Creating the Meringue
In another bowl, beat the egg whites with a pinch of salt until they form soft peaks. Gradually add the remaining 40 grams of sugar while continuing to beat until the peaks are firm and glossy.
Combining the Batter and Meringue
Gently fold the beaten egg whites into the yolk and yogurt mixture, ensuring a delicate integration while maintaining the airy texture of the meringue.
Baking the Cake
Transfer the batter into a prepared mold and place it inside a larger roasting pan. Pour boiling water into the pan to create a double boiler effect. Pop it into the preheated oven and bake at 170ºC for approximately 50 minutes, or until the top is golden and the center is set.
Decorating with Powdered Sugar
Once the cake has cooled, carefully remove it from the mold and sprinkle powdered sugar over the top for a decorative touch.
Serving Suggestions
This flourless cake is a versatile treat that pairs well with a variety of accompaniments. Serve it with a dollop of whipped cream and fresh berries for a light and refreshing finish. You can also drizzle it with chocolate sauce or caramel for an indulgent twist. Get creative and make it your own!
Why Choose a Flourless Cake?
Flourless cakes have gained popularity in recent years due to their light texture and gluten-free appeal. By omitting flour from the recipe, you’re left with a cake that’s airy, moist, and incredibly flavorful. Plus, it’s a great option for those with dietary restrictions or sensitivities. Say goodbye to dense, heavy cakes and hello to a lighter, more enjoyable dessert experience!
Tips and Tricks for Perfect Results
Ensure your egg whites are at room temperature for maximum volume when beating.
Be gentle when folding the egg whites into the batter to avoid deflating them.
Use high-quality natural yogurt for the best flavor and texture.
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