Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mixture
To serve
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Mixture
Whisk the yoghurt, eggs and honey in a bowl. Sieve in the cornflour, mix well.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 170 °C (see note). Switch off the oven and allow the cake to rest for approx. 10 mins. with the oven door slightly ajar. Remove from the oven, leave to cool on a rack.
To chill
Cover the cake and chill for at least 2 hrs.
To serve
Remove the cake carefully from the tin, place on a cake plate. Top with the figs and honey.
| Note: | If the cake browns too quickly in the oven, cover it with foil. |
|---|---|
| Tip: | You can flavour the mixture with 1 tsp of vanilla paste or a little grated lemon zest, as desired. |
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