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Ring-shaped cake with buffalo yoghurt

Buffalo yoghurt  250 g
Type “00” flour  400 g
Sugar     200 g
Corn oil             180 ml
Whole eggs  2
1 sachet of vanilla baking powder         
Powdered sugar

Place the eggs in a mixing bowl, add sugar, yoghurt, sifted flour, oil and sifted baking powder. Beat the mixture with an electric whisk until it is smooth and without clumps.
Butter and flour a pan for ring-shaped cakes and pour in the mixture.