Podcast recipe
Duration 2:27 – Steps 8
How many times have you happened to be on vacation and not have a scale to make a good dessert? With the recipe for the 7 jar cake, in any kitchen you will be able to prepare a healthy and nutritious breakfast for the whole family! This tall, soft dessert takes its name from the 125 ml pot of yogurt that is used as the unit of measurement for all the other ingredients. A clever idea that we have also experimented with in other versions such as the cake 7 savory jars And 7 jar cake with zucchini. A yogurt cake homemade for everyone that is made without butter, but only with the use of seed oil which makes the dessert even softer! The 7 jars cake is good natural but it is also perfect to cut and fill with cream or jam for a mouth-watering snack! Prepare it too, the scent alone will inebriate your senses! And if you love simple desserts with yogurt, try some very easy ones too Yogurt biscuits or a soft one cake without butter!
To prepare the 7 jars cake, take a 125 ml jar of full-fat yoghurt (at room temperature) and pour it into a bowl 1then add two jars of sugar 2 and with a hand mixer start working them together 3until you get a smooth cream.
At this point, break the eggs and separate the whites and yolks into two separate bowls 4then by activating the mixer again, add the yolks to the yogurt and sugar mixture 5 until you incorporate them 6.
Still with the beater running, slowly add the oil 7. Once it is well blended, place a sieve directly on the bowl 8pour the two jars of flour 9,
the jar of starch 10 and finally the sachet of baking powder 11. Sift everything and always using the mixer at low speed 12 incorporate the powders,
until you get a smooth and uniform mixture 15. At this point, take the egg whites and whip them until stiff (14-15).
Add them to your mixture in two or three times: start by adding a small amount of egg whites and mix by stirring vigorously without fear of deflating the mixture 16then incorporate the rest of the egg whites and mix gently with rotating movements from bottom to top, to avoid disassembling the compound 17. Once your cake dough is ready, butter and flour a 24 cm diameter round mold; then pour the mixture inside 18.
At this point 19 cook the 7-jar cake in a preheated static oven at 180° for 45 minutes; if the cake should darken on the surface, cover it with aluminum foil during the last 10 minutes of cooking. You can check the cooking by doing the toothpick test; once cooked, take it out of the oven 20 and let it cool before turning it out of the mold and serving it 21.
