Yogurt walnut cake

Overview

Today’s theme is still [Walnuts]. In the past, the walnut cakes I had were ‘ChocolateBrowniecake’, ‘walnutcookies’, etc.; I used the simplest method to bake a [Yoghurt Walnut Cake], grinding the walnuts into powder and sprinkled directly into the cake so that you can enjoy the rich walnut flavor. I have made yogurt at home 2-3 times recently because I used up the yogurt baking powder as soon as possible before returning to my hometown; so in addition to eating yogurt, I also made yogurt cakes. The cake made with yogurt has a very soft texture and is not sticky at all; it has a strong milky flavor; when you take the second bite, it tastes as moist as cheesecake. The walnut fat in the crushed walnut powder is revealed, so there is no need to add a drop of oil when making cakes; walnuts will incorporate the fat into the cake during baking, and the fat of walnuts is 'unsaturated fat', so it will not accumulate fat in the body and cause the body to gain weight; long-term eating of walnuts also has the effect of 'brain strengthening'.

Tags

• baking
• cake
• cake flour
• corn starch
• free range eggs
• homemade yogurt
• mold
• walnut
• fine sugar

Ingredients

Steps

1. 1 Crush the walnut meat into a grinder and set aside.

   

2. 2 Remove the yogurt from the refrigerator 15 minutes in advance to rest.

   

3. 3 Separate the egg yolks from the egg whites, and put the egg yolks into the yogurt; put the egg whites into an oil-free and water-free egg beating basin.

   

4. 4 Use a hand mixer to mix the yogurt and egg yolks until smooth.

   

5. 5 Sift the low-gluten flour and cornstarch into the stirred egg yolk and yogurt paste.

   

6. 6 Use a spatula to stir the flour evenly. The sifted flour will be a little grainy at this time; as long as you stir for a while, the grains will dissolve.

   

7. 7 Use an electric mixer to beat the egg whites at low speed until it becomes a little foamy, then add the fine sugar in 3 batches and beat.

   

8. 8 Beat the egg whites until stiff peaks form. When the whisk is lifted, the egg whites do not drip and form a sharp angle.

   

9. 9 Take 1/4 of the beaten egg whites and put it into the yogurt batter, turning it evenly from top to bottom.

   

10. 10 Finally, pour all the yogurt batter into the egg whites and turn it up and down evenly.

    

11. 11 Pour half of the cake batter into the mold.

    

12. 12 Sprinkle walnut powder on the cake batter.

    

13. 13 Continue to pour in the remaining cake batter and smooth out the instant noodles, shaking a few times to remove air bubbles. Preheat the oven to 170 degrees and use the water bath method. Wrap the bottom of the mold with tin foil to prevent moisture from seeping into the cake. Place the cake in a baking pan, fill it with hot water at 170 degrees Celsius, and bake for 50 minutes. After the surface is colored, cover it with tin foil and continue baking.

    

14. 14 After baking, sift a layer of powdered sugar over the surface of the cake.