A super easy and delicious dessert that requires very few ingredients, the creamy gluten-free yogurt cake is prepared very quickly. It is delicious as it is, plain, but also with a jam topping of your choice. Delicate, slightly tangy, you can scent it with lemon or with vanilla, rum, orange zest.
All we have to do is get to work and prepare the creamy gluten-free yogurt cake together.
If you like yogurt desserts, here are some delicious ideas.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the creamy gluten-free yogurt cake
- 6 eggs
- 700 g Greek yogurt (plain)
- 150 g sugar
- 100 g potato starch
- 1 pinch salt
- grated lemon zest
- 2 tablespoons lemon marmalade
Tools
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- Electric beaters
- Cake pan 9.5 inches
Steps for preparing the creamy gluten-free yogurt cake
First, break the eggs and separate the yolks from the whites, collecting them in two different bowls. Beat the egg whites to stiff peaks, gradually adding half of the sugar. Then, still using the electric beaters, work the yolks with the remaining sugar.
Add the Greek yogurt, grated lemon zest, and salt to the yolks and mix with a hand whisk. Then add the potato starch and finally fold in the egg whites in several additions. Gently work from the bottom until you have a homogeneous foam.
Line a 9.5-inch springform pan. Pour in the mixture and bake in a preheated oven at 356°F for 50 minutes. Remove from the oven and let cool. The cake, which will initially puff up, will deflate. Refrigerate for two or three hours before removing from the pan and serving with lemon marmalade or your favorite jam on top.
Storage
You can store the cake in the fridge for two or three days.
FAQ
Can I use non-plain yogurt?
Of course, lemon, vanilla, or any flavor you like will work.
Can I use regular yogurt?
No, it is too liquid.
