Two-Tone Yogurt Cake with Tangerine Curd

Two-tone yogurt cake with tangerine curd - one batter split into two parts: tangerine curd goes into one, cocoa into the other. The layers are spooned into the pan in turns, creating a beautiful pattern when sliced. Fragrant homemade baking - it's wonderful, I recommend baking it and judging for yourself!

Two-Tone Yogurt Cake with Tangerine Curd

A moist drinking-yogurt cake made of two batters - one with tangerine curd, one with cocoa. The layers alternate, creating a pattern when sliced.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 slices

Course: Muffins and loaf cakes

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 3 eggs
• 110 g sugar
• 200 g flour
• 1 tsp baking powder
• 50 g butter melted and cooled
• 115 g drinking yogurt
• 100 g tangerine curd or lemon
• 30 g cocoa powder
• 1 pinch vanillin

Method

 

1. Whip the eggs with the sugar into a fluffy foam. Sift in the flour with the baking powder and a pinch of vanillin, and whip again with a mixer.
2. Pour in the melted and cooled butter, add the yogurt, and whip once more.
3. Divide the batter into two parts: mix tangerine curd into one, and cocoa into the other.
   
4. Grease the pan and spoon in the batter in layers, alternating light and chocolate.
5. Bake in an oven preheated to 190°C for 40-45 minutes, checking for doneness with a skewer.
   
6. Let the finished cake cool and slice. Enjoy!
   

Notes

You can use lemon curd instead of tangerine - the cake will have a more pronounced tartness.

Tips

• Curd: tangerine or lemon both work - the flavor will be a bit more tart, but no less interesting.
• Butter must be cooled after melting, or it will deflate the whipped egg mixture.
• The pattern turns out sharper the more neatly you spoon the layers in - don't stir them together in the pan.
• Check for doneness with a skewer: in a tall cake, the center bakes through last.