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Hello, guys! Today. I'm gonna show you how to make yogurt cake.
I wanted to give the cake winter vibe so I even got a new piping nozzle but the result is pretty sad... it looks like fuzzy sweater LOL
If you have fruits, I highly recommend using them! It really elevates the flavor (preferably berries)
I used a standard deep cake pan (6 x 4 inches).
The eggs I used in the video are a bit large, so you can use medium size eggs!
I mixed both dairy and non dairy cream together.
You can purchase any yogurt powder for smoothie you want and you don't have to add sugar because there's sugar in the yogurt powder.
If you want your cake to be sweeter, you can add some more yogurt powder. I added 90g and it was pretty sour.
Not that it tastes bad but if you want to avoid too much sourness, you can reduce it to 70g.
It tastes like a cake made of yogurt smoothie!
▶ingredient (15cm cake pan)
▷ sheet cake
3 egg whites, 85g sugar, 3 egg yolks, 3ml vanilla extract, 82g cake flour, 15g unsalted butter, 15ml milk
▷ yogurt cream, 330ml whipped cream, 70~90g yogurt (smoothie) powder, blue food coloring
▷ etc
sugar syrup
@ Sheet Cake
1) Separate the egg whites and yolks. Preheat an oven to 170°C. Line the cake pan with parchment paper
2) Beat the egg whites in a bowl. Gradually add sugar, one third at a time, while whipping on medium speed and increase to high
3) Once soft peak forms, whip on low for about a minute
4) Add vanilla to the egg yolks and whip with the same equipment you used to whip the egg whites
5) Whip until the color changes to pale yellow
6) Combine one third of the meringue into the egg yolk mixture
7) Combine another one third of the meringue into the egg yolk mixture
8) Sift flour into the mixture and gently fold with a spatula
9) Add in the remaining meringue into the mixture and combine gently with the spatula
10) Microwave butter and milk for 20 seconds
(you might wanna put the bowl over hot water in winter)
11) Combine a spoonful of the egg mixture into the butter&milk mixture
12) Transfer the butter&milk mixture into the egg mixture and combine as fast as you can to keep the air incorporated
13) Pour the mixture into the cake pan and tap it on the counter to remove any air bubbles
14) Bake for 20 to 25 minutes in the 170°C oven
15) Tap it on the counter right after it's taken out of the oven
16) Flip it over and take it out. let it cool with the parchment paper on
17) Transfer it into a container and let it cool in a fridge
18) Slice the cake into 3 layers (You can have the top layer to yourself!)
@ Cream
1)Whip the cream
2) Add the yogurt cream and continue to whip
3) When firm peaks form, set aside some for decoration. Add blue food coloring to the cream
@ Final Touches
1) Prepare the sugar syrup, sheet cake and cream
2) Put some sugar syrup onto the first layer
3) Put some cream on top. Repeat the process twice
4) Smooth the side and the top of the cake with the remaining cream
5) Transfer the white cream into a piping bag and decorate the cake
( I used a snow flake nozzle but you can use any nozzle you like!)
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