A light and refreshing cake made with drained yogurt! Enjoy guilt-free dessert perfect for your diet. ♪
Ingredients
6 servings- Plain yogurt400-450g
- Eggs2
- Sugar50-70g
- Cornstarch (or cake flour)30g
- Lemon juice1 tbsp
Directions
50 min- 1
Transfer 400-450g plain yogurt to a strainer and place in the refrigerator overnight to drain the excess moisture. After draining, it will weigh approximately 200g.
- 2
Line the baking pan with parchment paper and preheat the oven to 180°C.
- 3
Crack 2 eggs into a bowl and add 50-70g sugar. Using a hand mixer, mix while warming gently over a water bath to body temperature. Stop the water bath when the mixture feels warm.
- 4
Beat with a hand mixer for 5-7 minutes until thick, fluffy, and pale like whipped cream.
- 5
Add the drained yogurt (about 200g) and mix well with the hand mixer.
- 6
Add 30g cornstarch and mix thoroughly with the hand mixer again.
- 7
Add 1 tbsp lemon juice and gently fold together with a rubber spatula.
- 8
Pour the batter into the prepared pan and bake at 180°C for 30-40 minutes.
- 9
Remove from the pan and let cool with the parchment paper still attached.
- 10
While cooling, you can carefully peel away the parchment paper from the sides while still warm for easy removal later. Leave the bottom as is.
- 11
Once completely cooled, refrigerate until serving.
- 12
Optional shortcut: Skip whipping the eggs and simply mix the drained yogurt, sugar, eggs, cornstarch, and lemon juice in order with a whisk. The taste won't differ much, but whipping the eggs produces a smoother texture.
- 13
For the base, cookies made with black cocoa instead of regular cocoa were used.
Tips
Once you've drained the yogurt, the rest is just mixing. Whipping the eggs thoroughly creates a smooth finish. Adjust sugar and lemon juice to your taste. Cake flour can be used as a substitute for cornstarch.
Nutrition
Per serving- Calories120 kcal
- Protein5.5 g
- Fat2 g
- Carbs18 g
- Sodium0.08 g
A light and refreshing cake made with drained yogurt! Enjoy guilt-free dessert perfect for your diet. ♪
Ingredients
6 servings- Plain yogurt400-450g
- Eggs2
- Sugar50-70g
- Cornstarch (or cake flour)30g
- Lemon juice1 tbsp
Directions
50 min- 1
Transfer 400-450g plain yogurt to a strainer and place in the refrigerator overnight to drain the excess moisture. After draining, it will weigh approximately 200g.
- 2
Line the baking pan with parchment paper and preheat the oven to 180°C.
- 3
Crack 2 eggs into a bowl and add 50-70g sugar. Using a hand mixer, mix while warming gently over a water bath to body temperature. Stop the water bath when the mixture feels warm.
- 4
Beat with a hand mixer for 5-7 minutes until thick, fluffy, and pale like whipped cream.
- 5
Add the drained yogurt (about 200g) and mix well with the hand mixer.
- 6
Add 30g cornstarch and mix thoroughly with the hand mixer again.
- 7
Add 1 tbsp lemon juice and gently fold together with a rubber spatula.
- 8
Pour the batter into the prepared pan and bake at 180°C for 30-40 minutes.
- 9
Remove from the pan and let cool with the parchment paper still attached.
- 10
While cooling, you can carefully peel away the parchment paper from the sides while still warm for easy removal later. Leave the bottom as is.
- 11
Once completely cooled, refrigerate until serving.
- 12
Optional shortcut: Skip whipping the eggs and simply mix the drained yogurt, sugar, eggs, cornstarch, and lemon juice in order with a whisk. The taste won't differ much, but whipping the eggs produces a smoother texture.
- 13
For the base, cookies made with black cocoa instead of regular cocoa were used.
Nutrition
Per serving- Calories120 kcal
- Protein5.5 g
- Fat2 g
- Carbs18 g
- Sodium0.08 g
Tips
Once you've drained the yogurt, the rest is just mixing. Whipping the eggs thoroughly creates a smooth finish. Adjust sugar and lemon juice to your taste. Cake flour can be used as a substitute for cornstarch.