Yogurt Cake

Flavor: Milky; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Yogurt Cake

Prepare the ingredients and clean the utensils, then set aside

Beat the eggs, sugar, vinegar, and salt together using an egg beater

Beat until the pattern remains visible after lifting

Sift the cake flour into the mixture in three parts, folding gently each time with a spatula, avoiding circular motions

Melt the butter at room temperature, or gently heat it, then fold it into the cake batter

Brush the sides of the cake mold with vegetable oil to prevent sticking

Pour the cake batter slowly, tap the mold to remove large air bubbles, preheat the oven to 160 degrees Celsius

Bake on the lower rack for 40 minutes at 160 degrees Celsius (I used 175 degrees Celsius), then let the cake cool

While the cake cools, melt the yogurt and gelatin powder together, pour over the trimmed cake edges in a glass bowl, refrigerate for 2 hours (I froze it for 1 hour)

Melt milk and QQ sugar, cool, then pour over the chilled yogurt cake, freeze for 30 minutes, repeat for the second layer, refrigerate for 2 hours until fully set

Isn’t it beautiful?

Slice and enjoy!