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TEST KITCHEN APPROVED

Italian Cream-Filled Cake

Name: Italian Cream-Filled Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2 dozen
Ingredients: 3/4 cup butter, softened; 1/2 cup sugar; 4 large egg yolks, room temperature; 1-1/2 teaspoons grated lemon zest; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; Dash salt; FILLING:; 2-1/3 cups plain whole milk yogurt; 1-2/3 cups sour cream; 1/3 cup all-purpose flour; 2 teaspoons vanilla extract; 4 large egg whites, room temperature; 3/4 cup sugar; Confectioners' sugar, optional

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 30 min. + chilling Bake: 30 min. + cooling

By Taste Of Home Editorial Team

Recipe by Maria Morelli, West Kelowna, British Columbia

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Aug. 25, 2022

This Italian cream dessert is very simple but fancy enough to serve as a birthday cake. It’s low on sugar and big on flavor. You can swap the lemon zest for orange or lime to change things up. You can also add a layer of jam on top of the first layer of dough—raspberry jam, marmalade jam or even Nutella work well. —Maria Morelli, West Kelowna, British Columbia

TEST KITCHEN APPROVED

Italian Cream-Filled Cake

Contest Winner

1 Reviews Add your review

Yield:2 dozen

Prep:30 min

Cook:30 min

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Ingredients

3/4 cup butter, softened
1/2 cup sugar
4 large egg yolks, room temperature
1-1/2 teaspoons grated lemon zest
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
Dash salt
FILLING:
2-1/3 cups plain whole milk yogurt
1-2/3 cups sour cream
1/3 cup all-purpose flour
2 teaspoons vanilla extract
4 large egg whites, room temperature
3/4 cup sugar
Confectioners' sugar, optional

Text Ingredients

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Directions

1
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in zest and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.

2
Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 portion and freeze 1 portion for 30 minutes.
3
Preheat oven to 350°. On a lightly floured surface, roll refrigerated portion of dough to fit a greased 15x10x1-in. baking pan. Refrigerate while making filling.
4
Meanwhile, for filling, in a large bowl, combine yogurt, sour cream, flour and vanilla. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into yogurt mixture. Spread evenly over crust.
5
Using a box grater, grate frozen dough portion over filling. Press lightly into filling. Bake until puffed and edges are light brown, 30-35 minutes. Cool completely on a wire rack. Cut into bars; if desired, sprinkle with confectioners' sugar. Refrigerate leftovers.