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    Baked Yogurt Cake

    Uploaded by

    seng.rekha

    Copyright:

    © All Rights Reserved
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    Baked Yogurt Cake

    Uploaded by

    seng.rekha
    111 views3 pages

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    111 views3 pages

    Baked Yogurt Cake

    Uploaded by

    seng.rekha

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 3

    SMRITI'S SPECIAL

    BAKING & PASTRY SCHOOL

    BAKED YOGURT CAKE

    Online School - smritisspecial.in


    Instagram - smritis.special
    Email - rsmritiiyer@gmail.com
    AR.CH. STUDIO, Mayur Vihar Ph -1, Delhi
    CRUMBLE
    Butter - 50g
    Caster/Powdered Sugar - 40g
    All Purpose Flour - 110g
    Water - 30g
    Lemon Zest - 1 tsp

    1. Rub Cold Butter into Flour till it resembles breadcrumbs


    2. Add Sugar and mix well.
    3. Add Water and form a crumble
    4. Bake in a pre heated oven at 150 deg. C for 22-25 mins. till golden
    and crunchy.
    5. Cool it completely. Then crush it to form a powder. Add 20g
    melted Butter and press into a 6” pan.
    6. Bake it again at 140 deg.C for 5 minutes.
    7. Cool completely before adding the sponge batter.
    VANILLA SPONGE CHOCOLATE SPONGE
    All Purpose Flour - 50g All Purpose Flour - 60g
    Almond Meal - 20g Almond Meal - 10g
    Baking Powder - 1/4 + 1/8 tsp Baking Powder - 1/4 + 1/8 tsp
    Oil - 15g Oil - 15g
    Butter - 18g Butter - 22g
    Sugar - 60g Sugar - 60g
    Milk - 40g Milk - 40g
    Yogurt - 30g Yogurt - 30g
    Baking Soda - 1/8 tsp Baking Soda - 1/8 tsp
    Vanilla & Almond Extract

    1. Sift together All Purpose Flour, Almond Meal / Cocoa Powder and
    Baking Powder
    2. Whisk together, softened Butter, Oil and Powdered Sugar.
    3. Mix together Milk, Yogurt and Baking Soda.
    4. Alternately fold wet and dry ingredients to the fat mixture till you
    get a smooth batter.
    5. Pour over the cooled Crumble layer and bake at 150 deg.C for 20-
    22 mins or until it is baked through.
    VANILLA YOGURT CHOCOLATE YOGURT
    Hung Yogurt - 400g Hung Yogurt - 400g
    Sugar - 60g Sugar - 80g
    Corn Starch - 5g Corn Starch - 5g
    All Purpose Flour - 20g All Purpose Flour - 15g
    White Chocolate - 100g Cocoa Powder - 5g
    Cream - 60g Dark Chocolate 55% - 100g
    Vanilla Extract - 2 tsp Cream - 60g
    Salt - 1/8 tsp Salt - 1/8 tsp

    1. Melt Chocolate and mix with warm Cream to form a ganach.


    2. Add Corn Starch, Salt, All Purpose Flour (& Cocoa Powder),
    Powdered Sugar to the ganache. Mix well.
    3. Fold in Hung Yogurt and Extract to a smooth consistency.
    4. Pour over cooled sponge and bake at 140 deg.C for 25-30 mins till
    the top is slightly golden and jiggly. Refrigerate for 8-10 hrs. before
    cutting.

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