The super creamy cake with yogurt and eggs: I always make it has Only 110 Kcal!

This super creamy egg and yoghurt cake contains no fat, but it certainly doesn’t lack in taste!

No flour, butter, oil, very few calories, only 110 per portion, yet it is incredibly tasty. Perfect for breakfast to start the day on the right foot, as a snack, when we want a sweet break in the daily chaos, or after meals to round off a moment of conviviality. It is prepared in 10 minutes, cooks in just half an hour, disappears in a flash, because it is ideal for everyone. Little ones will adore its soft consistency, adults will appreciate the delicacy of its dough and those who have an eye for their figure will be able to take advantage of an extraordinary dessert, without any guilt!

A few ingredients, all healthy, genuine and very easy to find, mostly present in our kitchens, will allow you to prepare a dessert for 6 people, with the doses that we will indicate shortly.

What are you waiting for then? Get to work, let’s get started!

Super creamy yogurt cake: ingredients and preparation

For this recipe, get:

• 4 eggs
• 350 g of plain yogurt
• 3 tablespoons of corn starch
• 3 tablespoons stevia sweetener (or regular sugar)
• 10 g of vanilla sugar
• ½ teaspoon salt
• powdered sugar, to taste to decorate

Preheat the oven to 180°, it will reach temperature exactly when the dough is ready for cooking. You’ll do in a heartbeat.

Line an 18 cm diameter mold with the special paper, wet and squeezed so that it adheres better to the bottom and edges.

In two different bowls, separate the yolks from the whites. Add the stevia or sugar to the reds, also add the vanilla sugar and start working them with the hand whisk. When all the grains have melted, incorporate the friend and let it absorb, then gradually add the yoghurt and uniform the mixture.

Now dedicate yourself to the whites and whip them until stiff with a pinch of salt. Use the electric mixer to make things faster! Finally, add them slowly with a spatula to the previously made dough. Perform delicate movements from bottom to top so as not to compromise their soft consistency.

Now pour everything into the pan and beat it on the pastry board so as to settle the cake well inside, then bake for 30/40 minutes.

Take the yoghurt cake out of the oven and let it cool completely before unmoulding it, serving it on a plate and dusting it with icing sugar.

Now taste it, it’s wonderful!