What could be more classic and regressive that a yoghurt cake ?! It has the taste of our childhood, then, combine it with apples and caramels for me, it was too tempting (yeah don’t judge me!!) ! I had made this cake with yogurt spilled apples for my team is bad’ (don’t worry I’m doing more but I’m still their captain !) and the great children that they are all, they loved it ! If you want to change, there are also recipes with blueberries and apples without the milk.
Fluffy, fondant and regressive to wish… humm this is just too good !!!
Be careful, it sticks to your fingers !!!
Yoghurt cake toppled with apples and carambars®
Ingredients (for 1 tin)
- 1 yoghurt nature
- 2 pots of flour
- 3 eggs
- 1 pot of sugar cane
- 1 jar of almond powder
- 1 pot of fresh cream
- 1 sachet of chemical yeast
- 4 apples
- 6 carambars®
- 30 g of butter
Preheat the oven to 180°.
Prepare the apples, peel them and cut them into large wedges. Put them in a frying pan with the butter, leave 5 minutes, turning and then add the carambars®. Allow to cook for 7 minutes covered, by the time the caramels melt and caramélisent apples. Put the apples in the bottom of the tin
Pour the yogurt in a bowl and set aside. Clean the pot to measure the other ingredients.
Beat the eggs with the pot of sugar until the mixture becomes foamy.
Then pour the flour, the almond powder and the yeast, stir gently and then add the yogurt and sour cream.
Pour the batter over the apples and bake for 35 minutes.
Let rest for 5 minutes and then turn out the cake.