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Culinary Yogurt

Quescrem Culinary Yoghurt sponge cake

Quescrem Culinary Yoghurt sponge cake
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Ingredients
24
250g Quescrem Culinary Yoghurt
75g Egg yolk
75g Sugar
150g Egg white
75g Sugar
200g Plain pastry flour
80g Almond flour
15g Leavening agent
80g Olive oil
Preparation
50'
Whip the egg yolks with 75gr of sugar. Add the Quescrem Culinary Yoghurt and the olive oil. Prepare a meringue using the left sugar. Mix the meringue with the previously made batter. Mix the almond flour, the plain pastry flour and the leavening agent. Mix it carefully with the batter. Fill greased and floured molds. Bake at 170ºC.

Cover two 20cm x 6cm Kouglof molds using butter and flour. Fill each mold with 450g of Quescrem Culinary Yoghurt sponge cake dough. Bake at 170ºC for 45 minutes.
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