Chantilly Yogurt Cake
Anita gave me this recipe, which serves 6 people, and I have to say it’s truly fabulous—a great way to start the day!
You don’t need a scale for this recipe—just keep the yogurt container handy; we’ll use it as a measuring cup.
Chantilly Yogurt Cake
Ingredients
- 4 jars of 00 flour
- 2 jars of sugar
- 1 jar of Chantilly yogurt (made by Müller)
- 1 egg
- 1 packet of yeast
- 1/2 jar of milk
- 1/2 jar of olive oil
- salt
- powdered sugar
Directions
INSTRUCTIONS
In a bowl or in a stand mixer, combine the egg, salt, and yogurt.
Then add the sugar, baking powder, and flour, one jar at a time.
Add the jar containing a mixture of half milk and half oil.
Mix until the mixture is smooth but soft. If it’s too stiff, add a little milk.
Continue mixing until the dough forms bubbles the moment you stop.
Grease and flour a 24-cm baking pan, then pour in the batter and level it with a spatula or spoon.
Bake in a conventional oven at 180°C for 30–40 minutes.
Once it’s out of the oven, let it cool in the baking pan, then transfer it to a plate and dust with powdered sugar.
