Ingredients
- Yogurt: 1 pot of yogurt (keep the pot to measure the other ingredients)
- Eggs: 3 large eggs
- Sugar: 2 pots of sugar
- Flour: 3 pots of fluid wheat flour (type T45 or T55)
- Oil: 1 jar of vegetable oil
- Baking powder: 1 sachet
- Aroma: Vanilla sugar (1 sachet) or liquid vanilla essence
- Salt: A pinch of salt
Optional topping (caramel):
- Sugar: according to your taste.
- Butter (about 2 tablespoons)
- Liquid cream (about 200g)
Preparation Steps
1. Preparing the mold
- Butter the cake mold and dust it with flour.
- Tap to remove excess flour to make unmolding easier later.
2. Mixing the dough
- In a large bowl, break the 3 eggs.
- Add the 2 pots of sugar and whisk until the mixture whitens and becomes smooth.
- Add the pot of yogurt and mix well.
- Gradually incorporate the 3 pots of flour, the baking powder and the pinch of salt until you obtain a homogeneous dough.
- Pour the pot of oil and add the vanilla flavoring. Mix until the oil is fully incorporated.
3. Cooking
- Preheat your oven to 180°C.
- Pour the batter into the prepared pan.
- Cook until a knife inserted in the center comes out clean.
- Let the cake cool before turning it out onto a plate.
4. Caramel sauce (optional)
- Melt the sugar in a pan until it turns into a golden caramel.
- Add the butter and stir, then carefully pour in the liquid cream.
- Mix until the sauce is smooth and drizzle over the cake for an extra touch of indulgence.