SMRITI'S SPECIAL
BAKING & PASTRY SCHOOL
BAKED YOGURT CAKE
Online School - smritisspecial.in
Instagram - smritis.special
Email - rsmritiiyer@gmail.com
AR.CH. STUDIO, Mayur Vihar Ph -1, Delhi
CRUMBLE
Butter - 50g
Caster/Powdered Sugar - 40g
All Purpose Flour - 110g
Water - 30g
Lemon Zest - 1 tsp
1. Rub Cold Butter into Flour till it resembles breadcrumbs
2. Add Sugar and mix well.
3. Add Water and form a crumble
4. Bake in a pre heated oven at 150 deg. C for 22-25 mins. till golden
and crunchy.
5. Cool it completely. Then crush it to form a powder. Add 20g
melted Butter and press into a 6” pan.
6. Bake it again at 140 deg.C for 5 minutes.
7. Cool completely before adding the sponge batter.
VANILLA SPONGE CHOCOLATE SPONGE
All Purpose Flour - 50g All Purpose Flour - 60g
Almond Meal - 20g Almond Meal - 10g
Baking Powder - 1/4 + 1/8 tsp Baking Powder - 1/4 + 1/8 tsp
Oil - 15g Oil - 15g
Butter - 18g Butter - 22g
Sugar - 60g Sugar - 60g
Milk - 40g Milk - 40g
Yogurt - 30g Yogurt - 30g
Baking Soda - 1/8 tsp Baking Soda - 1/8 tsp
Vanilla & Almond Extract
1. Sift together All Purpose Flour, Almond Meal / Cocoa Powder and
Baking Powder
2. Whisk together, softened Butter, Oil and Powdered Sugar.
3. Mix together Milk, Yogurt and Baking Soda.
4. Alternately fold wet and dry ingredients to the fat mixture till you
get a smooth batter.
5. Pour over the cooled Crumble layer and bake at 150 deg.C for 20-
22 mins or until it is baked through.
VANILLA YOGURT CHOCOLATE YOGURT
Hung Yogurt - 400g Hung Yogurt - 400g
Sugar - 60g Sugar - 80g
Corn Starch - 5g Corn Starch - 5g
All Purpose Flour - 20g All Purpose Flour - 15g
White Chocolate - 100g Cocoa Powder - 5g
Cream - 60g Dark Chocolate 55% - 100g
Vanilla Extract - 2 tsp Cream - 60g
Salt - 1/8 tsp Salt - 1/8 tsp
1. Melt Chocolate and mix with warm Cream to form a ganach.
2. Add Corn Starch, Salt, All Purpose Flour (& Cocoa Powder),
Powdered Sugar to the ganache. Mix well.
3. Fold in Hung Yogurt and Extract to a smooth consistency.
4. Pour over cooled sponge and bake at 140 deg.C for 25-30 mins till
the top is slightly golden and jiggly. Refrigerate for 8-10 hrs. before
cutting.
