Glazed yogurt cake
Overview
I have always wanted to make a glaze cake, but I am waiting for the long vacation at the end of September. I am going out to play during the short vacation, so I haven’t touched the oven for a long time. The long vacation is over and life is back on track, so take advantage of your free time and start pulling weeds~
Tags
Ingredients
Steps
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Place the egg yolks in a large bowl and add the yogurt, corn oil and vanilla extract. (The yogurt I use is the original cup yogurt on the market.)
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Mix well.
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Sift in cake flour.
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Stir gently to combine. (If the batter is too thick, you can add an appropriate amount of water or milk.)
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Put the egg whites into a water-free and oil-free basin and add white vinegar.
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Add the sugar in three batches and beat the egg whites until wet peaks form.
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Take one-third of the egg white and put it into the egg yolk batter.
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Mix well.
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Pour the egg yolk paste into the remaining egg whites.
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Mix well.
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Pour into an 8-inch removable base cake mold, smooth the surface and tap out any large air bubbles.
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Preheat the oven to 190 degrees for about 22 minutes. (Pay attention when baking. When the surface is colored to satisfaction, lower the temperature appropriately to prevent the surface from cracking.) After baking, turn it upside down and let it cool.
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Pour the whipped cream into a bowl and add the chocolate. (I used dark chocolate.)
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Stir in hot water until melted.
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Because the color was not enough, I added a little more cocoa powder.
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Let cool slightly, then pour it over the surface of the cake and sprinkle some chopped nuts for decoration.
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Then let your imagination run wild and start placing your favorite decorations.
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I put wafers, Oreos, diced yellow peach, diced kiwi, sugar beads, decorated cookies, etc.
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Beautiful~
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Haha~
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Just go ahead and break it off~ Let’s eat~