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Yoghurt Cake With Yoghurt Custard

A community recipe by Serrenho

Not tested or verified by Nigella.com

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Introduction

This is a delicious cake that reminds me of my childhood.

Ingredients

Serves: 6-8

Metric Cups

For the Yoghurt Cake

250 grams cake flour
300 grams white sugar
250 grams natural yogurt (creamy)
150 grams butter
4 eggs

For the Yoghurt Custard

500 grams natural yogurt (creamy)
4 egg yolks
40 grams cornflour
100 grams sugar

For the Yoghurt Cake

9 ounces cake flour
11 ounces granulated sugar
9 ounces natural yogurt (creamy)
5 ounces butter
4 eggs

For the Yoghurt Custard

18 ounces natural yogurt (creamy)
4 egg yolks
1 ounce cornstarch
4 ounces sugar

Method

Yoghurt Cake With Yoghurt Custard is a community recipe submitted by Serrenho and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre-heat the oven to 180ºC.

Whisk the sugar and the butter until it forms a smooth custard. Add the yogurt and the yolks one by one, whisking well. Add the flour inch by inch and whisk very well, to combine. Gently fold in the firmly whisked egg whites.

Grease and flour a round pan (22 cm diameter).

Bake for 20-30 minutes. Don't let the cake over-cook. Yogurt custard:

Dissolve the cornflour with some yogurt just to make it very smooth. Add the rest of the yogurt, the egg yolks, the sugar and the preparation, to a smooth custard. Bring to medium heat, stirring until it gets thick. Remove the custard from the heat and refrigerate.

Serve the cake with the custard.

Pre-heat the oven to 180ºC.

Grease and flour a round pan (22 cm diameter).

Bake for 20-30 minutes. Don't let the cake over-cook. Yogurt custard:

Dissolve the cornstarch with some yogurt just to make it very smooth. Add the rest of the yogurt, the egg yolks, the sugar and the preparation, to a smooth custard. Bring to medium heat, stirring until it gets thick. Remove the custard from the heat and refrigerate.

Serve the cake with the custard.