This cake is so delicious. I first saw it on the rabbit's blog. Because I like the caramel taste and the caramel I made before, I made this cake because the yogurt cake has a good taste and taste. Just change to yogurt cake. The caramel that was turned over when I was released yesterday was absorbed by the yoghurt cake. The taste is really good, and there is no drop of oil. I use skim milk for yoghurt. It is really the first choice for slimming sisters. I used Sanneng 6-inch non-stick mold.
Material
| caramel | 40 grams |
| pudding | |
| egg | 2 pcs |
| milk | 250g |
| Vanilla sugar | 20 grams |
| Yogurt cake | |
| yolk | 2 pcs |
| Yogurt | 85g |
| Low-gluten flour | 40 grams |
| protein | 2 pcs |
| Vanilla sugar | 20 grams |
Place 40 grams of caramel in the mold and refrigerate
So the pudding material is mixed and mixed evenly, filtered and put in the refrigerator to refrigerate
Break the 2 egg yolks in the yogurt cake ingredients, add the sifted 40 grams of low-gluten flour, cut and mix well
Add 2 grams of vanilla sugar 3 times in 2 times, beat until firm and foamy
Take 1/3 of the foamed protein into the egg yolk paste in step 3, cut and mix, then pour the remaining egg yolk paste into the egg white
Pour chilled pudding paste into chilled caramelized molds
Pour the cake batter from step 5 into step 6
Baking in water bath for 60 minutes, my oven is 160 degrees
After being out of the oven, buckle it into the tray and gently remove the mold
There will be a thick caramel liquid flowing down, and the cake will absorb the caramel liquid and become more delicious.
My sister who does n’t like the thick layer of pudding can adjust the pudding formula. This is made of 135 grams of milk and one egg and one egg yolk.
