Yogurt Cake with Thermomix

In French kitchens of the 1950s, a small glass jar with a deposit would change everything. Yogurt — this Bulgarian fermented milk once sold in pharmacies twenty years earlier as a digestive tonic — finally entered homes with the advent of the first refrigerators. And then, a simple idea emerged: why not use this empty jar as a measuring cup? One yogurt jar for sugar, one for oil, three for flour. No need for a scale, no complicated calculations.