Delicious and quick to make, the soft yogurt and spreadable cream cake is perfect for both breakfast and snack.
What makes the cake soft is the yogurt, as I have experienced in other desserts, because it hydrates the batter and provides a fair amount of fats that ensure the desired result, which is softness.
To make the cake special and suitable for an occasion, we use spreadable cream, whether Nutella, Lotus Cream, or any other cream, to add spoonfuls before baking.
I can’t describe the aroma that fills the house during baking! A truly wonderful dessert.
So, as soon as the temperatures drop, if you have a jar of yogurt in the fridge and your favorite spreadable cream in the pantry, try to bake this easy soft cake. I’m sure you’ll love it too!
OTHER RECIPES TO TRY:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 182.13 (Kcal)
- Carbohydrates 30.43 (g) of which sugars 13.86 (g)
- Proteins 4.54 (g)
- Fat 4.71 (g) of which saturated 0.68 (g)of which unsaturated 0.79 (g)
- Fibers 0.59 (g)
- Sodium 45.11 (mg)
Indicative values for a portion of 57 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 7/8 cups all-purpose flour (or cake flour)
- 2/3 cup granulated sugar (extra fine)
- 2/3 cup plain yogurt
- 3 large eggs (equal to 3 medium)
- Half packet baking powder
- 1/3 cup Lotus Biscoff spread (or Nutella)
- vanilla (powder or extract)
- as needed extra virgin olive oil (or butter)
- as needed all-purpose flour (or cake flour)
Tools
8-inch diameter cake pan
Steps
Use room temperature eggs and yogurt. Preheat the oven to static mode at 350°F.
– In a bowl, beat the eggs with the sugar using electric whisks (the batter should be light).
– Pour the yogurt, vanilla, and sifted flour into the egg and sugar batter. Mix with a spatula if you want to avoid flour scattering, then add the sifted baking powder.
– To prevent the spreadable cream from sinking during baking, ensure the final batter writes (i.e., check that when you lift it and let it fall, it stays on the surface for a few seconds). Add spoonfuls of spreadable cream all over the cake’s surface and bake in a preheated oven at 350°F for about 30 minutes. (The toothpick test always applies).
– Unmold the soft yogurt and spreadable cream cake when it is completely cool.
Storage:
– The cake stays soft and moist in a cake container at room temperature for about 4 days.
Tip:
– Be generous with the spoonfuls of cream, so each slice has its share when cut.
