[Michel Bras Recipe] “Lemonade soaked yogurt cake”

Yogurt cake is a household standard in France, synonymous with quick and simple. Yet you will be surprised to discover that a just a few tricks can turn it into a refreshing and airy delight !

We usually measure ingredients in a single yogurt tub to make it even easier, but since proportions may vary, here is the recipe with measurements.  

Lemonade

 

Ingredients :

1 lemon

2 oz of brown sugar

1 cup of water

Preparation :

Cut the lemon in two, and squeeze the juice.

Put the water and brown sugar in a pan to boil. Stir gently and let it boil for 1-2min. Turn off the heat and let it cool down. Add the lemon juice and mix. Filter it before use.

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Yogurt Cream

Ingredients :

3 oz of cream (30% fat)

1/4 oz of gelatin (2 sheets)

20 oz of yogurt

2 oz sugar

 

Preparation :

Pour the cream in a pan to boil and add gelatin (previously softened in cold water if using sheets). Add yogurt and sugar, and beat to blend nicely. Remove from heat and let it cool down in the fridge.

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Cake

Ingredients :

4 oz of yogurt (1 tub)

3 oz of vegetable oil (1 tub)

7 oz of Sugar (in two times divided into two halves) (2 tubs)

4 oz of Flour (1 tub)

1/4 oz of Baking powder

2 eggs

Preparation

Separate the yolks from the whites.

Mix ingredients following the order above, using only half (4 oz) of the sugar, sifting flour and baking powder together, and only adding the egg yolks.

Beat the egg whites until stiff, add to the rest with the remaining sugar and mix.

Grease and flour a loaf pan of 22 cm x 8 cm (8 1/2 x 4 1/4-inch)

Pour the batter into the pan, and cook at 300 F (150 C) for about 50 min.

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Once done, and still hot, cut it in two widthwise. Using Michel BRAS knife No.3 should make it smooth and easy…

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Put the 2 halves on a dish, and pour some of the lemonade using a spoon, to soak them.

 

Presentation

Cover one half of the cake with yogurt cream, then top it with the other half.

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Beat the yogurt cream before covering the whole cake with it.

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For Easter, you could enhance taste and colors by sprinkling powdered orange peel with candied orange peel.

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Enjoy the refreshing combination of citrus with yogurt through a moist and airy cake. Using quality vegetable oil brings an amazingly fine and fluff texture to the cake.

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