If you’re looking for a dessert that is light as a cloud and melts in your mouth, the Yoghurt Cloud Cake is the perfect recipe for you. With just three simple ingredients—eggs, lemon juice, and Greek yogurt—you can create a masterpiece that will leave everyone wanting more. This recipe is ideal for a mold of 16 cm, making it a compact yet irresistibly delicious treat.
Ingredients
For a 16 cm mold:
- 3 eggs
- 8g lemon juice
- 250g Greek yogurt
Instructions
1. Preparation
- Preheat the oven: Start by preheating your oven to 160°C (320°F). This ensures an even bake for the delicate texture of your cloud cake.
- Prepare the mold: Line the bottom and sides of the 16 cm mold with parchment paper or lightly grease it with butter. A springform pan works best for easy removal.
2. Separate the Eggs
- Carefully separate the egg whites from the yolks. Place the whites in a clean, dry bowl, ensuring no traces of yolk are present, as this will affect the whipping process.
3. Whip the Egg Whites
- Using a hand or stand mixer, beat the egg whites on medium speed until they become foamy.
- Gradually add the lemon juice, which helps stabilize the meringue. Continue whipping until you achieve stiff peaks. The egg whites should hold their shape when the beaters are lifted.
4. Incorporate the Yogurt
- In a separate bowl, mix the Greek yogurt with the egg yolks until smooth and creamy. This will form the base of your cake batter.
- Gently fold one-third of the whipped egg whites into the yogurt mixture using a spatula. This step lightens the batter, making it easier to combine with the remaining egg whites.
- Carefully fold in the remaining egg whites in two batches. Use a gentle lifting and folding motion to avoid deflating the mixture, ensuring the batter remains airy.
5. Pour and Bake
- Pour the batter into the prepared mold, smoothing the surface with a spatula.
- Place the mold into a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the mold. This water bath (bain-marie) ensures a slow and even bake, preventing the cake from cracking.
- Bake the cake at 160°C (320°F) for about 40-50 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
6. Cool and Serve
- Once baked, turn off the oven and let the cake cool inside with the door slightly ajar for 10-15 minutes. This prevents sudden temperature changes that could cause the cake to collapse.
- Carefully remove the cake from the mold and transfer it to a wire rack to cool completely.
Serving Suggestions
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