Cake mix 50g Milk 50g
Corn oil 30g Matcha powder 2g
Eggs 3 White sugar 30g
Lemon juice 2g Light cream 100g
Yoghurt 200g Almond slices Appropriate amount
How to make yogurt burst cake Yoghurt Popped Cake---Illustration of how to make it more delicious when iced 1

Step 1

Ingredients collection Yoghurt popping cake---it tastes better when iced Illustration of how to do it 2

Step 2

Milk, corn oil, matcha powder, weigh and mix together Yoghurt popping cake---it tastes better if it's iced Illustration of how to do it 3

Step 3

Add cake flour and mix wellYoghurt popping cake---it tastes better when iced Illustration of how to do it 4

Step 4

Separate egg yolks and whites and mix well Yoghurt popping cake---it tastes better if it is iced Illustration of how to do it 5

Step 5

Whip egg whites until wet peaks Yoghurt popping cake---it tastes better when iced Illustration of how to do it 6

Step 6

Add one-third of the egg whites to the batter Yoghurt popping cake---it tastes better if it is iced Illustration of how to do it 7

Step 7

Stir evenly Yoghurt popping cake---it tastes better if it's iced Illustration of how to do it 8

Step 8

pour into mold Yoghurt Popped Cake---Illustration of how to make it more delicious when iced 9

Step 9

Put in the oven for baking Yoghurt popping cake---it tastes better if it's iced Illustration of how to do it 10

Step 10

Take out the baked cake and cool it to room temperature, top with cream cheese and sprinkle with large almond flakes. Cooking tips for yogurt popping cake