• 1 hour
  • Low

Six-pot yogurt cake

3 yogurt pots of Type 00 common wheat flour
3 eggs at room temperature
1 jar of 125-gr whole white yogurt at room temperature
1/2 jar of seed oil or mild extra virgin olive oil
1 and a half jar of granulated sugar
Grated peel of one untreated lemon
1 packet of baking powder
1 pinch of salt
Powdered sugar to taste
Start by whipping the egg whites in a bowl.
Separately, use electric whisks to mix together yogurt, egg yolks, sugar and lemon peel and process until smooth. Proceed by pouring the oil and continuing to whisk.
Now mix the previously sifted flour with the baking powder and salt on low speed until you have obtained a smooth, lump-free mixture.
Add the stiffly beaten egg whites at several times, continuing to mix gently from top to bottom with a spatula; butter and flour a high-sided mold that can be opened, or even a doughnut-shaped one, and pour the mixture into it.
Set the oven to 180°C in static mode and bake for about 35 to 40 minutes, until it is well browned. At the end of the baking time, do the toothpick test: if dry, take the cake out of the oven and let it cool for about 10 minutes in the pan; then unmold it, let it cool on a wire rack and finish by sprinkling with powdered sugar to taste.

In collaboration with Vaniglia Cooking

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