Step 3: Add the Eggs
Crack in the eggs one at a time, whisking gently after each addition. The goal is to fully incorporate the eggs without whipping in too much air. The batter should look silky and uniform, with a pourable but slightly thick consistency.
Step 4: Rest the Batter
Let the batter rest for a few minutes. This allows air bubbles to rise and helps the ingredients fully blend, contributing to a smoother final texture.
Step 5: Pour and Smooth
Pour the batter into the prepared pan. Gently tap the pan on the counter to release any trapped air bubbles. Use a spatula to smooth the top if needed.
Step 6: Bake Slowly
Place the pan in the oven and bake until the cake is just set. The center should jiggle slightly when gently shaken, similar to a cheesecake. Avoid overbaking—this is key to keeping the cake creamy and tender.
Step 7: Cool Gradually
Remove the cake from the oven and let it cool in the pan. As it cools, the cake will continue to set and develop its signature creamy texture. Once fully cooled, lift it out using the parchment paper.
Step 8: Chill for Best Texture
For the best flavor and consistency, refrigerate the cake for a few hours before serving. Chilling enhances its smoothness and makes slicing cleaner and more elegant.
Serving Suggestions
- Serve plain for a pure, minimalist dessert
- Dust lightly with powdered sugar
- Add fresh berries or sliced fruit
- Drizzle with honey or a light fruit sauce
Final Thoughts
The Creamy 3-Ingredient Yogurt Cake proves that great desserts don’t need complexity. With just a handful of steps and everyday ingredients, you can create a cake that’s soft, creamy, and deeply satisfying. It’s the kind of recipe you’ll return to again and again—simple, reliable, and endlessly comforting.
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