7 Jar Cake
- Vegetarian
- Energy Kcal 436
- Carbohydrates g 71.4
- of which sugars g 33.6
- Protein g 6.8
- Fats g 13.7
- of which saturated fat g 2.28
- Fiber g 0.8
- Cholesterol mg 78
- Sodium mg 42
- Difficulty: Average
- Prep time: 20 min
- Cook time: 50 min
- Serving: 8
- Cost: Low
PRESENTATION
The torta 7 vasetti is, honestly, such a cool thing in Italian households. You use a yogurt pot as your measuring tool, and it’s really, really clever. This easy yogurt cake recipe is what you grab when you want something delicious without the fuss. Like, seriously simple. Instead of scales, just use a yogurt container for each ingredient. This smart method is why this cake is so, so loved. Pour the batter into your pan, and you'll notice the smooth, soft texture even before it hits the oven.
As it bakes, your kitchen fills with the sweet aroma—"profumo inebriante," Italians say. It's a sure sign that the Italian yogurt cake is going to come out perfectly tall and fluffy, not to mention tender, all without butter. Thanks to the light seed oil, it’s pretty amazing.
In Italy, the 7-jar cake is enjoyed in all sorts of ways. You see it sliced plain for breakfast or maybe topped with jam or chocolate cream for a snack. Some families even make savory versions with grated veggies or cheese. Which is great. It’s not just for special occasions; it's pretty much an everyday recipe. It brings that touch of Italian home comfort to your table. Imagine this: breaking off a golden, fluffy piece while it is still warm from the oven—pure satisfaction.
Whether you want to use up extra yogurt or crave an effortless treat, the seven jars cake is perfect. Its soft crumb and subtle flavor? They’ve kept this cake a favorite in Italian kitchens for generations. And listen, the fact that it’s so adaptable makes it super handy for anyone wanting a piece of Italy at home. Next time you’re in the mood for something special, definitely give the torta 7 vasetti a try and savor its great simplicity. Really, you can’t go wrong with this one.
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- INGREDIENTS
- Ingredients for a 9-inch mold
- Natural plain yogurt 1 vasetto - (125 ml) at room temperature
- Sugar 2 vasetti
- Type 00 flour 2 vasetti
- Potato starch 1 vasetto
- Vegetable oil 1 vasetto
- Baking powder 3 ¾ tsp (16 g)
- Eggs 3 - medium at room temperature
How to prepare 7 Jar Cake
To prepare the 7 jar cake, take a jar of whole yogurt (at room temperature) of 125 ml and pour it into a bowl 1, then add two jars of sugar 2 and start mixing them with a beater until you get a smooth cream 3.
At this point, break the eggs and separate the whites and yolks into two separate bowls 4, then using the beater again, add the yolks to the yogurt and sugar mixture 5 until they are incorporated 6.
While keeping the beater on, also add the oil in a stream 7. Once it is well combined, place a sieve directly over the bowl 8, pour in the two jars of flour 9,
the jar of cornstarch 10, and finally the packet of baking powder 11. Sift everything and still using the beater on low speed 12 incorporate the powders,
until you get a smooth and uniform mixture 13. At this point, take the egg whites and beat them until stiff using clean and dry whisks 1415.
Add them to your mixture in two or three stages: start by adding a small amount of egg whites and mix vigorously without fear of deflating the batter 16, then gently fold in the rest of the egg whites with rotational movements from bottom to top to avoid deflating the mixture 17. Once your cake batter is ready, butter and flour a 9-inch round mold (preferably springform); then pour the batter into it 18.
At this point 19, bake the 7 jar cake in a preheated static oven at 356°F for 50 minutes on the lower-middle rack; if the cake darkens on the surface, cover it with aluminum foil during the last 10 minutes of baking. You can check the cooking by inserting a skewer; once cooked, take it out of the oven 20 and let it cool slightly before removing it from the mold and serving it 21.