This Flourless Cake is the perfect dessert for those who crave something light, airy, and delicious without the need for flour. With a base of natural yogurt and a meringue folded into the batter, this cake is both simple and elegant. It’s the ideal treat for those who want a quick and easy dessert that’s still impressive enough to serve at a special occasion.
Ingredients
- Egg Yolks: 4
- Natural Yogurt: 14 oz (400 g)
- Sugar: 2.8 oz (80 g), divided
- Corn Starch: 1.8 oz (50 g)
- Baking Powder: To taste
- Salt: A pinch
- Vanillin: To taste
- Egg Whites: 4
- Boiling Water: For the double boiler
- Powdered Sugar: For decorating
Preparation
1. Preheating the Oven
Begin by preheating your oven to 170ºC (340ºF). It’s important to have the oven ready and at the correct temperature to ensure your cake bakes evenly and rises beautifully.
2. Mixing the Batter
In a large mixing bowl, combine the 4 egg yolks, 14 oz (400 g) of natural yogurt, 1.8 oz (50 g) of corn starch, and 40 grams of sugar. Add a dash of baking powder and a hint of vanillin to enhance the flavor profile. Whisk the ingredients together until the mixture is smooth and free of lumps. Set this mixture aside while you prepare the meringue.
3. Creating the Meringue
In a separate, clean bowl, beat the 4 egg whites with a pinch of salt until soft peaks form. This step is crucial for adding lightness and airiness to the cake. Gradually add the remaining 1.4 oz (40 g) of sugar while continuing to beat the egg whites until they reach firm, glossy peaks. The meringue should be stable enough to hold its shape but still have a silky texture.
4. Combining the Batter and Meringue
Gently fold the beaten egg whites into the yolk and yogurt mixture. It’s important to fold, rather than stir, to maintain the airy texture of the meringue. Use a spatula to carefully incorporate the meringue in stages, ensuring the mixture remains light and fluffy.
5. Baking the Cake
Prepare a cake mold by greasing it lightly or lining it with parchment paper. Pour the batter into the mold, smoothing the top with a spatula. Place the cake mold inside a larger roasting pan.
To create a double boiler effect, pour boiling water into the roasting pan until it reaches halfway up the sides of the cake mold. This method helps the cake cook gently and evenly, resulting in a soft, delicate texture.
Place the pan in the preheated oven and bake the cake at 170ºC (340ºF) for approximately 50 minutes. The cake is done when the top is golden brown and the center is set but still slightly jiggly.
6. Cooling and Decorating
Once baked, remove the cake from the oven and allow it to cool in the mold for about 10-15 minutes. Then carefully remove the cake from the mold and let it cool completely on a wire rack.
For a finishing touch, lightly sprinkle powdered sugar over the top of the cooled cake. The powdered sugar adds a sweet, decorative element that complements the cake’s light flavor.
7. Serving Suggestions
This flourless cake is versatile and pairs well with a variety of accompaniments:
- Whipped Cream and Fresh Berries: Serve with a dollop of whipped cream and a handful of fresh berries like strawberries, raspberries, or blueberries for a light, refreshing finish.
- Chocolate or Caramel Drizzle: For an indulgent twist, drizzle the cake with warm chocolate or caramel sauce.
- Citrus Zest: Add a sprinkle of citrus zest (like lemon or orange) for a bright, zesty contrast to the cake’s sweetness.
Nutrition Information
- Servings: 8
- Calories: Approximately 160 kcal per serving
- Protein: 5g
- Fat: 6g
- Carbohydrates: 22g
- Fiber: 0g
- Sugar: 14g
- Sodium: 60mg
This Flourless Cake is light yet satisfying, making it the perfect dessert for those looking to enjoy something sweet without the heaviness of a traditional cake. The combination of airy meringue, creamy yogurt, and a delicate touch of sweetness makes each bite a delightful experience. Enjoy this simple and elegant cake, and don’t hesitate to make it your own with creative toppings and accompaniments!
