What is the best tip to get an ultra -soft yogurt cake? This ingredient is one of the solutions to perfect the texture of your pastry. We explain to you.
There are recipes that we never tire of making, and the yogurt cake is one of them. Easy, fast, economical and delicious, it is often one of the first pastries that we learn to cook. However, even the simplest recipes can hide some well -kept secrets to reach perfection.
The yogurt cake is very good with the way of doing things that sits in your culinary repertoire. However, some ingredients can really Perfect the texture of this gluttony. We reveal to you which ones.
What are the best ingredients to give a maximum of softness to your yogurt cake?
The base of the softness obviously rests on the yogurt itself. But to go further, some small additions make all the difference. First tip: replace plain yogurt with Greek yogurt. And to vary the flavors, you can even choose them at a fruity or chocolate scent.
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The texture of this dessert is more creamy than the average yogurt thanks to its richness in fat. This brings an exceptional fondant to your yogurt cake. Another interesting variant to give your pastry even more soft: Incorporate a little liquid cream into the paste.
Even a few spoons are enough to change the situation and get a much more tender interior. And just like your initial recipe, you can very well incorporate vanilla liquid aroma extract. It’s delicious! Some people do not hesitate to integrate A suspicion of olive oil.
Ditto, this ingredient that we would not dare to add in time really makes all the difference. With all these alternatives, we are sure that the chocolate cake adored by your offspring will no longer be the preparation claimed to taste it. Each of these ingredients clearly sublimate the yogurt cake.
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In addition to the soft, they can also bring variants of incomparable flavors. And for the greediest, why not there Add a few chocolate chips, pieces of fresh fruit or a handful of crushed nuts ? The yogurt cake lends itself to all desires and can be personalized endlessly.
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After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …
