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Ce cake qui comprend du fromage frais et du lait fermenté est hyper moelleux !
Une tranche au petit déjeuner pour bien démarrer la journée ou en-cas pour un goûter gourmand, ce cake trouvera sans nul doute sa place dans vos foyers ! Les myrtilles pourront être remplacées par des fraises ou des framboises…
Ce cake se conserve plusieurs jours bien emballé.
Préparation
Tamiser la farine avec la levure, le bicarbonate et le sel.
Au batteur électrique, battre le beurre, le fromage frais et le sucre pendant 3-4 min jusqu’à ce que ce soit mousseux. Ajouter les oeufs 1 à 1 et la vanille. Incorporer les ingrédients secs en alternant avec le lait fermenté. Terminer par les myrtilles.
Verser dans le moule à cake et enfourner 50-60 min dans un four préchauffé à 175°C.
