Preheat the oven to 200°C / 392°F. Line a rimmed baking tray (about 30 x 40 cm) with parchment paper and lightly grease the sides.
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Ymer Cake
A soft Danish sheet cake packed with cinnamon and tangy ymer that keeps every bite tender and moist.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Butter | 200 g | Melted and slightly cooled. |
| Granulated sugar | 600 g | |
| All-purpose flour | 600 g | |
| Baking soda | 3 tsp | |
| Ground cinnamon | 1 1/2 Tbsp | |
| Ymer (cultured dairy) | 750 ml | Full-fat ymer or plain whole-milk yogurt. |
Preparation
Melt the butter gently and let it cool slightly. Whisk together the sugar and melted butter until glossy.
In a large bowl combine the flour, baking soda, and cinnamon. Whisk to remove any lumps and evenly distribute the leavening.
Fold the dry ingredients into the butter-sugar mixture in two additions until just combined.
Pour in the ymer and stir until a smooth batter forms. Stop mixing once no streaks remain to keep the crumb tender.
Spread the batter evenly in the prepared tray and smooth the top. Bake for 20–25 minutes until the cake springs back lightly in the center and a tester comes out clean.
Cool in the pan for 10 minutes, then transfer to a rack. Serve warm or at room temperature, optionally dusted with powdered sugar.
Ymer cake keeps covered at room temperature for up to 3 days. Warm slices briefly before serving for the best texture.