@@cocojanel9569 Rude comment. Nobody is forcing you to print a recipe, you can just read it from your device. My internet is often unavailable and when I cook I prefer to have a recipe written on paper to make notes. For me it's also inconvenient to have to click on a phone with dirty hands.
thought it would not work, but it did, it is a decent flavorful flourless cake, its consistency is a mixture between cheesecake and a fluffy cake, more on the moist side, not dense at all it is low sugar, it is made with few ingredients, it has no oil, no butter, no flour, it is perfect for my friend who has severe gluten allergies it can also be done in a bundt cake mold so you skip the parchment paper part, I recommend it
Yummm it’s so delicious. I make it all the time. I don’t add lemon zest. I add 3 tablespoons of good quality natural peanut butter into the mix. When cooked and cooled down, I mix plain Greek yogurt with maple syrup and peanut butter and combine well. Then spread it all over the top. It’s so yummy. You must try the peanut butter
Ciao Valentina another awesome dessert looks so moist and delicious kinda reminds me of a pound cake 😋so nice and light for summertime hope all is well my friend always injoy watching take care
Ciao Valentina, Come Stai. Wow 😳 that looks incredible and very edible. Is this technically a Souffle.? Maybe without the cornstarch and baking powder. Call it what you want I would love a slice 🍰. Never had this at my Nonna's house :-D . I guess almost any flavor would be good. A must try. Have a Blessed and Beautiful Day. Ti Amo Amica Mio, Dio Ti Benedica 🇺🇸✝️🇮🇹📖✌️💞🙏🥀😘😘
@@HowTasty Ciao Valentina, I do enjoy the occasional Souffle. I have worked at places where they were on the Menu, appetizer and dessert. I have some raisins soaking in milk getting soft so I can puree them and add them to my cinnamon raisin bread with chopped rehydrated apricot. It's a favorite of my neighbors when I baked and share. I hope you make something Savory 🤞 this week. See you Friday. Ti Amo Amica Mio, Dio Ti Benedica 🇺🇸✝️🇮🇹📖✌️❤️🙏🥀😘😘
I am a fan of yogurt cakes and i love your recipe...just perfect for that sweet craving.... Thank you so much Valentina....Iam sure even i cant wait to cut ot after its out of the oven 😅
Hi Richa, so glad you liked it! It would be very challenging making a cake with this texture without eggs! I'm afraid I could make something similar but quite the same! Have a great week my friend
Olá Valentina Vou tentar fazer sua receita. Já tentei fazer 5 receitas mas qdo tiro do forno ele abaixa, não fica como o seu. Depois volto pra te contar como ficou. Obrigada ⚘️ ⚘️ ⚘️ ⚘️
So glad you like it! Yes, all purpose flour works well instead of cornstarch. I suggest to use Greek yogurt that is thicker than regular yogurt, it gives a better cake's texture.
Quite successful; it had a soft and fluffy texture with none of the 'eggy' flavour. I added two tsp of lemon extract instead of vanilla and it ruined the flavour though. Also it did come out with a cracked top like yours but didn't become rubbery like others I've tried. however was a little soggy at the base whilst the top was rather burnt.
Glad you liked it! If it was undercooked at the base and too dark on top it depends on your oven. I used electric oven, fan off and upper+lower heat. If you have a different type of oven, I suggest to low a bit the temperature, cook for some minutes more and place am aluminium foil on top of the cake before it becomes too brown.
4 eggs room temperature, medium-large size 110 g (1/2 cup) caster sugar 1 tsp vanilla paste or vanilla extract The zest from 1/2 lemon you can substitute it with orange zest or add 1 extra tsp of vanilla 325 g (11,5 oz) unsweetened Greek yogurt I've used 0% fat Greek yogurt, you can use full fat Greek Yogurt for a more rich and creamy cake 55 g (1/2 cup+1 tbsp) cornstarch 1/4 tsp baking powder
I’ve done it and it looks great, fluffy, but it tastes very (too much) eggy. It looks great, but tastes like an omelette. I think I’ll make this using powder matcha next time, something to give some flavour, I’m open to tips ☺️
Hello Heloisa and welcome to my channel! Did you use lemon zest? As I said in the video subtitles at 2:09 it's very important to use flavoring in a cake like this where eggs are the main ingredients. Usually the zest of lemon or orange + vanilla is the best for eggy taste!
