Summer Cake

Name: Summer Cake
Prep time: 45 min
Cook time: 25 min
Yield: 12
Ingredients: 150 grams FAGE® Total 0% greek style yogurt; 1 1/2 cups cake mix; 1 1/2 cups flour; 2 teaspoons baking powder; 1/4 teaspoons baking soda; 2 cups sugar; 1 cup unsalted butter; 1 tablespoon lime zest; 4 eggs; 2 teaspoons lime juice; 105 milliliters cow's milk; 2 1/2 cups blueberries; 1 cup FAGE® Total 0% greek style yogurt; 1 cup whipping cream; 1 teaspoon vanilla essence; 2 teaspoons lemon zest; 3 cups icing sugar, Sifted

FAGE

Bake this delicious and fluffy summer cake. It has a rich lemon and blueberry flavor. It’s the perfect dessert to end your meals. The frosting with FAGE Total® 0% Greek Style adds a delightful flavor that perfectly balances the sweetness of the cake. It’s a light cake that your guests will love.

Reviewed by Editorial Team of Kiwilimón

Published: 05-08-2015

Preparation

20 mins

25 mins

Low

Preheat the oven to 180°C. In a bowl, mix the two sifted flours, baking powder, baking soda, and salt. Mix the FAGE Total® 0% Greek Style with the milk and lemon juice, set aside for 3 minutes. This will help separate the whey from the milk and give the FAGE Total® 0% Greek Style a fluffier consistency for the cake. Place the butter in the mixer and cream it. Add the sugar, lemon zest, and beat until fluffy. The more air you incorporate into the butter, the fluffier the cake will be; just be careful not to melt it by overmixing. Add the eggs one at a time, allowing each to incorporate well before adding the next. Add the vanilla. Reserve half of the blueberries for decoration. To the rest, add 3 tablespoons of flour; this will help keep the blueberries from sinking to the bottom of the cake and ensure they are evenly distributed throughout. Add 1/3 of the flour and half of the FAGE Total® 0% Greek Style mixture to the mixer. Repeat this process until all ingredients are added. Beat until everything is well incorporated. Add the blueberries coated in flour and gently fold to avoid breaking them. Grease two round pans and pour half of the cake mixture into each. Bake at 180°C for 25 minutes or until a toothpick inserted comes out clean. For the frosting: Beat the whipping cream until it forms stiff peaks and add 1 cup of FAGE Total® 0% Greek Style. Sift the powdered sugar and add it gradually. Add the 2 teaspoons of lemon zest and vanilla. Set aside in the refrigerator until the cake is cool and ready to decorate. Remove the cakes from the oven and let them cool for 20 minutes, then take them out of the pans and let them cool completely. Once cool, place a thin layer of frosting on one of the cakes and top with the other cake. Decorate the top of the cake with frosting and finish with some blueberries on top and a few lemon slices.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

289.2

kcal

14.46%

Carbohydrate, by difference

46.9

15.63%

Protein

3.8

7.6%

Total lipid (fat)

10.1

15.54%

null

100

null

Provided by

Summer Cake

Ingredients

Preparation

Nutritional information

Presentation

Tips

Summer Cake

Ingredients

Preparation

Nutritional information

Presentation

Tips

Sign up for the newsletter