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BISCUIT

Easy and practical recipe to make a sponge cake in a bain-marie without an oven and all the tricks.

Ingredients

  • 1 creamy natural or lemon yogurt of 125 gr
  • 4 small eggs
  • 3 measures of the glass of flour yogurt
  • 1 measure of sunflower or very light olive oil
  • 2 measures of sugar
  • Zest of 1 lemon or vanilla essence
  • 1 sachet of baking powder (16 gr)

Preparation

  1. To start we beat the eggs with the yogurt and the measure of oil. To this mixture we add the measure of sugar and the lemon zest or vanilla essence
  2. Then we add the measure of flour, sifting it previously together with the yeast
  3. Then we grease a mold well and pour the mixture (any mold that can withstand the pressure). The mold must be perfectly covered with aluminum, sealing the closure very well. We do not want water to enter our cake
  4. We fill the express pot with half a liter of water (or something else) and introduce the mold. The water should cover the bottom about a couple of fingers, about 3 cm. The ideal is to put a grid in the water and on top of the mold, so that the mold does not touch the water, but you can also do it with the mold at the bottom
  5. Then we close the lid and let it cook at medium pressure for about 45 minutes from when it starts beeping, from when it picks up pressure and the valve closes
  6. Remove from heat and let it lose pressure. When you open the pot and remove the cake, let it cool completely before unmolding and decorating to taste.