- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: serves one 8-9 inch cake pan
- Cooking methods: Electric oven
- Cuisine: International
- Seasonality: All seasons
- Energy 261.73 (Kcal)
- Carbohydrates 57.04 (g) of which sugars 29.18 (g)
- Proteins 7.50 (g)
- Fat 1.85 (g) of which saturated 0.78 (g)of which unsaturated 0.82 (g)
- Fibers 0.85 (g)
- Sodium 38.45 (mg)
Indicative values for a portion of 100 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
STORAGE
The yogurt cake (without fresh fruit) can be stored at room temperature for up to a week.
If you wish to store it longer, you can opt for the freezer.
Before placing it in the freezer, it’s advisable to wrap it in cling film; this way, the cake will be perfectly preserved for about 3 months.
When you wish to enjoy the cake, simply thaw it slowly at room temperature for a few hours or alternatively, place it in a preheated oven at 350°F for 10-15 minutes. In either case, the cake will regain its softness and original taste.
