Receta | New York-style Yoghurt Cake

New York-style Yoghurt Cake

Número de comensales

8

Tiempo de elaboración

90'

Ingredients

Biscuit base:

300 g Plain Biscuits (such as Marie biscuits)
80 g Butter 82% fat

Yoghurt filling:

500 g Quescrem Culinary Yoghurt
155 g Cream 35% fat
155 g Sugar
10 g Lemon juice
170 g Egg
20 g Plain pastry flour (90W)

Whipped Quescrem Culinary Yoghurt

400 g Quescrem Culinary Yoghurt
530 g Cream 35% fat
50 g Sugar

Directions

1

Biscuit Base

Crush the biscuits into small crumbs and mix with the butter.

2

Yoghurt Filling

In a mixer, combine the culinary yoghurt with the sugar and cream. Add the eggs and continue mixing. Add the lemon juice and, at last, the flour. Bake in a bain-marie at 140 °C for 90 minutes. Turn the oven off but leave the cake inside to cook in the residual heat for another 20 minutes. Leave to cool.

3

Whipped Quescrem Culinary Yoghurt

Combine the cream and the culinary yoghurt. Add the sugar and whip.

To finish

Press a layer of biscuit base into the bottom of the cake tin. Fill the rest of the tin with the yoghurt cake filling. Bake in a bain-marie at 140 °C for 90 minutes. Turn the oven off but leave the cake inside to cook in the residual heat for another 20 minutes. Leave to cool and cover with whipped Quescrem Culinary Yoghurt.

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