Never made a creamier cake than this in 10 minutes: it was snapped up | Only 120 calories!

Are you really greedy? But, rightly so, don’t you even want to exaggerate? Great, then the cotton cake is the right cake for your needs. In fact, in addition to being extremely good, it is also particularly light and, consequently, allowing yourself an exception to the rule will not be a problem when following a diet.

But then it’s really delicious, so it would be a real shame to miss it, especially since not even a thousand other similar recipes will you be able to find one softer and fluffier than this one. Just one bite is enough and it melts in your mouth conquering everyone. Furthermore, it is the perfect dessert to be enjoyed on any occasion to improve your day, as it will be able to put you in a good mood and drive away the daily fatigue.

Surely, finding a dessert that the whole family can like is not easy but neither is it impossible, since luckily there is this excellent cotton cake that will literally be snapped up. And, since you won’t have time to take it out of the oven when it’s already finished, it’s good to know that the preparation is very simple and fast.

The recipe for the cotton cake, you prepare it on the fly and it is very creamy!

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 120 per slice

Ingredients

• 2 jars of 125 g of Greek yogurt
• 100 g of light cream cheese
• 50 gr of corn starch
• 35 g of stevia sweetener + 2 teaspoons (or alternatively 70 g of normal sugar)
• 4 eggs
• 2 tablespoons of lemon juice
• 1 grated lemon zest
• 1 teaspoon of vanilla essence
• 1 pinch of salt
• Just enough icing sugar

Preparation

1. To start, separate the yolks from the whites, add a pinch of salt and lemon juice, then place them in the refrigerator.
2. Now beat the egg yolks with an electric whisk and, without stopping working, add 35 g of stevia sweetener (or 70 g of sugar) and the vanilla essence, so as to obtain a smooth and creamy mixture .
3. Now insert the grated lemon zest and the yoghurt, mix with the whisk, add the cream cheese and mix until there are no more lumps.
4. Incorporate the cornstarch, stir with a hand whisk to make it reabsorbed and temporarily set aside.
5. Take the egg whites again, whip them until stiff with an electric whisk for 2 minutes , as soon as they begin to become foamy, incorporate 2 teaspoons of stevia sweetener (or 2 tablespoons of sugar), then insert them with a spatula into the yolk mixture and mix from below upward.
6. Once this is done, line a 20×20 cm rectangular mold with special paper and pour your dough over it.
7. Finally put it to cook in a preheated oven for 40 minutes at a temperature of 180°C , at the end sprinkle the cake with icing sugar.