Yogurt Cake Filled with Confiture de Lait by @foodblog__fr

55 min

8 servings

🥣

130 g

Plain yogurt

🍬

2

Sugar

🥚

3 large eggs

Eggs

🫗

63 ml

Oil

🌾

3

Flour

🫙

11 g

Baking powder

🍬

7.5 g

Vanilla sugar

🌰

25 g

Almond powder

🌰

20 g

Flaked almonds

🥛

150 g

Confiture de lait

  1. Preheat
    • neutral vegetable oil

    Preheat the oven to 180°C / 350°F. Lightly oil a loaf pan.

  2. Add
    • plain yogurt
    • granulated sugar

    Add 125 g plain yogurt and 200 g granulated sugar to the mixing bowl.

  3. Add
    • eggs
    • neutral vegetable oil

    Add 3 eggs and 63 ml neutral vegetable oil to the bowl.

  4. Whisk
    • Plain yogurt
    • Eggs
    • Oil

    Whisk the wet ingredients until smooth and fully homogeneous.

  5. Add
    • all-purpose flour
    • Plain yogurt
    • Eggs

    Add 270 g all-purpose flour and 11 g baking powder to the wet mixture.

  6. Add
    • vanilla sugar
    • almond flour

    Add 7.5 g vanilla sugar and 25 g almond flour to the bowl.

  7. Whisk

    Whisk the batter until it is smooth and lump-free.

  8. Pour

    Pour the batter into the prepared loaf pan. Smooth the surface with the rubber spatula.

  9. Sprinkle
    • sliced almonds

    Sprinkle 20 g sliced almonds evenly over the batter.

  10. Bake

    Bake the cake for 35 to 45 minutes at 180°C / 350°F. Test the center with a cake tester; it should come out clean.

  11. Cool

    Cool the cake in the pan for 10 minutes. Transfer it to a wire rack until slightly warm.

  12. Fill
    • dulce de leche

    Fill the piping bag with 150 g dulce de leche. Insert the piping tip into several points of the warm cake.

  13. Pipe
    • dulce de leche

    Pipe the dulce de leche into the cake until the filling is distributed through the center.

Yogurt Cake Filled with Confiture de Lait by @foodblog__fr

55 min

8 servings

🥣

130 g

Plain yogurt

🍬

2

Sugar

🥚

3 large eggs

Eggs

🫗

63 ml

Oil

🌾

3

Flour

🫙

11 g

Baking powder

🍬

7.5 g

Vanilla sugar

🌰

25 g

Almond powder

🌰

20 g

Flaked almonds

🥛

150 g

Confiture de lait

Preparation Steps

  1. Step 1/13

    Preheat the oven to 180°C / 350°F. Lightly oil a loaf pan.

    🫗neutral vegetable oil
    🍳loaf pan

  2. Step 2/13

    Add 125 g plain yogurt and 200 g granulated sugar to the mixing bowl.

    🥣plain yogurt
    🍬granulated sugar
    🥣mixing bowl
    🥄measuring cup

  3. Step 3/13

    Add 3 eggs and 63 ml neutral vegetable oil to the bowl.

    🥚eggs
    🫗neutral vegetable oil
    🥣mixing bowl
    🥄measuring cup

  4. Step 4/13

    Whisk the wet ingredients until smooth and fully homogeneous.

    🥣mixing bowl
    🥄whisk

  5. Step 5/13

    Add 270 g all-purpose flour and 11 g baking powder to the wet mixture.

    🌾all-purpose flour
    🫙baking powder
    🥣mixing bowl
    🥄measuring cup

  6. Step 6/13

    Add 7.5 g vanilla sugar and 25 g almond flour to the bowl.

    🍬vanilla sugar
    🌰almond flour
    🥣mixing bowl
    🥄measuring cup

  7. Step 7/13

    Whisk the batter until it is smooth and lump-free.

    🥣mixing bowl
    🥄whisk
    🥄rubber spatula

  8. Step 8/13

    Pour the batter into the prepared loaf pan. Smooth the surface with the rubber spatula.

    🍳loaf pan
    🥄rubber spatula

  9. Step 9/13

    Sprinkle 20 g sliced almonds evenly over the batter.

    🌰sliced almonds
    🍳loaf pan

  10. Step 10/13

    Bake the cake for 35 to 45 minutes at 180°C / 350°F. Test the center with a cake tester; it should come out clean.

    🍳loaf pan
    🍰cake tester

  11. Step 11/13

    Cool the cake in the pan for 10 minutes. Transfer it to a wire rack until slightly warm.

    🍳loaf pan
    ✨wire rack

  12. Step 12/13

    Fill the piping bag with 150 g dulce de leche. Insert the piping tip into several points of the warm cake.

    🥛dulce de leche
    🫙piping bag
    ✨piping tip
    🔪knife

  13. Step 13/13

    Pipe the dulce de leche into the cake until the filling is distributed through the center.

    🥛dulce de leche
    🫙piping bag
    ✨piping tip

Composition

Ingredients

Types

Dairy, Eggs, Leavening agents, Sweeteners, Flavorings

Ingredients

Plain yogurt, Sugar, Eggs, Oil, Flour, Baking powder, Vanilla sugar, Almond powder, Flaked almonds, Confiture de lait

Notes

Plain yogurt (one yogurt pot, used as measure), Sugar (2 yogurt pots, though 1 pot is largely enough), Oil (half a yogurt pot), Flour (3 yogurt pots), Almond powder (optional addition), Flaked almonds (for sprinkling on top, amount not given), Confiture de lait (for filling the cake, amount not given)

Allergens

Milk, Eggs

Dietetics

Dietary regimen

Vegetarian

Calories

486 kcal

Macro nutrients

Protein: 9.3g, Carbohydrates: 71.1g, Total sugars: 46.8g, Fat: 18.7g, Saturated fat: 5.1g, Fiber: 1.8g

Nutritional Information

Minerals

Calcium: 118mg, Iron: 1.8mg, Potassium: 186mg, Sodium: 176mg

Vitamins

Vitamin A: 94µg, Vitamin D: 0.8µg, Vitamin E: 1.7mg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

mixing bowl, whisk, measuring cup, rubber spatula, loaf pan, piping bag, piping tip, knife, cake tester, wire rack

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Breakfast, Afternoon tea, Brunch, Autumn, Celebration

Origin

Source

Platform

instagram

Original Creator

@foodblog__fr

Origin

Cuisine

French, Argentinian

Geographic

France, Europe

Various

Aspect

Texture

Soft, Moist, Fluffy, Creamy, Crunchy

Flavors

Sweet, Milky, Caramel, Vanilla, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep in a cool, dry place,Avoid direct sunlight), fridge : 5 days (Store in an airtight container,Bring to room temperature before serving,Keep away from strong-smelling foods), freezer : 90 days (Wrap individual slices tightly,Place in a freezer-safe airtight container,Thaw overnight in the refrigerator)