Cyril Lignac yoghurt cake, very soft and fluffy.
Preparation:
We start by separating the whites from the yolks from the 4 eggs,
put the whites in one bowl and the yolks in another. We keep the bowl whites in.
It’s important that eggs are not cold, they need to be at room temperature so we don’t have problems assembling egg whites.
Now we add sugar in the bowl where we have the egg yolks and beat well for a few minutes, until we see that they turn a white color and double the volume.
Next, we add the sugar-free Greek yogurt, and the zest of lemon ( only the yellow part, if we grate the bitter white part, be careful! ).
Stir again until well integrated. Also add a teaspoon of vanilla bean paste (optional).
Next, mix the maizena with the chemical yeast and also add in the bowl where we have the other ingredients, mix again and integrate the maizena well without any lumps.
Now we take the bowl where we have the white ones and ride them in snow.
We add the mounted whites in the bowl where we have all the other ingredients, we add them little by little and integrate them with soft, wrapping motions so that the whites come down as little as possible.
Next, we put a slightly damped baking paper with water (so we can handle it easier) in the 20cm mold and pour the batter over. You can also do it directly in a mold coated with a little butter.
Then we put the oven in the preheated to 170 oC for about 30 minutes, depending on each oven, placing the tray in the lowest part of the oven so that it doesn’t overcook on the top and crumble on the bottom.
Once this time is up, turn the oven off and leave it in the oven for a few more minutes with the door open, take it out of the oven and let it cool completely before you take it apart.
To finish, once you already have the cake cold and before serving it, sprinkle some icing sugar and you’re ready!
Cyril Lignac yoghurt cake, very soft and fluffy.