Yogurt Cake
Overview
Yoghurt cake has the thick texture of cheesecake, but also has a refreshing taste that cheesecake does not have. Those who don’t like milk flavor can choose it
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Ingredients
Steps
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Prepare materials
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Add sugar to the egg whites in three batches, and beat until dry and foamy. There should be no oil or water on the plate holding the egg whites, otherwise the beat will not work
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Pour the yogurt into the egg yolks and beat with a hand mixer until completely mixed
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Mix the flour and corn flour and sift into the yogurt and egg yolk mixture
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Mix well
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Pour the egg white into the egg yolk, cut up and down and mix evenly
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Pour into the mold, smooth it out, hold the mold with your hands and shake it hard twice on the table to knock out the big bubbles inside
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Pour two-thirds of hot water into the baking pan and place it on the bottom layer, then place it on the top layer after baking. 150 degrees is enough for about half an hour, but the time in different ovens will vary slightly
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If you want to know if it is done, insert a toothpick into it before taking it out of the oven. If you pull it out, it will not stick to the cake. Then you can take it out of the oven
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You don’t need to turn this cake upside down after unmoulding it
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It will taste better after being refrigerated for a few hours. You can add your favorite milk foam jam or the like when eating, but I prefer to eat it directly to retain its refreshing feeling
