Preparation time
: 5 minutes
Cooking time: 50 minutes
Total duration: 55 minutes + crossfade
Serves: 6 people
Calories (estimated)
Total calories: approximately 650 kcal
Calories per serving: approximately 110 kcal
Calories per 100 g: approximately 95 kcal
Ingredients:
2 cups (approximately 500g) of Greek yogurt
3 eggs
1/2 cup (about 60 g) of cornstarch
Sweeteners (erythritol, honey or others, in varying quantities)
3 drops of natural vanilla extract
In a large bowl, combine all the liquid ingredients: Greek yogurt , eggs, sweetener, and vanilla. Stir by hand or with an electric mixer until smooth.
Add the sifted cornstarch and stir gently to avoid lumps.
To ensure the dough adheres well, line an 18-20 cm diameter mold with lightly greased or moistened baking paper.
Pour the batter into the pan and smooth the surface with a spatula.
Bake in a preheated oven at 180°C for about 50 minutes until the top is lightly golden.
After baking, let the cake cool for at least 30 minutes before removing it from the mold and serving.
Tip: For a creamier version, replace some of the yogurt with light ricotta.
The cake can be served with fresh fruit, raspberry compote or cinnamon crumble.
It can be stored in an airtight container in the refrigerator for 2 to 3 days.
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