The very soft yogurt cake with only 95 calories. Were you looking for the right dessert to round off the evening? Excellent, because the soft lemon and yoghurt cake that we present to you below is right up your alley.

It is a soft, light, fresh and aromatic dessert, ideal at the end of a meal accompanied by a steaming cup of tea or coffee.

But let’s get to the recipe.

The ingredients

For six portions, the recommended ingredients and quantities are: 240 grams of low-fat white yogurt without sugar; 30 grams of cake flour; 10 grams of corn starch; three egg yolks, if possible large; two pinches of salt; the grated zest of a lemon.

For the meringue: 25 grams of stevia or half a pound of normal granulated sugar; 10 grams of lemon juice; three egg whites, again possibly large in size.

The preparation

We start by breaking the eggs and separating the yolks from the whites, then the yoghurt, flour, corn starch, lemon zest and salt are added to the yolks. Mix everything with a hand whisk until the mixture is smooth and without lumps.

Then take the egg whites again and add the lemon juice, working with the electric blender, after which the stevia is also incorporated in two or three times and everything is whipped until stiff.

Once the consistency of firm snow has been reached (the egg whites must not detach from the whisks), the egg whites must be added to the yolk-based mixture: this must be done a little at a time and mixing from bottom to top, so that the mass takes air and don’t dismount.

At this point, line a mold of about 15 centimeters in diameter and with the edge more or less seven centimeters high with parchment paper and then pour the above mixture into it. To settle the compound you can shake it lightly on the work surface (more or less as if you were sieving, but also lightly tapping on the pastry board).

The next step is to place the mold inside another larger one and all in a pan with hot water, after which it is cooked in a preheated oven at 150 degrees for half an hour.

When the cake is ready, it should be left to rest in the turned off oven for about ten minutes, then left to cool, covered with a food bag and left to firm up for a few hours in the fridge.

Enjoy your meal!