Yogurt cake is easy and delicious cake, as it is from non-fat cake, yogurt cake is light and easy to prepare, try yogurt cake and make your family happy, yogurt cake is a favorite and favorite for everyone all over the world.
Ingredients for making yogurt cake
- Vegetable oil: three quarters of a cup (cake)
- Eggs: 2 tablets (for cake)
- Lemon Bishr: 1 tablespoon (for cake)
- Lemon juice: two tablespoons (cake)
- Yogurt: cup (cake)
- Sugar: a cup and three quarters of a cup (for cake)
- Flour: two cups (for cake)
- Baking powder: two teaspoons (cake)
- Powdered sugar: Half a cup (cover layer)
- Lemon juice: quarter cup (cover layer)
How to prepare yogurt cake
- Whisk oil and eggs, sprinkle lemon, lemon juice, milk and sugar in a large bowl until they are completely mixed.
- Add the flour and baking powder and gently beat until mixed.
- Brush the cake cake with some oil, then pour the cake mixture into it. Bake the cake in a baking oven, at a temperature of 180 ° C, for 35 minutes.
- Prepare the covering layer by mixing powdered sugar and lemon juice together.
- We turn the cake upside down on the serving plate and sprinkle the covering layer over while still hot.
How to make yogurt cake at home
Yogurt cake ingredients
- 1 cup full-fat yogurt
- 2/3 cup oil
- 1 cup of sugar
- 3 eggs
- Teaspoon vanilla
- 2 cups of flour
- 2 teaspoons baking powder
- ¾ teaspoon soda bicarbonate
- ½ teaspoon Small salt.
How to make yogurt cake
- Install the mesh shelf in the center of the oven. Preheat the oven to 180 ° C.
- Bring a 12-cup slot mold. Grease the mold with ghee and stomach with flour.
- On a piece of butter paper or in a deep dish, sift the flour, baking powder, baking soda and salt.
- In a blender bowl, place the sugar and eggs, secure the racket, and work on a medium speed until the mixture becomes creamy and brittle.
- Add the oil and run on an average speed for several seconds to mix the oil with the eggs only. Add the vanilla, orange or lemon zest.
- Add the flour and yogurt mixture, work on medium speed for one or two minutes only to get a smooth and homogeneous cake mixture.
- Pour the cake mixture into the mold and equalize the surface.
- Put the mold in the oven for 45 minutes until the cake is soft.
- Experience the maturity of the cake with a small wooden stick. The stick should come out clean after stitching it in the center of the cake as a sign of cake maturity.
- Take the cake out of the oven. Leave the cake in the mold to cool for a few minutes, then stir on a slightly high-serving serving dish.
- Add rose water to the syrup and distribute it hot using a wide brush on the cake to drink it completely. Spread the fine powdered sugar.
- Invite the cake for an hour or several hours to absorb the taste of sherbet and become tastier.
- Sherbet: In a medium thick saucepan, add sugar, water and lemon juice. Stir the sugar for a few seconds and put on medium heat for 8 to 10 minutes. Add rose water and use sherbet, which is very hot on the cake.
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