Servings: 1

Cooking time: 40 minutes

Preparation time: 30 minutes

INGREDIENTS:

chicken eggs 4 pcs.

sugar 80 g

natural yoghurt 320 g

corn starch 50 g

baking powder 1 tsp

vanilla sugar 1 tsp

PREPARATION: +

Separate the whites from the yolks.

Add sugar to the yolks and beat with a whisk or mixer until the yolks lighten.

Add yogurt, mix.

Add cornstarch, baking powder and vanilla sugar and mix well.

Whisk the whites until firm peaks.

Add the whipped whites in parts to the yolk-yogurt mixture and gently stir in.

Cover the form with baking paper.

Pour in the dough carefully.

We level it with a wooden stick and tap the shape.

Place the baking dish on a baking sheet and cover the bottom of the dish with foil.

Pour hot water into a baking sheet, about 2 centimeters.

We send the cake to an oven preheated to 170 ° C for 40 minutes.

After 40 minutes, turn off the oven, open the door and leave the cake for another 30 minutes, then take it out and let it cool at room temperature.

We send the cake to the refrigerator for an hour, then take it out of the mold.

If desired, sprinkle with icing sugar or spread with jam or jam on top.