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Двухцветный кекс на йогурте с мандариновым курдом

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
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.