Bulgarian Yogurt Cake Food

BANITSA

Steps:

• Preheat oven to 350° Fahrenheit (175° Celsius).
• Meanwhile, take a round oven-proof dish and grease it with oil or butter and set aside.
• Put drained feta in a mixing bowl and crumble it with a fork (or your fingers). Add yogurt, eggs and baking soda and mix everything well. Set aside.
• Spread one sheet of phyllo (filo) pastry on a clean work top, the wider side facing you. Brush some melted butter over the sheet.
• Spoon some of the Feta mixture over and spread around a little. Lift the edge closest to you and roll/fold into a "sausage".
• Now, roll this into a snail (like you would when making cinnamon rolls). Place the "snail" in the middle of your oven dish/cake pan.
• Repeat step 4 with another phyllo sheet. When ready, place it in the cake pan, just around the first "snail" and repeat with the rest of the sheets until you fill up you cake pan.
• When done, pour the leftover melted butter over banitsa. Transfer the pan in the oven and bake at 350° Fahrenheit (175° Celsius) for 25 minutes or until puffed and golden brown on top.
• When ready, take it out and let it cool slightly before slicing.
• Enjoy!

BULGARIAN YOGURT CAKE

Steps:

• Cream butter in large bowl.
• Add sugar.
• Beat with mixer until creamy and light.
• Add eggs one at a time, then lemon rind. Beat again. Stir in yogurt.
• Stir flour, baking powder, baking soda and salt into yogurt mixture. Beat until smooth.
• Pour into greased cake pan 9" square. Bake at 350 F for 35 minutes or until toothpick tests done.
• Cool for five minutes. Sprinkle with powdered sugar. Serve warm.

YOGURT CAKE

Steps:

• Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
• Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
• In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
• Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
• Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.