{twd} french yogurt cakelets

frenchyogurtcake

When Dorie Greenspan writes in a recipe’s introduction that this is something the French frequently make in their home kitchens, you know the dessert will be a breeze to make. Apparently the French don’t do complicated at home, Why would they need to when there is an amazing pâtisserie on every block?

lemonpearmarmalade

This week’s Tuesday with Dorie selection was the French Yogurt Cake with Marmalade Glaze. And yes it was a breeze to make. For one thing, there is no butter and therefore no need to wait for it to come to room temperature. For another, there is no beating things until they hold firm peaks or are creamy.

glazedfrenchyogurtcake

I don’t know if it was because it was too easy or I’m just used to complicated, but I decided to up the complication level. I made the full-recipe cake as directed–using Fage Total Yogurt because it’s the type of yogurt I prefer to eat–, added a bit of lemon oil to up the lemon flavor, and baked it in a 9″ round pan as suggested in a Playing Around suggestion. The cake baked up perfectly and beautiful.

frenchyogurtlayers frenchyogurtcakelets

I glazed the cake using lemon-pear marmalade because I couldn’t find plain lemon marmalade. I then split the cake in half to create two layers and used a biscuit cutter to create layers for cakelets.

frenchyogurtcakelets2 cakewithalmondfilling cakewithstrawberry

I layered some of the cakelets with a Crushed Strawberry Sauce I made based off a recipe from the April 2009 issue of bon appétit. Some of the cakelets were layered with Dorie’s Lemon Curd I made specifically for this recipe.  The final group of cakelets were layered with almond pastry filling and chocolate shavings, left over from another pastry I made this weekend.

frenchyogurtcakelettrio

I topped all cakelets with a dollap of whipped cream. For the almond ones, I sprinkled the tops with more chocolate shavings and sliced almonds. I topped the lemon cakelets with candied lemon slices leftover from last week’s TWD and the strawberry cakelets were topped with more crushed strawberry sauce.

cakelets

The cakelets were out-of-this-world delicious. The cake was very moist and full of flavor. My favorite was the strawberry cakelet. Thank you to Liliana of My Cookbook Addiction for choosing the French Yogurt Cake. Please visit her blog for the recipe.

Crushed Strawberry Sauce

Adapted from bon appétit, April 2009

Note: The original recipe is for blueberries.

  • 14 ounces fresh strawberries, hulled and cut into 1/4 inch pieces
  • 2/3 cup packed golden brown sugar
  • 2 teaspoons freshly-squeezed lemon juice
  • 1/2 teaspoon finely grated lemon peel
  • Pinch of salt
  1. Combine half of the strawberries (7 ounces) and the rest of the ingredients in a heavy-bottom sauce pan. Stir over medium heat until the sugar is dissolved and mixture begins to simmer. Reduce heat and simmer until strawberries are very soft and liquid is syrupy, approximately 7 minutes.
  2. Remove from heat and add remaining strawberries, lightly pressing the fresh strawberries on the side of the pan until they are lightly crushed.

Makes about 1 1/2 cups.

almondcakelet

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73 thoughts on “{twd} french yogurt cakelets

  1. We’re marmalade twins! But your presentation is just so beautiful, and so French, somehow! I loved this cake. And now I can’t wait to try your strawberry sauce. I have a much simpler recipe that I love, but yours looks like it will have more interesting flavor notes from the brown sugar and lemon.

  2. OK, I’m pretty sure that your cakelets could be in the window of nearly any French patisserie and feel right at home — they’re gorgeous! I always love looking at your blog on Tuesdays because I know that you will have done something extra special with that week’s TWD. If I had 1/2 of your creativity with these recipes I’d be a pretty happy girl. They all look wonderful!

  3. Wow these are so beautiful!! I LOVED this cake, it smelled so good while cooking and tasted wonderful :) I paired it with simple lemon curd. YUM!

  4. Three different versions!!! I would so be that person who ate all of them myself and didn’t share, because those are amaaaaaaaaaazing! Where can I find that lemon pear marmalade???

  5. Wow, that strawberry sauce looks amazing. I bet it’s great with the lemon-y cake.
    And what a beautiful presentation! It would be perfect for Easter.

  6. Oh my goodness, three absolutely delicious looking variations!!! Fantastic :)
    Thanks for the recipe for the strawberry sauce recipe, i will definitely use it soon. Glad you enjoyed these, i did too :)

  7. Wow, woman. You did it again.

    These look so darn good and cute. I love the variations and the cakelets. I want to cake-nap one and bring it home.

    I made strawberry cake with mine. :)

  8. I just bookmarked that exact same recipe for the blueberry sauce – and I have 4 pints of blueberries in my fridge just waiting!

    I also recently discovered Fage yogurt at Trader Joe’s. Wow. That’s all I can say!

  9. Those are gorgeous! Great job on all those flavors and that marmalade looks amazing. I think I’d have to agree on the strawberry sauce, too- yum!

  10. You did a beautiful job! This is the 2nd post I’ve seen using the lemon pear marmalade from Stonewall Kitchen…I MUST get a jar of that!

  11. These are awesome, they look so professional. You could totally sell those at a bakery. I also spread some almond pastry cream on mine, it was delicious.

  12. WOW! You went all out on this, Pink! …what delicate and beautiful arrangements you made! I’m floored!

    …and hummm… pear marmelade must be divine!

    Very creative, very well done!

  13. WOW… those little cakes look amazingly goooood!!! YUUMM… also.. that lemon-pear marmalade sounds extremely tasty too.. I had never heard of it in my small little town but I can just imagine the flavors put together! Great job.

  14. I’m pretty sure I can’t take your word for which one is best; I’ll need to test one of each, please. No, make that two, just so I can be certain. Oh, my, I think that strawberry one is calling my name the loudest, though. Great job, and have fun enjoying the scraps. They would make a pretty delicious trifle.
    Nancy

  15. What amazing and delicious looking cakelets! Don’t you love all of the Stonewall Kitchen’s products? It costs a bit more moolah, but totally worth it.

  16. Dorie would be so so proud! You are a magician! Who knew such a simple little treat could be so beautiful and elegant. Thank you for showing us how its done. Awesomeness without ice cream? Who knew! he he Seriously beautiful.
    AmyRuth

  17. How wonderfully, magically, beautiful. Your pictures are gallery worthy! I loved that you found the lemon marmalade!!! Nice touches, nice everything. I smiled all the time while I was reading your blog. Excellente!

  18. You made these totally gorgeous! I’m glad you decided to make them more complicated — more eye candy for us! I’ll need to try them all as well.

  19. These look amazing! I bet the lemon pear marmalade was lovely with the cake. I thought about using the Stonewall Kitchen Roasted Garlic Jam with the Riviera verson but would have had to Whole Foods to buy the jam and it was a little late for that. Your styling is inspirational!

  20. Too easy for ya? :) How come I’m the only one that’s ever okay with easy? Everyone always thinks outside the box and vamps things up with sauce and/or a sprig of mint. Me?

    Your cakelets look lovely and I hope to get to the point where easy is no longer okay! :)
    ~ingrid

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