【Cranberry Yoghurt Cake】

Overview

In the scorching summer heat, we can only hide in the air conditioner and continue cooking delicious food. The homemade old yogurt tasted delicious, so I quickly made this yogurt cake for my son, adding dried cranberries. It was very appetizing and nourishing. After being refrigerated in a water bath refrigerator, it felt like it melted in your mouth, but it didn’t have the high-calorie burden of cheese, so you don’t have to worry about gaining weight.

Tags

• baking
• children
• cake
• afternoon tea
• candlelight dinner
• butter
• dried cranberries
• egg
• low gluten flour
• sugar
• white vinegar
• yogurt

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks, heat and melt the butter (put the bowl containing the egg whites in the refrigerator for later use)

   

2. 2 Add yogurt to melted butter and mix well

   

3. 3 Add egg yolks and 10 grams of sugar to the liquid and continue to mix well

   

4. 4 Sift in low-gluten flour

   

5. 5 Continue to mix well and set aside

   

6. 6 Take the egg whites out of the refrigerator, add a few drops of white vinegar, add the remaining sugar in three batches and beat until wet peaks

   

7. 7 Add 1/3 of the meringue to the egg yolk batter and mix evenly, then pour it back into the meringue and mix well

   

8. 8 Add diced dried cranberries (wrap them down to prevent them from sinking into the bottom of the batter)

   

9. 9 Mix slightly and pour into the mold

   

10. 10 Take another deep plate and put an appropriate amount of water into the cake batter. Put it in the middle and lower rack of the preheated oven at 150 degrees for about 50 minutes. Let it cool slightly and then refrigerate it for half an hour for a better taste