Yogurt cake is a simple and delicious recipe! Julie Andrieu also understood this. She has also shared on her YouTube channel her tips for a softer paste than usual. Find them here!
TV presenter and food critic Julie Andrieu regularly shares recipes on her social networks, each tastier than the other. This time, it was on her YouTube channel that she decided to give tips for a perfect yogurt cake. If the recipe is already simple, we know that nothing prevents us from perfecting it even more. So if you want a fluffy, airy result that rises well … It’s here. We show you what you need to remember for a perfect result!
Choose good ingredients
A bit like for all recipes, the beginning always starts with choosing the right ingredients. For the presenter, everything is found.
For flour you can get a T55 cake flour, this is the flour we usually use and the easiest to find in stores. But for more softness and convenience, the T45 is preferred as it is lighter and more refined than the previous one.
As for sugar, it gives us several options: brown, red or vergeoise sugar. It does not matter, it depends on our preferences. All three will add even more flavor to your cake than white sugar. Moreover, she gives us a little personal advice by adding vanilla sugar to the list of ingredients. Better yet, she tells us how to prepare it at home! To do this, just take some vanilla beans, grind them, grind them and mix them with a little sugar. You will get a nice fragrant sugar.
The basis of this recipe are sour cream. Julie Andrieu chooses Greek yogurt because it is fatter and softer than regular yogurt. If you choose traditional yogurt, remember to check that it is a yogurt and not a milk preparation. Lactic enzymes present in yogurt allow the preparation to grow well during cooking. Speaking of which, yogurt dishes will be great dispensers for your recipe, remember to keep them; especially if they are glass!
Then there are eggs and what could be better than free-range eggs? Moreover, the secret is to separate the whites from the yellows to beat them in the snow. Your cake will be lighter than a cloud, we guarantee it.
The butter you will need to remove in advance so that it is very soft and easy to use. You can also make it homemade for a more milky and creamy butter than industrial ones.
2 surprise ingredients
Finally, for a little more fun, she suggests adding fleur de sel for a few bursts and improving flavors, as well as almond essence to add gluttony to your dessert.
Choose the mold
Nothing prevents you from using your grandmother’s traditional cake pan to make your own cake. In her recipe, the food critic used a Charlotte mold with a non-stick coating. Why ? As she aptly puts it, “acts like an oven inside the oven,” meaning it allows the preparation to cook evenly while retaining moisture. This will give you crunchy edges and a nice dessert!
Beauneo – Charlotte Cake Mold – One Size
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Julie Andrieu yogurt cake recipe
List of ingredients
- 230 g flour T45
- 150 g brown or brown sugar
- 2 eggs
- 130 g butter
- 2 good tops fleur de sel
- . Teaspoon bitter almond essence
In two bowls separate the egg whites from the yolks. Book the whites for later.
Coat your mold with a butter brush and place in the fridge to freeze the butter, so that it does not interfere with the preparation when you place it in the oven.
Preheat the oven to 170 ° C for baking that does not dry out the cake.
Add 2 pots of sugar to the egg yolks. Fill with three to four tablespoons of vanilla sugar, add yogurt and then mix.
Then in a bowl pour a pot of butter yogurt (130 g). You can thaw it, but it will lose milk. She advises us to beat it in an ointment before we put it in the preparations.
Add 3 pots of flour (230 g) and half a bag of yeast (6 g) to cover with a whip. Add two good tops fleur de sel.
Beat the egg whites by hand or with an electric beater before gently inserting them with a beater. The movement is faster and avoids excessive stirring of the dough. Add half a teaspoon of bitter almonds beating it as little as possible, because the less stimulated the flour present in the dough, the less elastic the cake will be and conversely the more airy it will be.
Place the preparation in the mold and tap the bottom on the counter to avoid air bubbles that would be there at the bottom.
Bake for 1h15 for a Charlotte mold and 45 minutes for a spring mold at 170 ° C.
Once cooked, let cool on a rack or colander if your cake is round enough.
Last tip from Julie Andrieu, eat when it is still lukewarm, then it’s better! Ideal with a little tea or hot chocolate to treat yourself.
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