Tag: yogurt

Yogurt cake with candied lemons – Italian Cuisine

Yogurt cake with candied lemons


Preparation of the yogurt cake with candied lemons

1) Prepare i candied lemons: wash i lemons and cut them into thin slices (3-4 mm), removing the seeds.

2) Blanch the slices for 1 minute in a large saucepan with water boiling, then drain and let them cool in water and ice.

3) Heat 1 liter of water with the sugar and simmer the slices of lemon, until they become translucent; drain, keeping it aside syrup, and let them dry on a wire rack.

4) For the base: collect the eggs with the yogurt and it sugar and work with a whisk until the mixture is homogeneous. Join the flour sifted with the yeast and finally theseed oil. Pour the mixture into a springform pan with the bottom covered with a sheet of baking paper and the greased and floured sides. Bake in a preheated oven at 180 ° for 35-40 minutes (check the cooking with the toothpick test). Remove from the oven and let cool.

5) Prepare the cream: work thecornstarch with a couple of tablespoons of milk and i yolks in a saucepan. Join the rest of the milk brought to a boil with it sugar and stir with a whisk, putting on the fire a few more moments, until the cream it will be dense and smooth; then incorporate the butter and the zest grated lemon. Let the cream cool by covering it with cling film to avoid the formation of a skin on the surface.

6) Cut the cake in half, horizontally, with a bread knife.

7) Brush the two discs with a little bit of syrup of candying of lemons kept diluted, with del lemon juice (in the proportion of 2 parts of syrup and 1 part of juice). Fill the base of the cake with the cream and put the cake back together.

8) Decorate the cake by covering the surface with the slices of candied lemon and, if you like, mint leaves.

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Recipe Corn and yogurt tartlets with apples – Italian Cuisine

Recipe Corn and yogurt tartlets with apples

  • 110 g yogurt
  • 80 g white spelled flour
  • 40 g corn flour
  • 40 g ricotta
  • 40 g brown sugar
  • 8 g baking powder for cakes
  • 2 eggs
  • 2 Golden apples
  • lemon
  • salt

Mix the eggs very well with the brown sugar, a grated lemon zest and a pinch of salt. Stir in the yogurt and ricotta.

Finally add the flour and yeast, sifting them. Peel the apples and cut them
in chunks.

Spread the mixture into disposable muffin cups, complete them with the pieces of apple, sprinkle with a little brown sugar and bake at 180 ° C for 25-30 '.
Remove from the oven, let it cool and then serve sprinkling with icing sugar to taste.

Turmeric red bean burger and yogurt sauce – Italian Cuisine

Turmeric red bean burger and yogurt sauce


1) Rinse i beans, drain and mash them. Clean and grate the zucchini and join them to beans. Also join the egg and the yolk, the chopped mint, parmesan, turmeric, breadcrumbs, salt and pepper. Mix everything, adding more breadcrumbs if the mix is ​​too soft. With wet hands, train 4 hamburgers.

2) Make the sauce: mix it yogurt, 2 tablespoons of lemon juice, a little bit of chopped mint, salt and pepper and a couple of tablespoons of water. Let it rest in the fridge. Wash i tomatoes, dry them and cut them into thick slices. Cut the sandwiches in half.

3) Heat 1/2 finger of oil in a large non-stick pan; brown the hamburgers over low heat for 4 minutes on each side until golden, drain on kitchen paper and add salt. Briefly brown the cut side sandwiches in oil. Spread the bases with a little Yogurt Based Sauce and stuff them with the tomato slices, the hamburgers, the remaining sauce and some salad leaf.

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