Kefir milk house, it exists, it is super good and it is a magic ingredient to make a super moist cake and give it a great taste of milk :-)
With Natali ferments, prepare Kefir is a breeze. I prepared from semi-skimmed cow's milk UHT, and the result was delicious. But as I am the only one to consume a liter and it's hard to drink in 3-4 days without going to the bathroom the day, I decided to make a cake. The result: a bundt cake with blueberries, an incredible melting, delicious and fresh for your breakfast or your summer snacks :-)
I found the inspiration with this recipe on Pinterest. I also invite you to subscribe to my table, allowing you to view photos of the blog on your home page.
There is little cake recipes kefir on the net, so I decided to adapt a recipe for buttermilk. In the end it is fermented milk (for the difference between the milks, go read this article of the Express), so I thought that either would do.
Two or three small changes and here I am with my recipe for me, a delightful discovery!
For a bundt cake pan, you will need:
125g soft butter
Sugar 300 g
1 dc vanilla extract
300g of flour
1 c.t. baking soda
Baking powder 2 D.C.
300g milk kefir
1 punnet of blueberries
60g icing sugar
2 C. S. kefir
1 handful of muesli
Preheat oven to 200 ° C.
Mix the sugar with the butter, add the eggs, vanilla, then mix everything well.
Mix the flour with the baking and yeast. Incorporate the above mixture, alternating with kefir.
Pour half the blueberries in the dough, mix gently, then pour it into the buttered pan. Cover with remaining blueberries and bake for about 40 minutes.
Let the cake cool completely in the mold before unmolding.
Prepare the icing by mixing icing sugar and 2 tablespoons of kefir. Pour it over the cake, then cover with granola.
Serve fresh cake or t ° ambient.
It became a favorite of my darling. And I love the fact that it is also good for breakfast and snack or dessert ;-)