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Mango Strawberry Yogurt Cake

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"Bringing up Bébé" by Pamela Druckerman is a great book about French parenting. This American author describes her experience raising children in Paris and the observations on the French way of parenting. I found the information on how French kids are raised to be adventurous eaters particularly fascinating.

In one chapter Druckerman decribes a scene of a three year-old French child calmly making cupcakes with her mother on the weekend. Apparently, the practice of baking on the weekend is quite common in France, and many lessons are imbedded in this ritual. Besides the obvious cooking skills from baking, children also learn patience. In France most children only have ONE snack per day, called le goûter, which is served in the afternoon. Baggies full of fish cracker, cheerios, and fruit snacks at the park are rarely if ever seen. When children bake a treat in the morning, they then wait until their afternoon snack to enjoy it.

In Druckerman’s book she has a recipe for a basic Yogurt Cake that is often made by French children when they learn to bake. Yogurt is the main ingredient, and the 6 oz. containers are then used as measuring devices for the remaining ingredients. Kids can decide how sweet they would like it, and what add-ins to use. I gave my kids the task of designing and making their own yogurt cake and they rose to the occasion. Deciding to use the mangos and strawberries we had on hand, the kids were excited to get to bake without my interference. My five year-old happily cut up strawberries with his special “dog knife” and the nine year-old spun around collecting and measuring ingredients. After the cake was done I added a little drizzle of glaze, and hours later we enjoyed their confection! This cake is our version of the one introduced by Druckerman.

This can be made dairy-free by using a nondairy yogurt and dairy free-milk substitute.

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
12 onzas yogurt griego, sin sabor (2 recipientes de 6 onzas para medir los ingredientes)
yogurt griego
12
onzas
sin sabor
2 recipientes de 6 onzas para medir los ingredientes
2 huevos
huevos
2
1½ recipientes azúcar
azúcar
recipientes
1 cucharadita extrato de vainilla
extrato de vainilla
1
cucharadita
1 recipiente aceite, llenar solo 1 contenedor (aceite vegetal, canola o otros opciones )
aceite
1
recipiente
llenar solo 1 contenedor
aceite vegetal, canola o otros opciones 
4 recipientes harina completa
harina completa
4
recipientes
1½ cucharadita polvo de hornear
polvo de hornear
cucharadita
1 mango, cubos fino
mango
1
cubos fino
2 recipientes fresas, cubos fino
fresas
2
recipientes
cubos fino
opcional: glaseado
opcional: glaseado
1 cucharada leche (leche o sustituto de lacteo)
leche
1
cucharada
leche o sustituto de lacteo
½ taza azucar en polvo
azucar en polvo
½
taza

METODÓ

Preheat oven to 375 degrees. Grease a 9-inch round pan cake pan (a springform pan works even better). Empty yogurt containers into a large bowl. Use cleaned and dried containers for the rest of the measurments. Add eggs, sugar, vanilla, and oil and mix gently.

In a smaller bowl combine flour and baking soda. Add flour mixture to the large bowl. Mix until combined without overmixing. Add in strawberries, mangoes, or other add-ins of your choice and fold.

Bake in the prepared pan for about 40 minutes. If toothpick does not come out clean, bake longer in 5 minute increments until done (may be browned on top and springy in the middle). Let cool slightly and remove from pan. For the glaze, drizzle milk into powdered sugar stirring with a whisk or fork until you reach the desired thickness. Drizzle onto warm cake.

Tiempo de preparacion
15 min
Tiempo de cocinar
40 min
Sirve:
12 slices

Yum Ratings

😫😟😐😀😍 “Super Yum. I like the mangoes!” —Scott, age 7
😫😟😐😀😍 “Super Yum. It’s sweet. I like it.” —Alexander, age 9
😫😟😐😀😍 “Super Yum! I love the mangoes!” —Asa, age 5
😫😟😐😀😍 “Super Yum! This cake is great!” —Zane, age 9