Recipe for cake with yogurt and milk jam
Components
List of materials for one non-disposable English cake pan:
- 1 <>/<> measuring cups all-purpose flour
- 1 bag of baking powder
- A pinch of salt
- 2 eggs
- 1 teaspoon vanilla extract / vanilla puree
- 150 g / <>/<> cup sugar
- 200 grams of thick Greek yogurt, at least 4% fat
- 100 g melted butter chilled to room temperature
Fill:
- 1/2 jar of milk jam
- 1/2 cup dark chocolate chips
With yogurt and milk jam, photo: Maya Drin
Method of preparation
1. Beat eggs, vanilla and sugar into a light puffy mixture.
2. Add melted butter (it is recommended to cool the butter after melting so that clumps of butter do not form upon contact with the cold mixture of eggs and yogurt).
3. Fold in half the amount of flour, then add the yogurt in folding motions.
4. Finish by adding the second part of the flour as well as baking powder and a pinch of salt.
5. Fold in only until a uniform batter is formed.
6. Transfer half the amount to a lightly oiled and flourished English cake pan.
7. Arrange over generous mounds of milk jam, sprinkle over chocolate crackles.
8. Flatten over the remaining half of the batter.
9. Melt the remaining milk jam in the microwave for 10 seconds.
10. Pour over the batter and feel the surface of the cake.
11. Bake in a preheated oven to 175 degrees Celsius for about 40 degrees Celsius or until a toothpick stuck in the center of the cake forms a moist crumb wrapper.
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