yogurt cake

Ingredients for 1 servings:

• 20 g butter for the mold
• 375 g flour
• Flour for the mold
• 250 g sugar
• 125 g natural yogurt, possibly low-fat
• 2 tsp dry yeast
• 3 eggs
• 1 pinch of salt
• possibly powdered sugar for dusting
• possibly fruits for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

light cake with little fat

Preheat the oven to 200°C. Grease a 20cm springform pan with all the butter. Dust the pan with a little flour, discarding any flour that doesn’t stick. In a large bowl, combine the sugar and yogurt, then stir in the egg yolks. Sift the flour into another bowl and add the yeast. Add the yogurt mixture and mix well until creamy. In another bowl, beat the egg whites with the salt until stiff peaks form. Then carefully fold into the yogurt mixture and mix well. Pour everything into the springform pan. Bake for 30 minutes, or until the cake is browned and no longer sticky (use a toothpick to check). Remove from the oven and place on a cake plate. Let cool. Sprinkle the cake with powdered sugar if desired, and if you like, place some fruit in the center.