A novel combination
Fluffy cake body + Icy yoghurt cream
Yoghurt Cream Cake
Sugar 3 oz
Low flour 4.6oz
Corn oil 2.1oz
Milk 2.1 oz
Powdered sugar 0.3 oz
Light cream 3.9oz
Yoghurt 1.8 oz
① Separate the eggs, beat the egg whites with the sugar until they are small and sharp, add the yolks in two or three batches and beat well.
② Add the flour through a sieve and mix well.
③ Emulsify the corn oil and milk, pour into the batter and mix well.
④ Brush the moulds with unmoulding oil in advance, squeeze the batter into them and lightly shake the baking tray.
⑤ Bake in preheated oven at 150°C for 45 minutes, then unmould and leave to cool.
⑥ Beat the light cream with the icing sugar and salt until it is spreadable.
⑦ Add the yoghurt and mix well.
⑧ Poke three holes in the bottom of the cake and squeeze in the sour cream.
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