John Myers
Vanilla Yogurt Nougat Cake
The perfect vanilla yogurt nougat cake recipe with a picture and simple step-by-step instructions.
- 1 Tasse – 175 / 200 ml
- 3 cups Flour
- 1 Cup Sugar
- 1 Cup Oil
- 250 g Vanilla yogurt or pure yogurt
- 1 packet Vanilla sugar or vanilla sugar
- 1 packet Baking powder
- 3 Eggs
- 1 pinch Salt
- 2,5 tbsp Chocolate sprinkles / rasps, optional
- 1 packet Hazelnut nougat
- Dark chocolate couverture
- Preheat the oven to 180 degrees (convection 160 degrees) and grease a springform pan (28 cm diameter) and sprinkle with flour, breadcrumbs or semolina.
- Put the eggs with sugar, oil, yogurt, vanilla sugar / vanilla sugar and salt in a bowl and stir everything thoroughly until the sugar has dissolved.
- Now add the flour and baking powder and mix everything into a smooth dough. Finally, stir in the chocolate sprinkles / rasps.
- Fill the dough into the mold and bake the cake in the preheated oven on the lowest rack for about 35-40 minutes. Don’t forget the stick test. If the dough still sticks to it, just bake for another 5-10 minutes. If not, take it out and let it rest in the mold for 10-15 minutes.
- Turn the cake out onto a wire rack, remove the form and let it cool.
- Melt the hazelnut nougat over a water bath and spread it on the surface of the cake.
- Melt the chocolate couverture over a water bath, brush the edge with it and sprinkle the surface with it.
- Let dry.
- Enjoy the finished cake with or without cream.
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