I invite you to try a delicious cake. For a long time I had her on the "to do" list and it was her turn. I had as a source of inspiration a recipe from the Savori Urbane blog. I used less sugar than was in the original recipe, but it was enough.
400 g thin sheets of pie
250 g Greek yogurt with 10%
100 g ground sugar
grated peel from 3 medium oranges
300 ml orange juice (2-3 oranges depending on how juicy they are)
1 tablespoon vanilla essence
a pinch of salt
200 g melted fatty butter (82%)
50 ml olive oil or butter
300 ml of water
100 g sugar
1 teaspoon vanilla essence
squeezed juice from a large orange
1 orange for decoration (slices)
butter for greased tray
Method of preparation:
Wash the oranges with hot water.
Start with the syrup because it needs 8-10 minutes to boil and must cool before it is poured over the cake. Put water, sugar, vanilla in a suitable saucepan and let it boil. Squeeze the juice of an orange and add and simmer for approx. 8 minutes (since it starts to boil). The syrup should drop a little but not become as thick as honey! I was left with about 600 ml of syrup. Set the pan aside and leave the syrup to cool.
Finely grate the peel of 2-3 oranges, then cut in half and drain the juice. Keep 300 ml of fresh orange juice in which you put the finely grated peel.
Separate the eggs and mix half of the ground sugar with the yolks for 3-4 minutes until a frothy, lighter composition is obtained.
Melt the butter and leave to cool.
Pour the melted butter, orange juice and Greek yogurt into the yolk mix and incorporate with the mixer.
Heat the oven to 170 C (up, down + ventilation) and the average stage for gas.
Separately mix the egg whites with a pinch of salt and then add the remaining ground sugar and mix until you get a firm and glossy meringue.
First put 1/3 of the foam over the yolk mixture with yoghurt and mix vigorously with a hand spatula. Then add the rest of the egg whites and incorporate gently with movements from top to bottom, being careful not to crush the foam.
The pie sheets are cut into 1 cm wide strips like tagliatelle, then shake well so that they do not stick together and place in a large bowl.
Pour the above cream over the strips of dough and mix everything lightly with a spatula.
Wallpaper the bottom of a tray with baking paper and grease the walls with butter and pour the composition into it.
Garnish with halves of thin slices of orange.
Place the tray in the preheated oven at 170 C and bake the cake for 45-50 minutes.
As soon as the cake tray is removed from the oven, pour the syrup over it. The hot cake will immediately absorb the fragrant and sweet syrup. Allow the cake to cool for 30 minutes and remove from the pan and serve.