Name: Yogurt Cake with Currant Raspberry Sauce
Cook time: 1 hr
Total time: 2 3/4 hr
Yield: Makes 8 to 12 servings
Ingredients: 3 cups sifted cake flour (not self-rising; sift before measuring); 2 teaspoons baking powder; 1 teaspoons baking soda; 1/2 teaspoon salt; 2 sticks unsalted butter, softened; 2 cups granulated sugar; 2 teaspoons pure vanilla extract; 3 large eggs, warmed in shell in warm water 10 minutes; 2 cups well-stirred plain whole-milk yogurt (not Greek-style) atroom temperature 30 minutes; 2 cups fresh red currants (1/2 pound), stemmed; 4 cups fresh raspberries (16 ounces), divided; 2/3 cup granulated sugar room temperature 30 minutes; 3 cups confectioners sugar; 3 tablespoons light corn syrup; 1/2 cup heavy cream; Scant 1/2 teaspoon pure vanilla extract; Equipment: a 13- by 9-inch cake pan

Image may contain Plant Fruit Food and Raspberry

Yogurt Cake with Currant Raspberry SauceJohn Kernick

Dripping with snowy-white icing and paired with fresh berries and a ruby-red currant and raspberry sauce, this sheet cake is a charming way to end a dinner party.

Cooks' notes:

•If you cant find red currants, you can substitute 2 more cups raspberries.
•Sauce keeps, chilled, 2 days.
•Cake can be baked and iced 1 day ahead and kept in a cake keeper (or covered with an inverted roasting pan; do not touch icing) at cool room temperature.◊

Recipe notes

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Recipe notes

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