1 year ago

How to make yogurt cake Moist and fluffy yogurt cake

3 chicken eggs.
Separate the yolks from the whites.
Add 240 g of sugar-free yogurt to the egg yolks.
Add 30 g (3 tablespoons) of cake flour.
Add 10 g (1 tablespoon) cornstarch.
Add the zest of 1 lemon.
Add 2 pinches of salt.
Mix well.
Add 50 g (5 tablespoons) of sugar to the egg whites.
Add 10 g (1 tablespoon) of lemon juice to the egg white.
Beat with a mixer until frothy.
Gently mix the yolks with the egg whites.
It is important to mix so that no air escapes.
Pour everything into the baking dish.
Casserole dish [diameter 20 cm, height 8 cm].
Pour hot water over the baking sheet.
Bake in the oven at 150 ℃ (302 ℉) preheat / 150 ℃ (302 ℉) for 30 minutes.
Then bake at 140 ℃ (284 ℉) for an additional 30 minutes.
Then let it rest in the oven for another 10 minutes (total baking time 60 minutes).
When they're completely cool, peel the baking sheet off the paper.
It is best eaten after it has cooled down.
This is a very delicate and tasty cake that can be eaten with coffee or a cup of tea.
Good Appetite!