And here I am again, beautiful perky, to prepare a "different recipe with you. Today I propose one of the cakes that I like the most: yogurt cake, in its baked variant. Why do I like this cake? First of all because it is simple and quick to prepare, there is no need to dirty 1,000 pots and secondly because I find it particularly suitable to be stuffed and decorated at will, according to the occasion. What do you say, let's see the ingredients of this Yogurt Cake?
Video of the Recipe
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Identity Card of the Recipe
- 294 KCal Calories per serving
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Ingrediants
For the dough
- 2 jars (250 g) of yogurt
- 2 jars (180 g) of sugar
- 1 jar (90 ml) of corn oil
- 4 jars (280 g) of white flour type 00
- 16 g (1 sachet) of baking powder
- half a glass of rum
- 120 g (1 for each jar of yogurt) of eggs
To decorate
- a sprinkle of powdered sugar
Materials Needed
- Yogurt pots as a unit of measurement
- Hinged baking tray with a diameter of 26 cm
- Wooden ladles
- Lollipop pots
- Whip
- Baking paper
- Large bowl
- Colander
Preparation
The yoghurt cake can also be defined as the “cake of the pots” because as a unit of measurement you can easily use the same yoghurt pot! It is a very fast cake, which not only lends itself to being filled and decorated as desired, but also to be enriched with coconut flour, chopped almonds and hazelnuts!
- In a large bowl pour the yogurt, eggs, rum and sugar. Mix vigorously with the whisk, adding the corn oil slowly.
The advice OK
Strawberry yogurt was used in this dessert, but you can use any type of yogurt, whether neutral, fruit, cereal or coffee.- Then add the flour and the sifted yeast: mix with a wooden spoon until a creamy mixture is obtained.
- Line a baking tray with a diameter of 26 cm with parchment paper. It is advisable to grease and flour the edges of the cake (or cover them with baking paper), to prevent it from sticking to the pan.
- Pour the mixture into the pan and bake in a preheated oven at 180 ° C for 35 minutes.
- When cooked, wait about ten minutes before removing the cake from the mold.
- Those who wish can sprinkle the surface of the cake with powdered sugar or cut the cake horizontally and fill it as they like.
Alice's comment - PersonalCooker
The yogurt cake is ready, have you seen? Extremely fast and amazingly good. I have therefore suggested the basic recipe to prepare one of the simplest and most practical desserts. And if you want to follow me, in the next video recipes I will show you how to decorate this cake in a workmanlike manner !! In the meantime, don't miss the other yoghurt cake recipes.Nutritional values and Health Comment on the recipe
Yogurt cake is a dessert that contains mainly vegetable fats (oil instead of butter). The energy intake does not change and an average portion (60g) brings about 175kcal; on the other hand, the yogurt cake contains a modest amount of saturated fatty acids and cholesterol, an aspect that makes it suitable for the "hypercholesterolemic" diet. NB. The yoghurt cake could be modified using other vegetable oils rather than the corn oil proposed by Alice but in this case, take into consideration the heat STABILITY potential of the fats contained in them.
