Ingredients
GREEK YOGURT
350 ml
LARGE EGGS AT ROOM TEMPERATURE
4
CASTER SUGAR
225 gr
WARM MELTED BUTTER
80 gr
LATTE
550 ml
00 FLOUR
200 gr
BAKING POWDER FOR CAKES
15 gr
LEMON (ZEST)
1
VANILLA EXTRACT
1 Teaspoon
SALE
1 pinch
YOU ALSO NEED IT
POWDERED SUGAR
q.b.
Yogurt pastel is  a delicious and surprising typical Spanish dessert , made with eggs, sugar, flour, butter, baking powder, flavorings and, of course, Greek yogurt, which gives it a moist and melting consistency, similar to that of a pudding . Light and easy to prepare, it is ideal to serve as a happy ending to a meal during a dinner with friends, or to offer to the little ones in the house at snack time.

To bring it to the table, simply work the eggs with an electric whisk, strictly at room temperature, together with sugar, grated lemon zest and a drop of vanilla extract; then add the sifted flour and yeast, one spoonful at a time, the melted butter, the plain yogurt and, finally, the milk and a pinch of salt, mixing everything well. The liquid mixture is then transferred into a springform pan, lined with baking paper, and cooked at 180°C for 45 minutes, covering the surface with aluminum foil after the first half hour, to prevent it from darkening too much.

All that remains is to leave the cake to cool in the oven with the door ajar , then complete the cooling phase on a biscuit rack, place it on a serving plate and sprinkle it with icing sugar. The result is a delicate and fragrant dessert , which will conquer all your guests thanks to its irresistible creaminess.

Delicious naturally, it can be made even more enjoyable with your favorite topping : melted dark chocolate, strawberry coulis , raspberries, currants and fresh blueberries for a pleasant contrast of flavours, salted caramel , chopped dried fruit, a dollop of whipped cream, passion fruit pulp for a slight sour note… Once ready, it can be stored in the fridge, tightly covered, for up to 2 days .

Find out how to prepare the yogurt pastel following the step-by-step procedure and advice. If you liked this recipe, also try the magic cake and its cocoa variant .

How to prepare yogurt pastel
Step 1
Collect the eggs at room temperature with the sugar, vanilla and grated lemon zest in a bowl, then whip the ingredients with an electric whisk1until they are light and frothy.

Step 2
Sift the flour with the baking powder and add it to the mixture one spoonful at a time2, continuing to mix with the whisk.

Step 3
At this point, pour in the warmed melted butter3.

Step 4
Add the yogurt4.

Step 5
Complete with milk and a pinch of salt5and continue whisking for a few more minutes: you will obtain a smooth and rather liquid cream.

Step 6
Line a 26cm diameter springform pan with a wet and wrung out sheet of baking paper6.

Step 7
Transfer the mixture into the mold7and cook in a preheated static oven at 180°C for 45 minutes, on the medium-low shelf. Cover the cake with aluminum foil after the first 30 minutes of cooking, so as not to darken the surface too much. Before removing the cake from the oven, let it cool with the door slightly open.

Step 8
When it is lukewarm, transfer the cake to a wire rack and let it cool completely8before unmoulding it.

Step 9
Place the cake on a serving plate and dust the surface with icing sugar9.

Step 10
Bring the yogurt pastel to the table and enjoy it in all its creaminess10.