This flourless cake, with its absolute freshness, won't weigh you down. It's similar to a cream cheese cake, but even lighter. A must-try without reservations!
Eggs Separate the egg yolks from the egg whites. Mix the cornstarch with the baking powder and grate the lemon zest over it. Whisk the yolks with the sugar for about two minutes with an electric whisk. When they have doubled in volume, gently add the cornstarch mixed with the baking powder and whisk until everything is well absorbed.
The yogurt Incorporate the yogurt and whisk continuously until the mixture is smooth and homogeneous. My yogurt containers were 150 g each. So I used two and a small one to get 310 g.
Line a 20 cm diameter (or square) mold with parchment paper. Preheat the oven to 160°C (325°F).
Whip the egg whites (with a pinch of salt) and gently fold them into the egg-yogurt mixture, lifting the mixture and leaving some pieces of egg whites. Pour into the mold and bake for 45 minutes. Let cool for 5 minutes in the oven with the door open.
Finishing Touches: Dust with powdered sugar before serving. Do it at the last minute, as the powdered sugar is quickly absorbed by the cake.
0 servings
6
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