Yogurt Walnut Cake

Name: Yogurt Walnut Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 135G Homemade yogurt; 3 pcs Soil eggs; 50G Low-gluten flour; 15G corn starch; 40G Caster sugar; 50G walnut; 6 inches Mould

by KL Le Yoyo

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Today’s theme is still [Walnuts]. The walnut cakes I ate in the past were "Chocolate Brownie cake", "walnut cookies", etc.; I baked a [yogurt walnut cake] in the simplest way, and then ground the walnuts into flour Sprinkle it on the cake so that you can enjoy a strong walnut aroma.

Recently, I made yogurt 2-3 times at home, because I used up the yogurt baking powder as soon as possible before I returned to my hometown; so besides eating yogurt, I also made yogurt cake. The yogurt cake tastes very soft and does not swallow the throat at all; the taste tastes with a strong milky aroma; when you continue to eat the second bite, the taste is like a cheese cake, which is very moisturizing.

The walnut fat in the crushed walnut flour is present, so there is no need to add a drop of oil when doing this cake; walnuts will incorporate the fat into the cake during baking, and the fat of the walnut is'unsaturated fat', so it is not It will accumulate oil in the body and cause the body to gain weight; eating walnuts for a long time has the effect of'brain-building'. "

Ingredients

Yogurt Walnut Cake

1. The walnut meat is put into a pulverizer and smashed for later use.

2. The yogurt was taken out of the refrigerator 15 minutes in advance and stood still.

3. The egg yolk is separated from the egg white, and the egg yolk is put into the yogurt; the egg white is put into an oil-free and water-free egg beater.

4. Use a hand mixer to mix the yogurt and egg yolk evenly.

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

6. Stir the powder evenly with a spatula. At this time, the powder sifted in will be a little bit packed; as long as you stir it for a while, the particles will melt.

7. The egg whites are beaten with an electric whisk at a low speed until a little bubble is added, and then mixed with fine sugar in 3 times.

8. Beat the egg whites until hard foaming. When the whisk is lifted, the egg whites do not drip and become sharp corners.

9. Take 1/4 of the whipped egg whites and put them in the yogurt batter to evenly replicate up and down.

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

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

12. Sprinkle walnut powder on the cake batter.

13. Continue to pour the rest of the cake batter to smooth the noodles, shake a few times to remove air bubbles. Preheat 170 degrees in the oven and use the water bath method. Wrap the bottom of the mold with tin foil to prevent moisture from penetrating into the cake, put it in a baking pan and pour hot water at 170 degrees for the middle layer and bake for 50 minutes. After the surface is colored, cover with tin foil and continue baking.