Yogurt cake
Home cooking
Stir the yogurt until smooth before measuring it into the batter. Stop mixing once the flour is incorporated and let the cake cool before slicing.
- Servings (recipe yield)
- 15-20 servings
- Prep time
- 30 min
- Cook time
- 45 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- 300 g flour
- 180 g sugar
- 3 eggs
- 120 g butter
- 200 yogurt (raw or flavoured)
- Instant yeast
- Powdered sugar (optional)
- 100 g fruit of your choice (optional)
Instructions
- Beat the yolks with the sugar.
- Add the butter and stir until uniform.
- Add the flour. You may sieve it to prevent lumps. Stir until uniform.
- Add the yogurt and stir until uniform.
- Beat the albumens in another bowl, then add them to the compound and stir until uniform.
- The compound should now be thick, but still liquid enough to be poured. If it's too thick, you may adjust it by adding yogurt or milk.
- Add the yeast and stir.
- Pour into a mould. If you want to add fruit, cut it to small pieces or slices and add it after 2/3 of the compound, then cover with the remaining. Alternatively, you may add it on top: it will sink during cooking.
- You may now sprinkle powdered sugar on top, to create a thin, sweet crust
- Cook in pre-heated oven at 180 °C. This will take about 45 minutes, but start checking frequently after 30.
Source: Public Domain Recipes · pestanzul · Recipe source · Public-domain source license