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Yoghurt Blueberry Cake

Thursday, July 17, 2014 1:36

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Look at this petite cake. Doesn’t it look pretty with those little blueberries on the surface? As this cake is only 6 inches (15cm) in diameter, we finished it off very quickly. The texture is just like a cheesecake, soft and light. No wonder May said she had baked this cake many times already. Thanks May for sharing this yummy recipe. You’ll be surprised that this is actually an ordinary cake but the egg yolks and egg whites are separation method and the cake is steam baked. I’ve added some blueberries in the batter and purposely dropped few more fresh blueberries on the top before baking. I’m so happy that my cake came out perfect with those blueberries were still intact on the surface. Best to chill the cake before serve and to go with a cup of coffee.

Yoghurt Blueberry Cake

Ingredients:

3 Egg yolk (70g each)

120g Natural yoghurt, room temperature

20g Whipping cream

35g Butter, melted

1/2 tbsp Lemon juice

30g Plain flour

15g Corn flour

3 Egg white

50g Caster sugar

adequate fresh blueberries

Method:

Come natural yoghurt and melted butter together, stir till smooth with a hand whisk.
Add in whipping cream and egg yolks, blend well. Sieve in plain flour and corn flour, mix till smooth.
In a cake mixer, whisk egg whites till foamy and add sugar in 3 batches. Whisk till peak form.
Fold egg white in 3 batches to the yoghurt mixture until well incorporated.
Pour half of the batter into a 6 inch round (lined base) cake pan and place some blueberries on it and pour the remaining batter over it. Then drop a few more blueberries on top.
Steam bake at pre-heated oven 150C for 70 minutes (I baked 60 minutes).
Leave cake in pan to cool down completely before removing. Best to chill for few hour before serving.

~~~~~~~~~

酸奶蓝莓蛋糕

材料：

3个蛋黄（全蛋约70克）

120克酸奶

20毫升动物性奶油

35克牛油（加热融化）

1/2汤匙柠檬汁

30克普通面粉

15克栗米粉

3个蛋白

50克细糖

新鲜蓝莓适量

做法：

将酸奶从冰箱出去放置到常温和融化的牛油混合搅拌均匀至滑。
加入动物性奶油和蛋黄拌匀后，加入过筛的面粉和栗粉搅拌至细腻光滑，即成酸奶糊。
将蛋白打至起粗泡，分3次的加入细糖，打至拿起来蛋器上部呈略弯弧度而盆中的蛋白糊中有弯钩状即可。
将1/3蛋白糊加入酸奶糊中，以刮刀从边缘刮下后的切半方法搅拌。(切记不可画圈搅拌，这样蛋白容易消泡) 将剩余的蛋白糊全部倒入，拌匀。
将一半的蛋糕糊倒入6寸里烤盘 (底部铺上一张不粘纸) 放上蓝莓，并将剩余的蛋糕糊倒入。最后多加几粒蓝莓在表层上即可。
用水浴法以150度烘烤70分钟。(我烤了60十分钟)。

**这个酸奶蛋糕正如May所说的很轻柔，不论外表或口味都很跟乳酪蛋糕很相似。我还加了鲜蓝莓，让这蛋糕再加几分姿色。朋友吃了都赞不绝口。

Enjoy and Have a Wonderful Weekend Ahead!

Source: http://www.anncoojournal.com/2014/07/yoghurt-blueberry-cake.html

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