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YOGURT Cake with eggs, oil free!

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Ingredients

Adjust Servings:

	4 Eggs room temperature
	340 grams sour milk yogurt
	45 grams Cake flour or all-purpose flour
	15 grams Corn Starch
	65 grams Sugar granulated for egg whites
	3 grams vanilla extract
	1 gram pinch of salt
	1 tbsp Lemon Juice

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YOGURT Cake with eggs, oil free!

Name: YOGURT Cake with eggs, oil free!
Prep time: 7 min
Cook time: 1 h 10 min
Yield: 10
Ingredients: Eggs: 4; sour milk: 340 grams; Cake flour: 45 grams; Corn Starch: 15 grams; Sugar: 65 grams; vanilla extract: 3 grams; pinch of salt: 1 gram; Lemon Juice: 1 tbsp

Fluffy and soft cake

Delicious cake with vanilla aroma

Serves 10
Medium

Ingredients

4 Eggs
room temperature
340 grams sour milk
yogurt
45 grams Cake flour
or all-purpose flour
15 grams Corn Starch
65 grams Sugar
granulated for egg whites
3 grams vanilla extract
1 gram pinch of salt
1 tbsp Lemon Juice

Directions

Light cake, fluffy and soft, prepared from eggs and sour milk as the main ingredients, and small amount of flour and corn starch. Vanilla extract and lemon juice is optional, but with them this cake gets a refreshing taste and a nice aroma.

Whenever you have sour milk 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 egg yolks are mixed with the dry ingredients and the sour milk and the egg whites beaten with sugar are added to them.

This airy mixture is baked at 150 degrees and reduced to 110 so that the dough does not crack.

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.

The cake has a light taste because of the sour milk, and I am sure that one piece will not be enough for you. The method of preparation and the details you should pay attention to in order to always have a successful recipe follow below.

Steps

Done

7 minutes

Preparation

Separate the egg yolks from the egg whites of 4 eggs in separate 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 until smooth.
It is important to beat the ingredients briefly until smooth and set aside while you prepare the egg whites. Beating this mixture needs to be a short 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.
Add it gradually at three times every two minutes of mixing.
Beat them for 5-6 minutes, no more, until you get a soft meringue, not too hard.
At the end, add vanilla extract and beat the egg whites with a mixer slowly until well combined.
Then add one third of the egg whites to the yolk mixture and mix.
Add the rest of the egg whites and mix briefly to smooth the mixture.
It is important that there are no traces of egg whites, that the entire mixture is uniform.
Turn on the oven at 150 degrees and transfer the mixture to a small pan in the shape of your choice.
I used a round shape ring with a diameter of 15 cm, you can use also 20 cm.
At the same time, line the bottom and sides nicely with baking paper, then add the mixture to it.

Done

1 hour 10 minutes

Baking

When baking this cake, it is important not to open the oven so that the temperature remains the same. 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, you need to use another pan that you will fill with boiling water, and then you will place the cake pan in it.
Baking does not require much attention, just leave the cake at 150 degrees and bake it for 20 minutes, then without opening, just adjust the temperature to 110 degrees and bake it for 50 minutes.
After baking, let it cool with the oven ajar for 10 minutes, and 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.
Bon Appetite !