The yogurt cake without butter in the multicooker, a very soft dessert perfect for breakfast or a sweet treat.
The yogurt cake is made using yogurt made in the multicooker, creamy and 100% natural, a real delight.
For this recipe, we used the programmable pot from Cecotec GM model H DELUX, a pot with a capacity of 6 liters, non-stick basket, flip-top lid, 16 menus, a true ally in the kitchen.
In the recipe, you will also find the procedure for traditional oven cooking if you do not have a multicooker.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6/8 people
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Yogurt Cake Without Butter in the Multicooker:
- 3 large eggs (at room temperature)
- 2/3 cup granulated sugar
- 1/4 cup vegetable oil
- 3/4 cup plain yogurt
- 1/2 cup all-purpose flour
- 3/4 cup cornstarch
- 2 tsp baking powder
- 1 package vanillin
- 1 pinch fine salt
- as needed powdered sugar
- as needed hazelnut crumbs (optional)
Tools for the Yogurt Cake Without Butter in the Multicooker:
- 1 multicooker cecotec olla
- 2 Bowls
- 1 Electric whisk
Steps for Preparing and Cooking the Yogurt Cake Without Butter in the Multicooker:
Separate the egg whites from the yolks and place them in two bowls. In the bowl with the whites, add half of the granulated sugar and a pinch of fine salt and beat them until stiff, adding the sugar will give you a meringue-like consistency.
In the other bowl with the yolks, add the remaining sugar and beat them until you obtain a nearly white mixture.
Also add the vegetable oil and yogurt and incorporate them into the mixture.
Add the sifted flour, cornstarch, baking powder, and vanillin and blend them into the mixture (working with the electric whisk), finally, fold in the egg whites using a silicone spatula, folding from bottom to top to avoid deflating the mixture.
Create a circle of parchment paper the same size as the bottom of the multicooker basket, then lightly oil the basket both along the circumference and at the base (using a paper towel), then place the circle at the base of the basket and make it adhere well.
Pour the mixture, level it well with a spatula, put the lid on but do not close the valve, set the SWEET MENU to 248°F (120°C) for 40 minutes.
If you have the oven lid, after 40 minutes, replace it with the pot lid and set it to 356°F (180°C) for 10 minutes (the oven lid helps to brown the top of the cake well. If you do not have it, continue cooking with the sweet menu for 10 minutes, making a total of 50 minutes.
Once the time is up, perform the toothpick test: if it comes out dry, turn off the multicooker, let it rest for a few minutes, then, using potholders, remove the bowl from the multicooker.
Take a plate, place it on top of the bowl, and flip it; this way, the cake will come out of the bowl, remove the parchment paper circle, and let it cool.
Dust it with powdered sugar (once cool) and decorate with hazelnut crumbs if you like.
CLASSIC OVEN BAKING:
Pour the batter into a 22 cm (about 9-inch) springform pan previously buttered and floured or lined with parchment paper, bake in a preheated oven at 356°F (180°C) for about 35-40 minutes, perform the toothpick test.
