To prepare this delicious yogurt and nut cake, start by beating the egg yolks with sugar, using a mixer or spatula, until the mixture becomes a fluffy and light-colored cream. This is the base of the recipe, and it is essential to achieve a well-aerated emulsion for a fluffy texture. Add half of the yogurt and mix well, continuing to homogenize. The secret to a successful cake lies in the gradual integration of the ingredients, so follow the specified order carefully.
Incorporate the butter cut into pieces, which should be at room temperature to melt easily. Then add the grated lemon zest, which will give a fresh aroma and a pleasant citrus note. After this, incorporate the remaining yogurt, baking soda, vanilla sugar, and finally, the sifted flour. In the end, add the raisins, which will provide natural sweetness and an interesting texture to the cake. Mix well until you obtain a homogeneous batter, but it should remain slightly softer, similar to cake batter.
Prepare a 25 x 25 cm tray, which you line with baking paper to prevent sticking. Pour the batter into the tray and place it in the preheated oven at a medium temperature, allowing it to bake for about 20-25 minutes. When the top is baked, it must pass the toothpick test - if the toothpick comes out clean, the cake is ready. In the meantime, heat the jam over low heat, stirring constantly to make it more fluid.
In another bowl, beat the egg whites with powdered sugar until you obtain a stiff and glossy foam. Finally, incorporate the coarsely chopped nuts. After the cake is baked, remove it from the oven and immediately spread the warm jam over the surface, which will add moisture and flavor. Carefully pour the egg whites with nuts on top and level or form peaks, as preferred, then sprinkle crushed nuts for added texture.
Reintroduce the tray into the oven, this time at a low temperature, until the egg whites set and start to brown slightly. Let the cake cool in the tray to make it easier to cut. Once cooled, cut it into desired shapes and serve with pleasure, enjoying each moist and flavorful slice. This cake is perfect to be savored alongside a cup of tea or coffee, being an excellent choice for a dessert or a delicious snack.
Incorporate the butter cut into pieces, which should be at room temperature to melt easily. Then add the grated lemon zest, which will give a fresh aroma and a pleasant citrus note. After this, incorporate the remaining yogurt, baking soda, vanilla sugar, and finally, the sifted flour. In the end, add the raisins, which will provide natural sweetness and an interesting texture to the cake. Mix well until you obtain a homogeneous batter, but it should remain slightly softer, similar to cake batter.
Prepare a 25 x 25 cm tray, which you line with baking paper to prevent sticking. Pour the batter into the tray and place it in the preheated oven at a medium temperature, allowing it to bake for about 20-25 minutes. When the top is baked, it must pass the toothpick test - if the toothpick comes out clean, the cake is ready. In the meantime, heat the jam over low heat, stirring constantly to make it more fluid.
In another bowl, beat the egg whites with powdered sugar until you obtain a stiff and glossy foam. Finally, incorporate the coarsely chopped nuts. After the cake is baked, remove it from the oven and immediately spread the warm jam over the surface, which will add moisture and flavor. Carefully pour the egg whites with nuts on top and level or form peaks, as preferred, then sprinkle crushed nuts for added texture.
Reintroduce the tray into the oven, this time at a low temperature, until the egg whites set and start to brown slightly. Let the cake cool in the tray to make it easier to cut. Once cooled, cut it into desired shapes and serve with pleasure, enjoying each moist and flavorful slice. This cake is perfect to be savored alongside a cup of tea or coffee, being an excellent choice for a dessert or a delicious snack.
Ingredients
-3 eggs -250 g yogurt -250 g powdered sugar -3 tablespoons butter, at room temperature -flour, as needed -1/2 teaspoon baking soda -grated zest of 1 lemon -1 packet vanilla sugar -100 g raisins -powdered sugar for egg whites, to taste -roasted and coarsely chopped nuts -jam, to preference