Arabic cake with yogurt and nuts, a true delight that breaks all records for good taste!
If you’re looking for a dessert that combines flavor, practicality, and elegance, this Arabic cake with yogurt and nuts is the perfect choice.
With an irresistible cream and a soft texture, it’s ideal for surprising family or friends on special occasions.
The recipe is simple and quick, perfect for those who want to prepare something delicious even on busy days.
In just a few minutes, you’ll have a cake that delights with its flavor and aroma. Whether it’s for a Sunday afternoon or a family celebration, this cake will win everyone over with its unique and sophisticated touch.
Get ready to discover a dessert that combines tradition and practicality, providing an unforgettable flavor!
Ingredients:
-
- 100 g of natural yogurt
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 6 eggs
- 200 g sugar
- 200 g wheat flour
- 1 cup of walnuts crushed in a blender or food processor
- 1 tablespoon of butter for greasing
For the cream:
- 280 g of cooked condensed milk (or dulce de leche)
- 150 g of cream
Preparation method:
In a bowl, combine the yogurt, baking soda, and apple cider vinegar. Mix well and refrigerate.
In another bowl, beat the egg whites with an electric mixer, gradually adding the sugar. Continue beating until stiff peaks form. Once peaks form, add the egg yolks and gently fold in with a spatula. Mix well.
Add the cooled yogurt to the egg and yolk mixture and combine. Then add the flour and mix until completely incorporated. Finally, add the ground walnuts and mix again.
Grease a baking pan with butter and sprinkle with flour, spreading evenly. Pour the batter into the pan, leveling it.
Place in a preheated oven at 180°C and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely. Once cool, remove it from the pan and trim off any overhanging edges.
Don’t throw these pieces away, as you can grind them up and use them to decorate the cake. Cut the cake in half to create two thin layers.
In a bowl, beat the cooked condensed milk (or dulce de leche) and cream with a mixer until you get a smooth mixture.
To assemble, alternate the layers: start with a layer of cake, followed by a layer of cream. Repeat the process with the second layer of cake, and finish with the cream.
Decorate with the reserved cake crumbs. Refrigerate the cake for 1 hour to allow the frosting to set.
When the cream is firm, remove the cake from the refrigerator, cut into pieces, and serve. Enjoy this delicious dessert!
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