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ケーキ（バスク風ヨーグルトケーキ）｜まんまるkitchenさんのレシピ書き起こし

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Round kitchen

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Ingredients

無糖ヨーグルト : 400g
カップバニラアイス : 1個
卵 : 2個
バニラエッセンス : 10滴

Time required

40minutes

Procedure

1) Drain the unsweetened yogurt 00:30
Remove the lid from the unsweetened yogurt, cover it with kitchen paper folded at fourths, and secure with a rubber band.
Place upside down in a cup and place in the refrigerator to drain for at least 24 hours.
2) カップバニラアイスを溶かす 01:10
Place cup vanilla ice cream in a heat-resistant container and heat in a 600W microwave for 1 minute and 30 seconds.
Mix well with a rubber spatula until completely liquid.
3) 生地を作る 01:55
2に1を加えたら、泡だて器でなめらかになるまで混ぜる。
卵を1つずつ加え、その都度よく混ぜる。
バニラエッセンスを加えて混ぜる。
4) 焼く 03:19
Place a sheet of parchment paper in a heat-resistant bowl and pour in the batter.
Bake in a preheated oven at 240 degrees for 20 to 25 minutes.
Allow to cool and chill in the refrigerator for half a day and it's done.

Point

・The amount shown is for one 700ml heat-resistant bowl.
・Medium-sized eggs are used.
・Let the eggs return to room temperature.
- Drain unsweetened yogurt for at least 24 hours.
・It will be less sweet, so you can add sugar to your taste at the end of step 3.
*The time required does not include the time required for draining or chilling in the refrigerator for half a day.