YOGURT CAKE π
Ingredients:
6 units of eggs
6 glasses of Flour yogurt
4 glasses of sugar yogurt
2 units of lemon yogurt
2 glasses of sunflower oil yogurt
2 sachets of baking powder
10 g of Butter
Preparation:
- Preheat the oven to 180 degrees.
- In a large bowl, beat the eggs with an electric mixer until they are considerably thick. If you prefer, you can also use the rod manually, although it will take longer.
- Add the oil, sugar and lemon yogurt, and continue beating. The normal thing is to use lemon yogurt, although it can also be replaced by natural yogurt, although it will have less flavor. In this case, it could be fixed by later incorporating other ingredients such as lemon zest, chocolate chips or other fruits.
- When everything is perfectly mixed, sift together the flour and yeast, and add it to the bowl. It is important to sift the flour so that it falls looser, like in the form of rain, and does not produce lumps that could later make it difficult for the cake to cook correctly.
- At this point, no more whipping but carefully mixing with a fork. In this way, the dough will not lose the volume that it gained from beating the eggs.
- Pour the resulting mixture into a mold, which must have been greased with butter so that it does not stick later.
- Place the mold in the oven at 180 degrees for approximately 25 minutes. Do not allow too much time to elapse between when you have just mixed the dough and when it starts cooking, as this can remove the air that has been gained by mixing it and, consequently, the cake will lose fluffiness.
- To check that it is ready after the time has passed, prick with a toothpick or a knitting needle and, if it comes out clean, you can remove the cake from the oven.
- If you see that the surface of the cake has already taken on its characteristic golden color but, on the other hand, the interior is still raw, continue cooking but place aluminum foil on top so that the exterior does not burn.
- When you disassemble the mold, place the dessert on a wire rack until it cools.
