Yogurt cake

Recipe:

Ingredient Notes:

• Yogurt. It has to be VERY thick for this cake. If you can buy greek yougurt, great. If not, take regular yogurt, put it in a cheesecloth-lined strainer, and let it sit at room temperature for an hour. During this time, the excess whey will drain out of the yogurt and it will become thicker.
• Starch. In this case, corn starch is used. If you replace it with potato starch, use half less.
• Flour. Use all-purpose wheat flour with about 10 grams of protein per 100 grams of product.
• Eggs. Use a standard medium size egg weighing about 50-55 g. It is not necessary to cool the eggs before beating – room temperature whites whip even better than cold ones.
• Vanilla. You can use either a teaspoon of vanilla extract or a tablespoon of vanilla sugar. In the latter case, you will need to reduce the amount of regular sugar in the batter by the same tablespoon.

Let’s start cooking

Separate eggs into whites and yolks.

Combine yolks with yogurt, sifted flour, cornstarch, salt and vanilla.

Whisk until smooth.

Separately, beat the whites and gradually add the sugar. Whip to medium peaks; the meringue should not be too stiff.

Add one-third of the whites to the batter and gently fold in from the bottom with a silicone spatula. Add the remaining meringue and stir again gently, trying to squeeze out as little air as possible.

Pour the batter into the cake pan – it is better to cover the sides with parchment paper to make it easier to remove the cake from the pan.

Bake in a preheated oven at 150 °C for about 30 minutes, then reduce the temperature to 110 degrees and bake for another hour. Allow the finished cake to cool to room temperature in the pan on the table, then remove the pan, remove the parchment paper, and refrigerate overnight.

Slice and serve the next day.

Enjoy!