Directions
Whenever you have sour milk or yogurt that has been sitting for a long time in the fridge and has a sour taste, I suggest that you do not throw it away, but use it as the main ingredient of this cake.
The cake has a light taste because of the sour milk, it is fluffy and soft with a nice vanilla aroma.
When you bake this cake is important to not opened, and at the end it is good to cool for 15 minutes on room temperature, and then left in the refrigerator for a short time before serving.
Ingredients
4 eggs (large, room temperature)
340 grams yogurt
45 grams cake flour (all-purpose flour optional)
15 grams corn starch
65 grams granulated sugar
3 grams vanilla extract
1 gram salt (pinch of salt)
1 tbsp lemon juice
Preparation
Separate the egg yolks from the egg whites in different bowls.
Add the sour milk to the bowl with the egg yolks, make it smooth so that you have a nice and smooth texture of the cake, then add the sifted flour, corn starch, a pinch of salt and a spoonful of fresh lemon juice. Beat with a whisk briefly only few seconds just to combine all the ingredients, or else you’ll end up with bubbles from over-mixing.
Beat the egg whites with a hand mixer at the lowest speed and add the sugar to them gradually at three times every two minutes of mixing, until you will get a soft meringue, at the end add vanilla extract.
One third of the egg whites add to the yolk mixture and mix briefly to smooth the and uniform the mixture so there is no traces of egg whites.
Add the mixture in a round shape ring with a diameter of 15 cm with lined bottom and sides nicely with baking paper. The baking method is slightly different from standard baking, because there is no oil in the composition, and in order not to burn, and at the same time to bake nicely and remain soft and airy, use another pan filled with boiling water, and then place the cake pan in it.
It is important not to open the oven so that the temperature remains the same. Bake in preheated oven at 150 degrees for 20 minutes, then adjust the temperature to 110 degrees and bake it for 50 minutes.
After baking, let it cool with the open oven door for 10 minutes, then transfer it to the refrigerator to cool completely.
Remove the baking paper at the end and sprinkle with powdered sugar before serving, decorate with mint leaves.
