About the Recipe
Ingredients
1 3/4 cups (405 g) yogurt
1 1/4 cups (380 g) condensed milk
Preparation
Step 1
Grease the inside of a circular 7-inch cake pan. Use parchment paper to line the bottom. The sides do not need to be lined, but you should grease them.
Step 2
Ingredients should be added to a large mixing bowl and whisked together until well-combined and smooth.
Step 3
Fill the pan with the batter. Carefully wrap aluminum foil over the top.
Step 4
Place a large saucepan on the stove that is deep enough to hold the cake pan. Put in a steamer rack. The amount of water you add depends on the size of your pot, but you should add around 2 1/2 cups in total. The water should be about an inch deep but shouldn't contact the cake pan. Bring water gently to a boil. On top of the steamer rack, place the cake pan. Cook for around 26–28 minutes and then cover the pot's top with a tight-fitting lid. To maintain a gentle boil, adjust the heat as necessary.
Step 6
The batter should seem firm after the cake is finished baking. It shouldn't be liquidy, but it might still be a little wobbly in the middle if you shake it. Place in refrigerator to harden up and set (about 1 hour). The cake should slightly pull away from the pan's edges as it cools. Cover the cake pan's top with a plate to remove the cake. To assist with releasing the cake onto the plate, invert and tap the cake pan's bottom. Remove the parchment paper from the top. Cake can be served at either room temperature or chilled.