Recipe: The Peanut Yogurt Cake

Name: Le Yaourtin aux cacahuètes torréfiées
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 portions
Ingredients: 130 gr de beurre pommade(mou); 1 yaourt nature au lait entier; 3 œufs; 200 gr de sucre semoule+ sachet de vanillé; 200 gr de farine mélangée avec un sachet de levure chimique; 50 gr de cacahuètes torréfiées dans une poêle sans gras puis posées sur du papier absorbant et hachées grossièrement

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (2 reviews) Desserts

Prep 10 min

Cook 40 min

Total 50 min

Servings 6 serv.

As usual a little comment: do you know the origin of the word peanut? This word is of Aztec origin and was called TlacacahuatFor a beautiful Yogurt Cake (6 to 8 people)

Ingredients for 6 servings

130 gr of softened butter (soft)
1 plain yogurt made with whole milk
3 eggs
200 gr of caster sugar + packet of vanilla
200 gr of flour mixed with a packet of baking powder
50 gr of roasted peanuts in a pan without fat then placed on absorbent paper and roughly chopped

Step-by-step directions

1 Preheat the oven to 180°(th 6)

2 In a bowl place the soft butter then pour in the sugars stir with a whisk, then add the yogurt and 3 whole eggs, stir, and gradually incorporate flour and roasted peanuts.

3 Pour into a round cake mold (Teflon or Flexipan) bake in the middle of the oven 35 to 40 minutes.

4 As usual from 35 minutes insert a needle or the tip of a knife which should come out dry and hot.
Then wait 15 minutes before unmolding it and when it is cold cut it into slices around a plate and serve for example a large spoon dipped in our dark chocolate cream in the middle of the table to accompany it.
https://www.aftouch-cuisine.com/recette/creme-au-chocolat-noir-69.htm

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