Store-bought yogurt is convenient, but homemade yogurt is head-over-heels better. While it does take time to incubate, most all of that time is hands-off. Try making it using whole milk. Then, to get things started, you need mere teaspoons of prepared yogurt containing bulgaricus and thermophilus cultures. After you bring the milk to a boil and subsequently cool it comes together inside the oven, where the heat from a lightbulb is enough to kick the process in gear.
- 250 grams powdered sugar
- 250 grams softened butter
- 150 grams all purpose flour
- 150 grams potato starch
- 100 grams egg yolks (approximately 6 eggs)
- 100 grams eggs (approximately 2 eggs)
- 2 lemons
- 1 teaspoon vanilla extract
- 10 grams baking powder
- Preheat the oven to 175–180C.
- Cut the butter into small pieces and cream it with a mixer, then slowly add the powdered sugar and continue beating until the mixture is light and foamy.
- Beat the eggs lightly with a fork and add them, a little at a time, to the butter and sugar mixture. Repeat this procedure with the egg yolks. Next, add the lemon peel and the vanilla extract.
- Sift the flour with the potato starch and the baking powder and fold this mixture carefully into the batter by using a spatula or a wooden spoon.
- Butter and flour a cake pan of your choice, pour the batter inside and bake for approximately 20 to 30 minutes until the cake is done.
- Remove the cake from the oven and let it cool completely. Serve sprinkled with a generous amount of powdered sugar.
PER SERVING *
|Calories1090Calories from Fat540|
|% DAILY VALUE*|
|Calories from Fat540|
|% DAILY VALUE*|