The soft flourless cake with Greek yogurt is a light and versatile delight, perfect for those seeking a gluten-free dessert but not wanting to give up the soft and fluffy texture of a traditional cake.
This cake has a simple yet inviting appearance, typical of homemade cakes. The surface can be slightly golden, with an incredibly soft and light interior, thanks to the presence of cornstarch and Greek yogurt, which provide a velvety and moist texture.
Upon tasting, the lightness and delicacy of the dessert are immediately noticeable, with a softness that melts in your mouth. Cornstarch contributes to a fine and silky texture, while Greek yogurt adds a slight acidity that balances the overall sweetness, making the flavor complex and pleasant.
This dessert is ideal both as a dessert, perhaps accompanied by a fruit sauce or a light dusting of powdered sugar, and as an afternoon snack, alongside a cup of tea or coffee.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Making the Yogurt Cake
- 4 eggs
- 1 1/4 cups banana-flavored Greek yogurt
- 1/3 cup potato starch
- 1/2 cup erythritol or granulated sugar
- 1 pinch fine salt
- to taste powdered sugar
Tools
- 2 Bowls
- 1 Electric Whisk
- 1 Springform Pan
- 1 Spatula
Steps for Making the Yogurt Cake Without Flour and Butter
See the video recipe for perfect preparation.
To prepare the delicious yogurt cake, take 2 bowls. Break the eggs one at a time and separate the yolks from the whites, taking care not to contaminate the whites with traces of yolk. Put the yolks in one bowl and the whites in another perfectly clean and dry one. Add the sugar to the yolks. Use an electric whisk or a manual whisk and beat the yolks with the sugar until you obtain a light, dense, and frothy mixture.
Beat the egg whites with a pinch of salt at low speed to break their structure. Then, gradually increase the speed to medium-high. Continue to beat the egg whites until they form stiff peaks.
Add the Greek yogurt to the yolks first, then the potato starch, continuing to beat with the whisks.
Then, gradually, add the beaten egg whites and mix gently with a spatula from the bottom up, so they do not deflate.
Pour into a springform pan lined with parchment paper and bake at 302°F for the first 30 minutes and then at 266°F for another 30 minutes.
Let it cool in the oven and, once at room temperature, remove from the pan and dust with plenty of powdered sugar and… serve!
Enjoy from Barbara!
Tips and Notes
Use Greek yogurt for its thick and creamy consistency, which helps give structure and moisture to the cake. You can use yogurt of any flavor you like.
Store the cake in an airtight container to keep it fresh. If it’s very hot, store it in the refrigerator.
