Recipe: Wild fruits Yoghurt cake
requested by pnr and ogirlie
that's pretty simple but delicious. I used a ringshaped mold..dunno how it's called in English but here in Italy it's just "Ciambella" :D however, I think you could use any mold form, from the normal cake one to the plumcake one.
here we use grams, I dunno how many spoons they are...there's a conversion table on the right ( Read more... )
that's pretty simple but delicious. I used a ringshaped mold..dunno how it's called in English but here in Italy it's just "Ciambella" :D however, I think you could use any mold form, from the normal cake one to the plumcake one.
here we use grams, I dunno how many spoons they are...there's a conversion table on the right ( Read more... )
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firstly: how the hell can you bake with grams? O.o
do you actually weigh everything in little cups and stuff? Wouldn't it be easier to use like... cups and deciliters and stuff?
ok, that was not really a serious question more and "omg! hard!" XD
serious question is... yoghurt. I know that's very different from country to country. So, hows your yoghurt? Is it really thick? (I sometimes have Greek or Turkish yoghurt which is very thick, while out normal yoghurt, like the ones with fruit, are much more... pourable I suppose. I would scoop Greek yoghurt but pour our Swedish one if that makes sense?)
oh and do you use yoghurt with fruit bits or just fuit taste? *curious*
um and last question, your mold. How big is it?
We tend to measure molds in liters but I dunno how you do it. Just so I know that I won't take a too big or too small one.
And no preparations for the mold? No buttering or likerrr... putting those tiny crumbs there to make it fall out of the mold afterwards XD
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here we use grams to "weight" everything. i know it sounds weird but to me it sounds weid mesuring everything with cups (even because i've got 10 sizes of cups at home and I always freak out and fear that i used too much or too less stuff *lol*).
the yoghurt I use is the normal one, the more "pourable" :D I chose the one with fruit bits (my favourites **) coz I bought it to eat but decided not too since it's cold *lol*
oh the mold..we mesure its diameter and mine was 26 cm.
dammit I forgot about the buttering. you know why? because I found some silicon molds that you don't need to butter. You put the stuff in them and after you baked it you just let it cool, you reverse it and the cake falls down without breaking. yeah of course you need some preparation. You spread some butter and then some flour to cover the buttered part.
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and no no, we don't bake with actual cups. It's just a name. There are specific tools for it.
Well, in Sweden we don't use cups, we use deciliters and whatnot.
ok good, pourable yoghurt is what I eat for breakfast so yay.
I will go for my favourite then... strawberries and wild straberries. Yum.
oh yeah, silicone molds seem good. We don't have any though, just good ol tin ones.
but okidoki, like normal then. I'll do as I usually do and have flaked coconut instead of flour or tiny breadcrumbs
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lol ok then XD we haven't any here so I was like "WTF? they should put the size of the cup at least" LOLZ
oh i have a deciliter too, it's easy to use that one..and there are grams on it too XD
wow flaked coconut ** I should try that =O
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