Yoghurt cake with caramel cream filling

    1 hour 15 min

    The filling for this cake is cheats caramel because you are using creamy toffees.

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    Serves: 6 

    • 150g creamy toffees (such as Werther's®)
    • 100ml double cream
    • 4 eggs
    • 400g caster sugar
    • 180g natural yoghurt
    • 500g plain flour
    • 80g butter, softened
    • 2 1/2 teaspoons dried active yeast

    Prep:15min  ›  Cook:45min  ›  Extra time:15min  ›  Ready in:1hr15min 

    1. In a small saucepan, melt toffees with cream, stirring. When melted and smooth, remove from heat and let stand for 1 hour.
    2. In a medium bowl beat eggs with sugar. Stir in yoghurt, then flour and baking powder. Finally, add softened butter and beat until mixture is pale-coloured. Cover and chill in refrigerator for 30 minutes.
    3. Preheat oven to 200 C / Gas 6. Lightly butter or grease a 23cm round cake tin.
    4. Pour chilled mixture into prepared tin and bake in preheated oven until a skewer inserted in the centre comes out clean, for 45 minutes (if cake is browning too quickly, cover with aluminium foil halfway through baking).
    5. Remove from oven and unmould cake onto a rack to cool. When cooled, cut in half horizontally and spread with caramel mixture. Put two halves back together and serve.

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