Preheat your oven to 190 C (thermostat 6-7).
Grease your 23 cm savarin mussel with a little butter or oil, then lightly pour the mold to prevent the cake from sticking.
Mixture of ingredients:
In a large bowl, start by pouring the yogurt. Use the empty pot as a measure for the other ingredients.
Add the 2 pots of sugar and the vanilla sugar. Mix well with a whisk or wooden spoon until a homogeneous mixture is obtained.
Incorporate the 4 eggs one by one, continuing to mix to fit them well.
In another bowl, siev the flour and the chemical yeast together. Add the powdered almonds to this mixture. This will help to avoid lumps.
Gradually incorporate this flour mixture with liquid ingredients while gently stirring to prevent lumps from forming.
Finally, add the oil jar and mix until a smooth and homogeneous paste is obtained. You can adjust the texture by adding a little milk if the dough is too thick.
Finishing:
Continued on next page 👇(page 3)👇
