YOGURT CAKE
Mjuk kaka med yoghurt
The cake gets that little extra from being toasted.
1 cake = 8 to 10 pieces
3½ oz room-tempered butter or margarine
0.8 cup sugar
3 eggs
1 cup flour
2 teaspoons vanilla sugar
1½ teaspoons baking powder
0.8 cup Greek, Turkish or German yogurt
grated zest from ½ large lemon
For serving:
1.2 to 1.6 cups raspberries
approx 1.2 cups heavy cream
lemon balm or lemon verbena
Stir fat and sugar. Add one egg at a time while stirring. Mix all dry ingredients and sift them into the batter while stirring, alternating with the yogurt. Fold in the lemon zest.
Pour the batter in a greased, breaded baking pan, holding 6 cups, and bake at 350F 45 to 50 minutes. Try with a cake tester. Allow to cool.
Slice the cake and toast on both sides on a dry grill iron. Serve right away with fresh raspberries and whipped cream. Decorate with the lovely green leaves.
Of course you can omit the toasting of the cake!
Enjoy!
Bella
Mjuk kaka med yoghurt
The cake gets that little extra from being toasted.
1 cake = 8 to 10 pieces
3½ oz room-tempered butter or margarine
0.8 cup sugar
3 eggs
1 cup flour
2 teaspoons vanilla sugar
1½ teaspoons baking powder
0.8 cup Greek, Turkish or German yogurt
grated zest from ½ large lemon
For serving:
1.2 to 1.6 cups raspberries
approx 1.2 cups heavy cream
lemon balm or lemon verbena
Stir fat and sugar. Add one egg at a time while stirring. Mix all dry ingredients and sift them into the batter while stirring, alternating with the yogurt. Fold in the lemon zest.
Pour the batter in a greased, breaded baking pan, holding 6 cups, and bake at 350F 45 to 50 minutes. Try with a cake tester. Allow to cool.
Slice the cake and toast on both sides on a dry grill iron. Serve right away with fresh raspberries and whipped cream. Decorate with the lovely green leaves.
Of course you can omit the toasting of the cake!
Enjoy!
Bella
No comments:
Post a Comment