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12 tablespoons unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 eggs
2 1/2 cups flour
2 teaspoons royal baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
1/3 cups raw sugar, For the Streusel
2/3 cups flour, For the Streusel
1 1/2 teaspoons cinnamon powder, For the Streusel
1/4 teaspoons salt, For the Streusel
4 tablespoons butter, cold cubes, For the Streusel
80 grams Yoghurt Greek Style FAGE® Total 0%, For Yoghurt glaze
2 tablespoons butter, For Yoghurt glaze
2/3 cups powdered sugar, For Yoghurt glaze
1/4 teaspoons liquid vanilla
3 tablespoons milk
Preparation
Heat the oven to 180 ° C, grease a screw mold and sprinkle with flour.
Acrema butter and sugar, until it is fluffy.
Add the eggs 1 by 1, then the Yoghurt FAGE.
Mix the flour, royal, baking and salt.
Add the flour mixture to the yogurt mixture little by little, beat only until combined.
For the Streusel, mix the muscabado, flour, cinnamon, salt and butter and mix with your hands until it has the shape of crumbs.
Place half of the dough in the mold and match it with a knife. Sprinkle half of the Streusel. Place the rest of the dough and match it and sprinkle the rest of the Streusel.
Bake 50 to 50 minutes, or until a toothpick comes out clean.
To make the icing, beat the yogurt and butter until smooth. Integrate the sugar glass little by little. Add the vanilla and milk.
When the cake is cold, bathe with the glaze.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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