2024-10-06 12:00:46
Even if breakfast is not essential, I am one of those people who are used to eating in the morning to start the day with energy and something in my stomach; and even if I usually repeat what I eat for breakfast, on weekends I want something more elaborate and tasty and that’s all the recipe I choose to enjoy something protein-rich, low in carbohydrates and satiating.
Soft gluten-free yogurt cake
Milk-based cakes or pastries are my favorites because they do not have a strong sweet taste and above all they are very satiating and a source of quality proteinsthat’s why I recommend this soft gluten-free yogurt cake for weekend breakfast.
We need to make a cake with 8 slices: 4 egg, 400 grams of natural unsweetened yogurt, 35 grams of Corn starch and 20ml of sweetener suitable for cooking or to taste, and you can also add a pinch of salt, lemon or orange zest, vanilla essence or anything else to flavor.
We will start by making this yogurt cake Preheat the oven to 170ºC and prepare a round mold of approximately 20 cm in diameter. To make it easier to remove from the mold, we can place non-stick paper on the base and lightly grease the sides with delicate sunflower or olive oil.
First of all we drain the visible liquid from the yogurtsYou can use cheesecloth, a clean, lint-free cloth, or several layers of kitchen paper over a sieve to remove as much water as possible.
Next we weigh the yogurt which I had to make sure we had 400 grams and if not we add a little more of this ingredient; for later separate the egg whites from the yolks, and save the first ones for the last minute.
With manual rods we beat the egg yolks with the lemon zest or the chosen flavouring, the sifted corn starch and the sweetener, and add the yoghurt. We mix until obtain a cream without lumps.
With a whisk mixer Whip the egg whites until stiff and add them to the previous mixture. with enveloping movements, so as not to lose the air obtained.
We put the mixture into the mold and cook for 50-55 minutes Noting that at the beginning it will rise a lot, but then when it comes out of the oven the preparation will lower, let it cool and we can put it in the refrigerator to serve it very cold.
I love this breakfast as a delicious weekend alternative, rich in quality proteins, low in carbohydrates and very satiating that we can accompany with the fresh fruit we like most and our favorite infusion.
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