Directions
If you find sour milk or yogurt in your refrigerator that has been sitting for a while and has developed a more sour taste, instead of throwing it away, there is a wonderful way to use it. I suggest turning it into the main ingredient for an exceptional cake.
Thankfully to the yogurt, this cake acquires an exceptionally light flavor. The texture of the cake is moister and incredibly soft, complemented by a lovely, delicate vanilla aroma.
When baking this cake, it is crucial not to open the oven during the process. Before serving, let it chill briefly in the refrigerator to make it perfectly refreshing.
Ingredients
4 eggs (large, at room temperature)
340 grams yogurt
45 grams cake flour (or all-purpose)
15 grams corn starch
65 grams granulated sugar
1 teaspoon vanila extract
1 tablespoon fresh lemon juice
pinch of salt
For decoration
fresh mint leaves
powder sugar (for dusting)
fresh strawberries, raspberries (optional)
Preparation of the dough
Separate the egg yolks from the egg whites into different bowls. In the bowl with the yolks, add the sour milk (yogurt) and mix them to achieve a nice and smooth texture for the cake. Then, add sifted flour, starch, a pinch of salt, and one tablespoon of fresh lemon juice. Whisk briefly with a wire whisk for just a few seconds to combine all ingredients; otherwise, you will get bubbles from overmixing. Whip the egg whites with a hand mixer on the lowest speed. Gradually add sugar in three batches, whisking for two minutes each time until you achieve soft peaks. Finally, add vanilla extract.
Add one-third of the egg whites to the yolk mixture, gently fold it in, and then add the remaining egg whites. The final mixture should not have any white streaks from the egg whites.
Baking
Add the mixture to a 15 cm diameter pan lined with parchment paper on the bottom and sides. You can use a rectangular or square mold if desired. Fill a larger pan with hot water, then place the pan with the cake into it.
Bake in a preheated oven at 150 degrees Celsius for 20 minutes, then adjust the temperature to 110 degrees Celsius and bake for another 50 minutes. Do not open the oven during baking.
Cooling
After baking, open the oven door and let it cool for 15 minutes. When the cake reaches room temperature, transfer it to the refrigerator to cool completely. Finally, carefully remove the parchment paper.
Serving
Serve a piece of the cake dusted with powdered sugar and decorate with mint leaves and seasonal fruit (strawberries or raspberries).
