Gianna's cake with yoghurt
Instructions
Pour the yoghurt in a bowl and wash the jar; I'll be using as a measuring stick for the ingredients.
Break the eggs: put the egg yolks into a bowl, add a pinch of salt and a tablespoon of sugar.
Fitted with electric beaters for 2 minutes until you have a foam.
Coupled with a thread of scoop oil and stir with a whisk.
Sift 3 scoops of flour and baking powder in a meshed strainer to remove any lumps.
Add them to the egg yolk mixture, a little at a time, beating with whisk.
Also incorporated the yoghurt with a wooden spoon.
Whip the egg whites lightly salted with electric beaters until you have a smooth meringue.
Amalgamatene gently spoon the cake mixture, then add the rest.
Melt the butter in a saucepan on low heat and allow to cool.
Using a kitchen brush, brush melted butter on the bottom and along the edges of a springform with a diameter of 18 cm and cook for about 40 minutes.
Ingredients and dosing for 6 persons
- 1 jar of yoghurt (125 g pots)
- 3 eggs
- 3 scoops of 00 flour
- 1 sachet of vanilla cake yeast
- 1 measuring spoon of peanut oil
- Sugar
- 5 g of butter
- 1 pinch of salt
- 1 measuring spoon of icing sugar