🧁 Directions
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and line a square or rectangular baking dish.
In a large bowl, beat the eggs and sugar until fluffy and pale.
Add yogurt, oil, and vanilla extract, mixing until smooth.
Sift in the flour, baking powder, and salt, and fold gently until well combined.
Pour half the batter into the baking dish and bake for 15–20 minutes until lightly golden.
Pour the remaining batter into another dish (or bake the second layer after the first one). Let both layers cool completely.
2. Prepare the Cream Filling:
In a saucepan, heat milk until warm.
In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth.
Gradually pour the warm milk into the egg mixture while whisking continuously.
Return to the saucepan and cook over low heat until thickened into a pudding-like consistency.
Remove from heat, stir in vanilla and butter, and mix until silky.
Allow to cool slightly, then fold in whipped cream (if using) for extra lightness.
3. Assemble the Cake:
Place one cake layer on a serving tray.
Spread the cream filling evenly over the layer.
Top with the second cake layer and gently press to secure.
Chill in the refrigerator for at least 3 hours (overnight is best) to let the cream set.
4. Finish & Serve:
Dust the top generously with powdered sugar, cut into squares, and serve cold.
Each bite melts in your mouth — soft, creamy, and full of vanilla bliss.
💡 Tips & Variations
Add a touch of lemon zest or almond extract to the cream for extra aroma.
Serve with fresh berries or a drizzle of caramel sauce.
For a festive twist, replace vanilla cream with chocolate custard.
🥄 Storage
Keep refrigerated in an airtight container for up to 3 days. These cake squares taste even better the next day as the flavors meld beautifully.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
