A practical, quick recipe, full of flavor and without wheat flour.
If you’re looking for a light, soft, and very tasty dessert, this cake with yogurt and condensed milk is an excellent option.
Made with few ingredients and no wheat flour, it’s incredibly airy and delicate, perfect with coffee or surprising the family with something different. Here’s how to make it:
Ingredients:
- 4 eggs
- 200 g of natural yogurt
- 1 lemon (preferably Sicilian)
- 300 g condensed milk
- 7 tablespoons of cornstarch (Maizena type)
- 1 pinch of salt
- 2 to 3 drops of lemon juice
- Powdered sugar to finish
Tip:Â This cake doesn’t use yeast; it’s the egg whites, beaten with a drop of lemon juice, that make it rise. When incorporated into the batter, they help the cake rise thanks to the air they retain.
Preparation method:
Separate the egg whites from the yolks. In a bowl, beat the egg yolks with a whisk for about 1 minute. Add the yogurt and mix well.
Grate the lemon peel (only the yellow part, if using Sicilian) and add it to the mixture.
Add the condensed milk and stir until you get a smooth, uniform cream.
Gradually add the cornstarch, stirring until completely incorporated.
In another bowl, beat the egg whites with a pinch of salt and a few drops of lemon until stiff peaks form (stiff egg whites).
Gradually add the egg yolk mixture to the beaten egg whites, stirring gently with a spatula. Avoid using a mixer at this stage to maintain the lightness of the batter.
Mix until the dough is completely smooth and aerated.
Line a rectangular pan with parchment paper and pour in the batter, spreading it evenly.
Place in a preheated oven at 170°C and bake for about 35 to 40 minutes, or until lightly golden.
Remove from the oven and wait for it to cool.
Carefully unmold, remove the paper and transfer to a plate.
Finish by sprinkling powdered sugar on top. Cut into pieces and serve.
This recipe is ideal for those looking for convenience and flavor in a single preparation. The result is a soft, light cake with an irresistible citrus touch.