Tan cuddly, soft and fluffy as if it were a Yogurt cake. But let's make a difference. Kefir is also fermented milk. However, it varies in taste and type of fermentation. This product, of Caucasian origin, has a pronounced acid taste derived from the fermentation of lactose by kefir granules (yeasts and bacteria). We can accompany it or season it as we want. Chocolate, fruits ...?

Kefir cake

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As tender, soft and fluffy as if it were a yogurt cake.

Ángela

Kitchen: cuisine
Recipe type: breakfast
Rations: 8

Total time:

Ingredients

200 gr. Of flour
180 gr. sugar
1 teaspoon of baking powder
90 gr. sunflower oil
2oo ml. kefir
4 eggs
the zest of a lemon
50 gr. almond powder
a pinch of salt

Preparation

Separate the whites from the yolks. We begin to beat the whites with a pinch of salt. When they start to assemble, we add 100 gr. of sugar, little by little and without stopping beating, until we obtain a firm meringue. We booked.
Then we beat the yolks with the rest of the sugar until they start to whiten. At that moment we add the milk, the lemon peel, the oil and the sifted flour with the yeast. We mix.
When the dough is homogeneous, we mix it well with the whites, integrating them with enveloping movements so that they do not fall.
Pour the dough into a greased or parchment-lined mold and place it in a preheated oven at 180 degrees for 30 minutes. So, we lower the temperature to 165 degrees and wait until the cake is done. You know, better resort to the toothpick test. Unmold when it has cooled.

Recipe inspired by the image of Honeyandbutter

Recetín

Kefir cake

Kefir cake

Ingredients

Preparation

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