Tasted plain, dipped in hot chocolate, and/or topped with spreads, the yogurt cake makes us immediately fall back into childhood. Julie Andrieu shares her secrets to achieve perfection.
It is a great classic of desserts. Very simple and quick to make, the yogurt cake is almost inratable. A jar of yogurt, eggs, sugar, flour, and voila! Above all, it is combined with multiple delicacies: spread, jam, smoking tea … Julie Andrieu knows this well and enjoys regularly preparing this cake for her two children. On Instagram, the host of Carnets de Julie (France 3) revealed all her secrets to concoct “ze best yogurt cake, a basic that, when it is successful, is part of those regressive pleasures that can make you want to take a snack-hot chocolate break every day”. Small peculiarity: Julie Andrieu replaces the traditional oil with butter, which gives the cake a slightly different flavor. Want to test?
Here is the recipe for Julie Andrieu’s yogurt cake:
Ingredients for 8 people:
1 jar of plain yogurt
2 large eggs
1 jar butter (130 g)
2 pots red sugar (160 g)
3 flour jars T 45 or 55 (230 g)
1/2 sachet baking powder (6 g)
2 pinches fleur de sel
1 CC liquid vanilla
Preheat the oven to 180°C static heat.
Place the butter in a charlotte mold 14 cm in diameter (high-edged anti-adhesive mold) and put it in the oven until it is melted but not hazelnut.
Empty the contents of the yogurt jar. In a hollow dish, break the eggs, add 2 jars of sugar (fill them like yogurt, not to the brim) and whisk vigorously for 1 minute until the mixture bleaches. Incorporate yogurt. Whip quickly.
Empty the butter into a bowl and butter the mold using a brush with the rest of the butter that has adhered to the walls. Place the mold cool.
Wash and dry the yogurt jar. Measure the flour equivalent of 3 jars of yogurt, pour it into a large bowl. Mix it with the yeast and incorporate half of it into the preparation through a sieve. Mix with the spatula. Add the butter, vanilla, mix and then add the rest of the flour and finally the fleur de sel.
Sweeten the inside of the mold and turn it over to remove the excess. Pour the dough into the mold. Lay on a plate in the center of the oven and cook for 1 hour.
Let the cake rest for 5 minutes, unmold it, and let it cool on a grid.