Looking for a dessert that is different from the usual, but still able to give you a touch of gluttony? Well, here is the recipe for you. The yogurt cake guarantees you a soft, good and super tasty result that will turn your every break into a paradise.
In fact, it melts in your mouth so deliciously that after the first slice, you will immediately want to eat a second one. In other words, once you taste it, you will never forget it! Believe me, the rest of the family will be just as complimentary. Among other things, you will even make those who are on a diet and always have to give up something extremely happy, because in this case you will be serving a very light and flourless cake.
And what about the preparation? Every single step is easy, not to mention that it doesn’t take too long.
Yogurt cake recipe, never so creamy and delicious!
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 110 per slice
Ingredients
- 300 g of Greek yogurt
- 50 g of corn starch
- 4 eggs
- 35 g of stevia sweetener (or alternatively 70 g of normal sugar, maltitol or erythritol)
- 5 ml of lemon juice
- 1 grated lemon zest
- 1 sachet of vanilla sugar
- Just enough powdered sugar (optional)
Preparation
- Separate the egg whites from the egg yolks, add the stevia sweetener (or sugar) and vanilla sugar to the egg yolks, then beat with an electric mixer.
- Once you have a clear, smooth, creamy mixture, add the grated lemon zest and the yogurt and start again to combine all the ingredients.
- Add the cornstarch, whisk briefly, mix with a spatula and set aside for a moment.
- Now beat the egg whites with an electric whisk until stiff, as soon as they start to get foamy, pour in the lemon juice, when they are firm, add a little at a time to the yolk mixture, stirring with a hand whisk.
- Once this is done, cover a 20 cm round baking tin with special paper, pour the mixture over it and level it out.
- Bake in a preheated oven at 180°C for 30-40 minutes, then remove from the pan and sprinkle with icing sugar.
