Ingredients portion 8
Chicken egg 4 pieces
Yoghurt 250 g
Vegetable oil 225 ml
Vanilla bean 1 piece
Sugar 300 g
Grated lemon peel 1 teaspoon
Grated orange peel 1 teaspoon
Wheat flour 230 g
Baking powder 1 teaspoon
Salt to taste
Frozen berries 400 g
Almonds 80g
Butter 50 g
Sugar coating 200 g
Biscuit crumbs to taste
Cooking instructions 30 minutes
1 Butter the tin, sprinkle with the biscuit crumbs and leave to cool. To make the pastry, separate the egg yolks and whites. Whisk the yolks, yoghurt, vegetable oil, vanilla flesh, lemon and orange zest and 120 g sugar in a separate bowl. Sift the flour and baking powder into the bowl and mix everything together.
2 Whisk the whites with a pinch of salt, add another 120 grams of sugar, let it dissolve, then whisk well. Gradually add the whisked whites to the batter along with the frozen berries.
3 Place the prepared batter into the mould immediately and bake in the oven at 160 degrees (top and bottom heat) on the 2nd shelf from the bottom for 50-60 minutes. Slightly cool the yoghurt cupcake, remove from the mould and cool on a wire rack.
4 For the glaze, boil 1 tablespoon sugar in 50 ml water until caramelised. Add the almonds. Spread the caramel on a tray lined with baking paper and leave to cool. Break the grilled almonds into the frosting bag with the pastry roller.
5 Break up the white icing and melt in a hot water bath. Add the butter and vegetable oil, then mix in the grillières. Sprinkle the frosting over the cupcake and allow to set.
