Mini Krema Strawberry Yogurt and Lemon Cakes
| PREPARATION | 20 minutes |
| COOK TIME | 30 minutes |
| COOLING | 1 hour |
| SERVES | 6 |
Made with
Soft yogurt cakes with bright lemon and sweet strawberries.
Ingredients
- 1 ½ cups (225 g) unbleached all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 3 eggs
- 1 cup (210 g) sugar
- ¾ cup (180 ml) vegetable oil
- ¼ tsp (1 ml) vanilla
- Grated zest of 2 lemons
- 6 tbsp (90 ml) lemon juice
- 1 ½ cups (375 ml) Krema strawberry yogurt
- Fresh strawberries, for serving (optional)
Preparation
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and flour six ¾-cup (180 ml) ramekins. Place the ramekins on a baking sheet.
- In a bowl, combine the flour, baking powder and salt.
- In another bowl, whisk together the eggs, sugar, oil, vanilla, lemon zest and juice until smooth. Add the dry ingredients and stir to combine. Fill the ramekins two-thirds of the way up with the batter (see note).
- Bake for 30 minutes or until a toothpick inserted in the centre of the cakes comes out clean and the cakes are starting to brown. Unmould the cakes on a wire rack and let cool completely, about 1 hour.
- On a work surface, cut off the rounded top of each cake to make them as flat as possible. Cut the cakes in half horizontally to have a total of two layers per cake.
- For each cake, top the bottom layer with 2 tbsp (30 ml) of the Krema strawberry yogurt. Cover with the second cake layer. Top with the remaining Krema strawberry yogurt. Garnish with fresh strawberries, if desired. Serve immediately.
Note
There may be some batter left over after filling the ramekins. If you have another ramekin, you can use it, or wait for one ramekin to cool to bake the remaining batter.
A delicious cheesecake ready in no time.
Ingredients
CRUST
- 1 cup (250 ml) crumbled Graham crackers
- ¼ cup (60 ml) butter, melted
- 2 tbsp (30 ml) sugar
CHEESE FILLING
- 500 g (2 tubs of 250g) organic cream cheese, softened
- 2 eggs
- ⅔ cup (160 ml) Krema maple syrup yogurt
- ½ cup (125 ml) sugar
- 2 cups (500 ml) blueberries
Preparation
Preheat oven to 350°F (180°C).
- For the crust, combine all the ingredients.
- Evenly press the mixture to the bottom and sides of a cake pan to form the crust.
- Cook for 8 to 10 minutes and let cool.
- For the filling, whisk together cream cheese, eggs, yogurt and sugar in a bowl.
- Add half the blueberries and pour over the cooled crust.
- Bake for 35 to 40 minutes or until the filling sets.
- Let cool.
- Garnish with the remaining blueberries and sprinkle with icing sugar.
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