Creamy yoghurt cake

2015-06-12
  • Servings : 14 slices
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m

 
A very tasty cake and easy to prepare. It’s the ideal recipe for a Sunday breakfast in family. What are you waiting for?

Units: Metric (Units: US)

Ingredients

  • 125 grams (4 1/2 ounces) natural yoghurt
  • 5 eggs
  • 100 grams (3/4 cup) all-purpose flour
  • 125 grams (1/2 cup) granulated sugar
  • 1 teaspoon liquid caramel

    Directions

    Step 1


    1. Preheat the oven to 180ºC (350ºF). Grease a round cake pan (23 x 7 centimeters (9 x 2 3/4 inches)) with margarine and sprinkle with flour.

    Step 2


    1. Separate the yolks from the whites. Beat the egg whites until stiff peaks form and store in the fridge.

    Step 3


    1. In an electric mixer, beat on medium speed the egg yolks together with the sugar until obtain a creamy mixture. Pour the yoghurt and the liquid caramel and mix for 1 to 2 minutes to incorporate. Reduce the mixer speed to low, add the flour and beat until a homogeneous and creamy mixture. After well beaten, fold gently with a spatula the whipped egg whites.

    Step 4


    1. Pour the mixture into the prepared pan and bake until it starts to gain color (just like on the picture) and in the middle is a little bit higher than the rest of the cake, about 25 minutes (the time depends on the oven).

    Step 5


    1. Remove the cake from oven, unmold and allow to cool to room temperature. Serve garnished with powdered sugar.

Creamy yoghurt cake | Food From Portugal

Creamy yoghurt cake

Nutrition facts per serving (14 slices)

Calories: 90


Total Fat: 2 g(3%)

Saturated Fat: 0.5 g(3%)

Cholesterol: 75 mg(25%)

Sodium: 30 mg(1%)

Total Carbohydrate: 15 g(5%)

Protein: 3 g

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, 5.00 out of 5)
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