Yogurt cake

Spring break home from the Internet, computers, but not from my food, but from the kitchen, I'm going to cook for my family, I'm going to spend more time visiting friends and friends, and I'm not enjoying it. Happy holidays end and return to work. In this new year, faced with the pressures and challenges of working, it is hoped that, in addition to caring for families and children, we will continue to share good food and enjoy a happy life. In the paradoxical situation of eating cheesecakes, which are too hot and fat, I keep trying sour cream cakes that taste like cheese cakes. Today this cake is the most I've ever done since I was baked, and every time I've done it, there's more or less dissatisfied, and I'm finally learning from the original formulation that making this cake, the choice of yogurt, is very important, if the sour milk is too thin and the baked cake is wet, tastes generally, prefers to have a higher concentration of yoghurt, similar to that of old yogurt. Reference weight: 8 inches of grilled dishes: 150 degrees 60 minutes