Hi, dear SIC fellows!

Today I'm happy to join the New Weekly Dynamic in the Steemit Iron Chef Community with this delicious yogurt sponge cake with topping of milk caramel and coconut I made yesterday for my sister's birthday. Today is Friday, and the topics are #sicdesserts & #sicdrinks, and our dear SIC Leader @crisvera is in charge :)

I made this cake yesterday afternoon. Yesterday was my sister's birthday and I took advantage of the fact that no one shouted "brownie!", to finally bring something different. All in my family are chocolate lovers, so I always have to make chocolate cakes for every birthday, except when I stay quiet and do what I want to their surprise.

The first thing to consider here is the sponge cake. This is a yogurt and olive oil cake, which means it will be very soft, as the olive oil hydrates much faster and the acidity of the yogurt adds creaminess to the mixture. So if you want to unmold this cake, you should make it small or use wax paper. I like to grease the cake pan with margarine only, so I prepared my cake in a pyrex for pies and decorated it right there. This is more practical and economical, too.

I used 1/2 cups of olive oil, 2 cups of sugar, 4 large eggs, 2 cups of all-purpose flour, 1 teaspoon of ground cinnamon, 1 teaspoon lemon zest, 1 teaspoon baking soda with 1 tablespoon white vinegar (to make air), half a teaspoon salt, and
1 cup of yogurt. I mixed all ingredients one by one, in the same order I have listed them. Then I greased the pyrex (18'') with margarine and poured the batter. I baked the cake for 30 minutes at 250 degrees F.

The rest is easy. I made a pastry cream and added a part of milk caramel. I used the immersion blender to get a creamier topping. First I covered the cold cake with the pastry cream and then added the grated coconut.

We had it today for dessert, and oh, it was a delight!