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Chocolate-hazlenut yoghurt cake

Chocolate-hazlenut yoghurt cake

Preparation : 10 min Resting : 30 min
Cooking : 40 min Equipment :
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for Serves 6 :
YOGHURT CAKE:
125 g plain yoghurt
250 g caster sugar
375 g plain flour
3 eggs
150 ml oil
2 tsp baking powder
ICING:
1 egg white
170 g icing sugar (see recipe)
1 tbsp. grated coconut
FILLING:
Nutella
1Preheat the oven to 180°(170°fan, gas mark 4).
2Place all the cake ingredients in the metal bowl and run the PASTRY/CAKE programme. Butter a 20cm cake tin and pour the cake batter into it.
3Bake for 30 to 35 minutes.
4Turn the cake out onto a rack; cool. When cold, cut the cake in two layers; generously spread the one layer with the Nutella and cover with the other layer.
5Put all the icing ingredients, except the coconut, into the metal bowl. Run the EXPERT programme (without heating) for 1 minute 30/speed 3. Pour over the cake and sprinkle with coconut.
© Hachette Livre (Marabout) 2016

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