Ingredients
4 egg yolks
14 ounces (400 grams) natural yogurt
2.8 ounces (40 grams) sugar
1.8 ounces (50 grams) cornstarch
Baking powder
A pinch of salt
Vanillin
4 egg whites
1.4 ounces (40 grams) sugar
Boiling water (for a double boiler)
Powdered sugar (for decoration)
Introduction
If you’re searching for a delicious dessert that requires minimal effort, look no further! This flourless cake is not only easy to prepare but also yields a delightful, airy texture that will impress your guests. Let’s dive into the preparation.
Preparation
Preheat the Oven
Start by preheating your oven to 170ºC (340ºF). This will ensure a perfectly baked cake.
Mixing the Batter
In a mixing bowl, combine the egg yolks, natural yogurt, 40 grams of sugar, cornstarch, and a hint of baking powder. Add a touch of vanillin to enhance the flavor. Mix until the batter is smooth, then set it aside.
Creating the Meringue
In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 40 grams of sugar, continuing to beat until the peaks are firm and glossy.
Combining the Batter and Meringue
Gently fold the beaten egg whites into the yolk and yogurt mixture. This step is crucial; you want to maintain the airy texture of the meringue while ensuring a thorough combination.
Prepare for Baking
Pour the batter into a greased mold and place it inside a larger roasting pan. Fill the pan with boiling water to create a double boiler effect, which helps keep the cake moist.
Bake
Transfer the setup to the preheated oven and bake for approximately 50 minutes, or until the top is golden and the center is set.
Decorating with Powdered Sugar
Once the cake has cooled, carefully remove it from the mold. Finish by dusting powdered sugar over the top for an elegant touch.
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