The yoghurt cake with apricots
Instructions
In a bowl, mix the flour with sugar, cornstarch, vanilla and baking powder.
Add the egg yolks, then the milk, yogurt and grated coconut until mixture is thick.
Stirring gently, incorporate the egg whites very firm (a pinch of salt helps operation).
Bake in a buttered and floured mold and passed in already warm oven at 180 degrees for about 45 minutes.
At the end of cooking let cool.
Spread on the cake the jam, previously crushed in a dish with a fork and decorated with the apricots cut into slices.
Ingredients and dosing for 4 persons
- 300 g of flour
- 100 g of grated coconut
- 100 g of corn starch
- 300 g of sugar
- 250 g of apricot yoghurt
- 2 eggs
- 1 glass of milk
- 1 pinch of salt
- 1 sachet of vanillin
- 1 sachet of yeast
- 4 medium apricots
- 3 tablespoons of apricot jam