
Photo: Korea Ministry of Food and Drug Safety
Carrot and Greek Yogurt Cake
당근&그릭요거트 케이크
Dessert · Grilled
DessertsCourse
23kcal · per serving
Not spicySpice
🌱 VegetarianGluten-free
Recipe
Carrot and Greek Yogurt Cake
Not spicyVegetarianGluten-freeContains: egg, dairy
Ingredients Tap an ingredient to check it off
Servings1
- Carrot puree당근퓨레(5 g)5 g
- Cake flour박력분(150 g)150 g
- Eggs달걀(3 pcs)
- Butter버터(37 g)37 g
- Honey꿀(5 g)5 g
- Salt소금(2 g)2 g
- Sugar설탕(180 g)180 g
- Baking powder베이킹파우더(1.5 g)1.5 g
- Vanilla flavoring바닐라향(1 g)1 g
- Greek yogurt그릭요거트(150 g)150 g
- Seasonal fruit제철과일(10 g)10 g
Nutrition per serving
23kcal
39.3gCarbs
6.1gProtein
4.6gFat
23.7mgSodium
Steps
Translated from the Korean original. Amounts are as in the original recipe.
- Beat the egg yolks, then mix in the sugar (90 g), salt, and vanilla flavoring in 3 additions.
- Whip the egg whites to a 60 percent meringue, then add the sugar (90 g) little by little to make a stiff meringue.
- Mix 1/3 of the meringue into step 1, then sift in the cake flour and baking powder and mix.
- Melt the honey and butter and mix them into step 3, fold in the remaining meringue, and fill a round pan about halfway with the batter.
- Bake in a 170°C oven for 30 minutes to make the sponge sheets.
- Alternate layers of sponge sheets and Greek yogurt mixed with carrot puree, and top with seasonal fruit.
💡 TipUsing Greek yogurt mixed with carrot puree instead of heavy cream reduces the sugar while giving a sweet-and-sour flavor.
Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.
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