Ultra Easy Yogurt Cake: The Magic 3-Ingredient Recipe

1. Prepare the dough
In a large bowl:
See more
Product Reviews and Price
Comparisons Desserts
Cheese
Break the 4 whole eggs.
Add the 500 g of plain yoghurt.
Whisk vigorously until you get a smooth and homogeneous mixture.
Then sift the cornstarch directly into the bowl.
Mix gently until you get a fluid batter and without lumps.
2.
Prepare the mould Take a 20 to 22 cm round mould.
Line the tin with baking
paper or butter and lightly flour
Pour the batter into the tin and then lightly tap on the work surface to remove any air bubbles.
3. Baking the cake
Preheat your oven to 170°C (static heat).
Bake for 35 to 40 minutes.
The cake is ready when:
the top is nicely golden the
texture is firm but slightly shaky in the center
4. Cooling (the magic step)
Let cool for 30 minutes at room temperature.
Then place the cake in the fridge for at least 1 hour.
This step allows you to obtain a texture:
ultra melting
creamy
irresistible
Result
✔ Light and airy
✔ cake Creamy texture inside
✔ Slightly golden
✔ top Simple but very tasty
✔ dessert Perfect with coffee or tea
Nutritional information (per slice)
Frequently asked
questions Can you make this cake without sugar? Yes, the recipe works great without sugar. The taste will simply be more neutral.
Can you substitute cornstarch? Yes, you can use flour, but the texture will be a little less creamy.
Can you bake this cake the night before? Yes, it keeps very well in the fridge for 24-48 hours in an airtight container.
ConclusionThis ultra easy yogurt cake is a perfect recipe when you want a quick, economical and delicious dessert. With just three ingredients, you get a moist, fudgy cake that everyone loves.
Calories: about 180 kcal
Carbohydrates: 22 g
Fat: 6 g
Protein: 7 g

See next page: