If you’re craving something sweet but want to keep it light, this flourless protein yogurt cake might just become your go-to summer recipe.
Using only four main components, this recipe is simple to prepare, inherently rich in protein, and wonderfully tender.
No matter if you're pairing it with your morning coffee, presenting it to visitors, or having a piece as an afternoon indulgence, it's a delightful dessert you'll wish to recreate often.
Ingredients
- 4 eggs
- 750 g Greek yogurt
- 150 grams of natural sweetener (such as Stevia or Erythritol)
- 50 g cornstarch
Optional toppings
- Fresh berries
- Cherry or berry jam
How to Make It
- Beat the eggs and sweetener together in a large bowl until they become foamy.
- Mix the yogurt until it’s completely smooth.
- Incorporate the cornstarch and stir until thoroughly mixed to form a thick batter.
- Pour the mixture into a square baking dish or casserole pan. If desired, top with fresh berries or a swirl of jam.
- Preheat your oven to 180°C (356°F) and bake for approximately 50 minutes. During the final 20 minutes of cooking, lightly drape some parchment paper over it to avoid excessive browning.
- Great to chill before slicing — it firms up as it sets!
This cake is tender, silky smooth, and mildly sweet—an ideal choice for those aiming to merge nutritious choices with authentic taste.
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Regardless of whether you're adhering to a high-protein diet or simply enjoy straightforward dishes, this yogurt cake is guaranteed to impress you.
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