Pastel de yogurt: the creamy Spanish dessert with a delicate taste!

published on 26 January, 2023 at 22:30
INGREDIENTS
400g (1 1/2 cups) of yogurt
3 tbsp of maple syrup
4 eggs
40g (1/4 cup) of cornstarch

For decoration:
Powdered sugar
Hazelnut cream

METHOD
1. In a bowl add the maple syrup and yogurt and whisk. Add the eggs and continue to whisk.
2. Gradually add the corn starch and whisk until all is well combined and without lumps.
3. Pour the mixture into the cake mold (16cm - mold size), transfer to the oven, and bake at 180°C/360°F for 50-60 minutes.
4. Unmold the cake, and let it cool. Transfer to the fridge for at least 3 hours. Cut on slices and serve.
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