Yogurt Cake

Prepare the materials, wash the utensils and dry them with paper for later use

Pour the eggs, sugar, vinegar and salt into a whisk and stir

Beat until the pattern is hard to disappear

Sift in the cake flour three times, and stir evenly with a spatula each time. Do not make circles

Melt the butter at room temperature. I melted it over low heat. Pour it into the cake liquid and mix well

Brush a layer of salad oil on the walls of the cake mold to prevent sticking

Pour in the cake liquid slowly, shake it hard a few times to knock out the big bubbles, and preheat the oven to 160 degrees

Put it in the lower rack of the oven and bake for 40 minutes at 160 degrees. I actually used 175 degrees, which is a bit too hot

Cool the cake. At this time, melt the yogurt and gelatine powder over water. Stir evenly. Cut off the edges of the cooled cake and put it into a transparent glass bowl. Pour in the yogurt mixture and put it in the refrigerator for 2 hours. I actually put it in the freezer for one hour

Melt the milk and QQ sugar, cool it and slowly pour it into the refrigerated yogurt cake, freeze it for another half an hour, then use the same method to make the second layer, and refrigerate it for another 2 hours until it is completely solidified

Isn’t it very beautiful

Cut into pieces and eat

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