Description

This Minimalist Cake is a masterclass in technical precision, featuring a sturdy yet soft sponge enriched with Greek yogurt and topped with a silky Russian buttercream. It is specifically designed for bakers seeking a clean, architectural aesthetic without compromising on moistness or flavor.

Ingredients

250 g All-Purpose Flour
200 g Granulated Sugar
480 g Unsalted Butter
100 g Full-Fat Greek Yogurt
250 g Sweetened Condensed Milk
3 Large Eggs
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Vanilla Extract
1 tsp Lemon Zest
100 ml Milk

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Instructions

Preheat your oven to 340 degrees Fahrenheit (170 degrees Celsius) and sift the flour, baking powder, baking soda, and salt into a large bowl to ensure even aeration.
Using a stand mixer with a paddle attachment, cream 100 g of butter with the sugar on medium speed for 5 minutes until the mixture is pale and light.
Add the eggs one at a time to maintain the emulsion, then whisk in the vanilla extract, lemon zest, and Greek yogurt until the batter is homogenous.
Lower the mixer speed and add the dry ingredients in three parts, alternating with the milk in two parts, mixing only until the flour streaks disappear.
Divide the batter between two greased 6-inch round tins and bake for 30-35 minutes, or until the internal temperature reaches 205 degrees Fahrenheit.
To make the Russian buttercream, beat the remaining 380 g of butter for 8 minutes until white and voluminous, then slowly pour in the condensed milk while continuing to beat.
Level the cooled cakes, apply a thin crumb coat of buttercream, refrigerate for 30 minutes, and then apply a final smooth layer using a bench scraper for sharp edges.

Notes

To achieve the signature sharp edges of a minimalist design, ensure your bench scraper is held at a perfect 90-degree angle to the turntable while smoothing the final layer of buttercream. If the Russian buttercream feels too soft to work with, chill it for 10 minutes and whip it briefly to restore its architectural stability before frosting.

Prep Time: 25 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: British