Easter Nest Yoghurt Cake

    Easter Nest Yoghurt Cake

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    A neat trick when making yoghurt cakes is to use the empty yoghurt container to measure your flour, sugar and oil, so there is no need for exact measuring.

    Makes: 1 cake

    • Cake
    • 1 (125g) container yoghurt
    • 3 eggs
    • 1 1/2 yoghurt container's worth of sugar
    • 3 yoghurt container's worth of flour
    • 1 teaspoon baking powder
    • 1 yoghurt container's worth of vegetable oil
    • Filling
    • 400ml light thickened cream
    • 50g icing sugar
    • 150g hazelnut meal
    • Decoration
    • 75g dark chocolate
    • 1 teaspoon water
    • chocolate eggs
    • shaved chocolate (optional)

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C and grease a round tin.
    2. Empty the container of yoghurt in a mixing bowl and add the 3 eggs and 1 1/2 yoghurt container's worth of sugar. Beat until frothy and pale, then add flour and baking powder. Once mixed, stir in the vegetable oil.
    3. Pour the batter into the prepared cake tin and bake 40 minutes or until a skewer tests clean. Let cool 10 minutes, then remove cake and cool on a rack.
    4. Meanwhile, whip the cream. When it begins to thicken, beat in the icing sugar until firm. Add the hazelnuts and stir gently. Set aside.
    5. Once the cake is cool, cut into two disks, the bottom one being thicker than the top. Place the top half on a cutting board and cut out the centre with a wide glass, to make a ring.
    6. Spread 3/4 of the whipped cream on the bottom half and cover with the top to make a nest.
    7. Ice the cake: melt the chocolate in a microwave with 1 teaspoon water, stirring regularly until smooth and shiny. Spread carefully over the top of the cake. Spread the remaining whipped cream over the sides.
    8. For a more realistic effect, sprinkle the cake with shaved chocolate. Fill with chocolate eggs and dazzle your guests!

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