cake is cold, cut it in half and fill with the cheese cream. Dust with icing sugar.
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