Oggi vi propongo questo dolce la ricetta l'ho trovata su giallo zafferano, purtroppo mi son dimenticata di linkare la pagina di questo dolce, è molto buono, l'ho fatto ieri, stamattina era ancora più buono di ieri, ma a casa mia i dolci non resistono per tanto tempo sono dei golosastri...ecco qui la ricetta originale io ho apportato delle modifiche:
Ingredients
120 g butter
200 grams of flour
1 tablespoon baking powder for cakes chemical
150 grams of cornstarch
a pinch of salt
4 whole eggs plus 2 egg yolks (I preferred 3 eggs or add some 'milk).
1 teaspoon of vanilla extract
250 ml yoghurt Full
125 grams of sugar
Preparation
Place in bowl of a mixer the butter at room temperature, half the sugar and egg yolks of Hold the egg whites aside. Operate the mixer and mix the ingredients until the mixture is smooth and homogeneous. United yogurt and mix well. Pour the mixture into a large bowl and add the lemon zest. Whip the 4 egg whites until stiff + a pinch of salt, then, still beating, add the remaining sugar and mix well together. United Gently the egg mixture to the yogurt and egg whites, stirring from the bottom up to incorporate air. Add the mixture, little by little, the flour cornstarch, baking powder and vanilla powder sifted. Grease and flour a cake pan in a circle with a diameter of 22 cm opening and pour in the mixture previously obtained. Leveled thoroughly and bake in preheated oven at 180 degrees for about 40 minutes. Once baked the cake with yoghurt, remove it from the mold and put it to cool on a wire rack. Once cool, sprinkle the cake with icing sugar and vanilla served ........
