le type de laitage qu’utilise Julie Andrieu pour obtenir une texture vraiment moelleuse

The yogurt cake is a great classic That many people have tried at least once in the kitchen. It is the ideal recipe to prepare with family, because it does not include No major difficulty. THE ingredients necessary are easy to get. It is a perfect introduction to pastry.

The ease of preparation yogurt cake also makes an option of choice to prepare a gourmet Without spending hours in the kitchen. Simplicity does not exclude Memorable flavors. It is also for this reason that the yogurt cake appears to the rank of true Madeleine de Proust For many people.

Each cook has its little secrets and its tips To prepare the yogurt cake. This can do all the difference. Furthermore, it is not because the recipe appears easy that it is absolutely unbearable. We rarely get something inedible, but touching the sublime is something else.

The flexibility of the yogurt cake

The other big advantage of the yogurt cake comes from its adaptability. The basic recipe allows you to practice and improve His own version. Everyone’s free to add aromas, prepare a gourmet frosting or develop any other evolution which would give this recipe a really unique touch.

THE flavors are essential, the texture is just as much. Bite into a soft yogurt cakeit’s a sensory pleasure immense. This is also where the success of preparation is measured or not. For an impeccable result, Julie Andrieu has a few tips that she shares on His Instagram account.

On the ingredient side, Julie Andrieu replaces the Standard yogurt by one Greek. Smoothness (and therefore soft) guarantee ! On the preparation side, it integrates the eggs by separating the whites from the yolks. Raise them whites is the other factor that contributes to lighten the device and give a cake to the yogurt at the ideal texture.

Julie Andrieu’s recipe

To prepare a yogurt cake like Julie Andrieuyou need:

• 230 g de T55 or 45 flour
• 6 g de chemical
• 2 fresh eggs
• 180 g de brown or vergeoise sugar
• 150 g de Greek yogurt
• 120 g de mild butter ramolli
• 20 g de vanilla (maison)
• 2 pinches of fleur de sel
• ½ càc ofbitter almond essence

Start with butter generously a Challotte Cinélé mold and reserve it cool. Break the eggs and Separate the whites from the yolks. Put the yolks in a large bowl and add the brown sugar, vanilla sugar and yogurt. Mix vigorously with a whisk.

Integrate soft butter and whip until the preparation either homogeneous. In another bowl, beat the Whites in tight snow. Sift the flour and mix it with baking powder, pour everything into the first bowl. Add two pinches of fleur de sel and mix.

Incorporate egg whites very gently using a maryse. Flap with bitter almond essence. Mix without breaking the structure. Delicate in the mold And tap it to correct the surface well and get the air bubbles out.

Cook during About 1 hour In an oven at 170 ° C in static heat. Unmold hot so that cooking is stopped. Let the yogurt cake cool on a grid at room temperature. According to Julie Andrieu, fairly fine parts Will be more pleasant in the mouth to fully enjoy the flavors of this recipe.

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