Yogurt slices
A treat for a lazy afternoon…
Yogurt cake:
Serves 6-8:
150 g butter, softened
270 g sugar
240 g cake flour
250 g yogurt
4 eggs
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.
Yogurt custard:
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.
Refrigerate.
Serve the cake with the custard and pomegranate seeds
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A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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That’s so beautiful! Pomegranate seeds make just about anything extra-special.
a sweetness! only I noticed that the step to add the yogurt is missing in the cake recipe
Simple, and simply elegant!
Hello,
I love your pictures and the recipe. It looks so delicious. I do have a question thoug: in the recipe of the cake, I did see when you add the yogurt. Did I miss anything?
Thank you for reminding me about the yogurt on the recipe. I was travelling for the last days and I’ve just updated the recipe…