One ingredient may make a huge difference, as seen in this recipe for French Yogurt Cake. Thick and creamy yogurt appears in both the cake and the frosting, creating a wonderfully silky smooth bite. France’s famous yogurt cake is said to be the first recipe that French youngsters learn how to make. It’s simple to measure; some versions portion out all of the ingredients directly from the yogurt container itself.
The cake’s dump-and-whisk procedure is simple, making it suitable for any occasion. The no-fuss look of this cake makes it an easy treat to serve alone or with a side of crème fraiche. This French Yogurt Cake is served with creamy icing, which highlights the cake’s major element. The ingredients are mostly cupboard and refrigerator staples, so there’s no worrying about them.
The yogurt is perhaps the most significant departure from typical cake recipes. This cake requires the muffin method of preparation. In layman’s words, the batter is made by stirring the wet and dry ingredients in separate bowls before combining them. After whisking the wet and dry ingredients, combine them in a single bowl and whisk until there are no flour streaks visible and the mixture is mainly lump-free.
Pour the batter into the prepared circular cake pan. You can use an 8- or 9-inch pan. The bake time for the eight-inch cake will take somewhat longer, but only by a few minutes.Once baked, the cake will have a dome on top. If you prefer a flat cake, carefully remove the top with a knife (the cake top makes a great snack).The icing is the most notable difference from a traditional French Yogurt Cake, which is typically served without a topping or with a side of the aforementioned crème fraiche.
A touch of cream cheese stabilizes the Greek yogurt and powdered sugar, resulting in a spreadable frosting that does not wilt. You may question if you may use conventional yogurt, but it is not suggested because it contains too much water and will result in a yogurt sauce rather than a yogurt frosting. Most yogurts can be thickened to a Greek-style consistency by pouring them in a mesh strainer fitted with a paper coffee filter.
Place the strainer over a bowl or big measuring cup, and let the yogurt to drain for one to two hours. After that time, most of the water will have drained into the bowl.With the frosting placed on top of the cake, you have a quick and satisfying dessert. A ripe red fruit serves as an excellent, somewhat acidic counterpoint to the rich and creamy cake.
The cake features a rich, delicate crumb. Using oil as the fat in the mixture allows the cake to stay fresh for several days. The tanginess of the frosting is a nice change from today’s cloyingly sugary frostings. This French Yogurt Cake is a recipe that can be made year round. It can be prepared at any time of year and for every occasion, from major celebrations to minor accomplishments.