A treat for a lazy afternoon…
150 g butter, softened
270 g sugar
240 g cake flour
250 g yogurt
Pre-heat the oven to 180ºC.
Grease and flour a round pan (22 cm diameter).
Whisk the butter with the sugar until smooth.
Add the yogurt and the whisked yolks.
Add the flour and combine well.
Gently fold in the firmly whisked egg whites.
Bake for 30-40 minutes.
500 g yogurt
4 egg yolks
40 g cornstarch
100 g sugar
Dissolve the cornstarch with some yogurt just to make it smooth.
Combine the yogurt, the egg yolks, sugar and the cornstarch until smooth.
Bring to medium heat, stirring constantly until thick.
Remove the custard from the heat and cover tightly with wrap film.
Serve the cake with the custard and pomegranate seeds