“Even the simplest recipes are easy to mess up,” says Julie Andrieu. And she’s not wrong! Who has never found themselves with a cake too dry, undercooked or lacking in flavor? But if you follow the advice of our culinary journalist, success is assured! Julie Andrieu recommends in particular using Greek yogurt and thebitter almond essence, to obtain a soft texture as desired. Invite your children into the kitchen, take out your aprons and bake as a family!
Julie Andrieu’s yogurt cake recipe
Start with generously butter your mold using a brush. Our journalist opted for a fluted charlotte mold, but you can also use a traditional springform pan. Place in the fridge to set the butter.
Separate the yolks and whites of 2 eggs. Place the yolks in a salad bowl and add 2 pots of brown sugar or barley yogurt (i.e. 180 g). Add 20 g of vanilla sugar and Greek yogurt and whisk. Incorporate 1 pot of soft butter yogurt (120 g) and whisk everything well to obtain a very homogeneous preparation. Beat the egg whites until stiff and set aside.
Incorporate 3 pots of yogurt flour (i.e. 230 g) and half a sachet of baking powder, and mix, still whisking. Add 2 good pinches of fleur de sel then incorporate the beaten egg whites and 1 half teaspoon of salt flavoring.Bitter Almond. Mix again then pour the mixture into the mold. Tap to avoid air bubbles in the bottom and Bake at 170°C for 1 hour and 10 minutes, on “static heat” function.
Unmold while hot using thick tea towels to avoid burning yourself. Let cool before eating.
Our tips for making a successful yogurt cake
For this recipe, opt for standard wheat flour T55, or even better, T45, ideal for cakes. Remember to take the butter out of the refrigerator at least 1 hour before using it so that it is very soft.
Opt for Brown sugar rather than white sugar, and preferably use a homemade vanilla sugar (it’s very simple, just slip a vanilla pod into your packet of sugar to flavor it!).
Do not overmix the preparation once the egg whites are incorporated, to avoid making them “fall”.
Leave to cool on a rack to “ventilate” the cake. If you have opted for a charlotte mold, with a convex bottom, let it cool in a colander. This way it won’t flatten to the bottom and will keep its nice shape.
The ideal is to enjoy while still warm, that’s where he’s the best! Slice fairly thin pieces and serve for example with tea or a hot chocolate.