Yogurt-Chocolate Chip Cake

Ingredients for 6 servings:

• 260 g flour
• 1 pack of pudding powder, vanilla OR
• 40 g cornstarch
• 1 packet of vanilla sugar
• 150 g sugar
• 5 drops flavoring (lemon flavor) OR
• 1 tsp lemon zest
• 4 eggs, separated
• 1 pinch of salt
• 150 g yogurt
• 75 g butter
• 100 g chocolate, white
• 100 g chocolate, whole milk
• ½ tsp baking powder
• 1 tsp baking soda

Instructions

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

juicy and fluffy

Separate the eggs and beat the egg whites with the salt and 75g of sugar until stiff peaks form. Chop the white chocolate into small pieces and carefully melt it with the butter in a saucepan, stirring constantly. Let it cool. In a bowl, mix the flour with the pudding powder or starch, baking powder and baking soda. Finely chop the milk chocolate and add it to the flour mixture. In another bowl, beat the egg yolks with the remaining 75g of sugar, the vanilla sugar and the flavoring until creamy (about 2 minutes is the minimum, but 4-5 minutes is best). Now add the butter chocolate a spoonful at a time and continue beating vigorously. Now add the yogurt and continue beating briefly, then add the flour mixture last. Beat only until the flour is properly incorporated and moistened. Now carefully fold the beaten egg whites into the batter. Pour the mixture into a well-greased pan and bake in a preheated oven at 180°C (top/bottom heat) or 165°C (fan oven) for about 40 minutes. (Please do the toothpick test.) After baking, let it cool thoroughly and decorate as desired. The sugar content can be reduced, and the flavoring and vanilla sugar can be replaced with real vanilla. The cake is moist and light, with a pleasant, but not overpowering, lemony flavor.