Ciao Luisa, puoi attivare i sottotitoli in italiano sotto al video (è l'icona con scritto CC). Se poi clicchi l'icona dell'ingranaggio sotto al video, selezioni i sottotitoli e scegli come lingua "Italiano", avrai i sottotitoli in lingua italiana ;)
PRINTABLE recipe in the infobox, enjoy! 😋
Yeah sure...let's waste paper when we could just view it online 🙄
@@cocojanel9569 Rude comment. Nobody is forcing you to print a recipe, you can just read it from your device. My internet is often unavailable and when I cook I prefer to have a recipe written on paper to make notes. For me it's also inconvenient to have to click on a phone with dirty hands.
thought it would not work, but it did, it is a decent flavorful flourless cake, its consistency is a mixture between cheesecake and a fluffy cake, more on the moist side, not dense at all
it is low sugar, it is made with few ingredients, it has no oil, no butter, no flour, it is perfect for my friend who has severe gluten allergies
it can also be done in a bundt cake mold so you skip the parchment paper part,
I recommend it
Hi Victoria and welcome to my channel! Thanks for your precious feedback
Yummm it’s so delicious. I make it all the time. I don’t add lemon zest. I add 3 tablespoons of good quality natural peanut butter into the mix. When cooked and cooled down, I mix plain Greek yogurt with maple syrup and peanut butter and combine well. Then spread it all over the top. It’s so yummy. You must try the peanut butter
Sounds delicious, well done!
Ciao Valentina another awesome dessert looks so moist and delicious kinda reminds me of a pound cake 😋so nice and light for summertime hope all is well my friend always injoy watching take care
Made this today it came out really good thanks for the recipe! 😊
Hello Sarah and welcome to my channel! So glad you liked it, thanks a lot for your precious feedback, it means a lot
Looks yummy, God willing I will try it on the weekend. 😊
Can't wait for your feedback! Stay connected with my channel, new recipe videos are coming every week
This looks sooo good! It looks so fluffy and light, I need to try this soon - thank you for sharing Valentina!
Glad you like it Elliott!
Wow looking super delicious an tasty for sure
Love how you showed how to put paper around sides and water bath thank you
Thanks for your comment, glad you like it! Stay connected for new recipe videos 😘
Looks Yummy!!! Thanks!!!😋😋😋😊😊😊
Very very beatifuulllll👍👍❤️❤️❣️❣️😃
Glad you like it, thank you!!
Looks Yummy!!! Thanks!!!😋😊
How much degrees do I put for the oven
Love it ❤❤❤❤
So glad you like it! I’ve just made a similar Ricotta Cake on my channel, check it out, I’m sure you will like it! Much love 💕
Ciao Valentina, Come Stai. Wow 😳 that looks incredible and very edible. Is this technically a Souffle.? Maybe without the cornstarch and baking powder. Call it what you want I would love a slice 🍰. Never had this at my Nonna's house :-D . I guess almost any flavor would be good. A must try. Have a Blessed and Beautiful Day. Ti Amo Amica Mio, Dio Ti Benedica 🇺🇸✝️🇮🇹📖✌️💞🙏🥀😘😘
Ciao Edward! Not quite a souffle, but the texture is very similar! Surely your nonna would have loved it
@@HowTasty Ciao Valentina, I do enjoy the occasional Souffle. I have worked at places where they were on the Menu, appetizer and dessert. I have some raisins soaking in milk getting soft so I can puree them and add them to my cinnamon raisin bread with chopped rehydrated apricot. It's a favorite of my neighbors when I baked and share. I hope you make something Savory 🤞 this week. See you Friday. Ti Amo Amica Mio, Dio Ti Benedica 🇺🇸✝️🇮🇹📖✌️❤️🙏🥀😘😘
I am a fan of yogurt cakes and i love your recipe...just perfect for that sweet craving.... Thank you so much Valentina....Iam sure even i cant wait to cut ot after its out of the oven 😅
Eheh, sometimes I can't wait to cool the cake down, I know you understand me :D have a great week!
Looks delicious! Would love to see an eggless version of this cake. Thank you :)
Hi Richa, so glad you liked it! It would be very challenging making a cake with this texture without eggs! I'm afraid I could make something similar but quite the same! Have a great week my friend
Thanks ❤
Wow, it looks so fluffy 😍
It is! Glad you like it
Perfect and taste cake
Glad you like it, thank you!
Olá Valentina
Vou tentar fazer sua receita. Já tentei fazer 5 receitas mas qdo tiro do forno ele abaixa, não fica como o seu. Depois volto pra te contar como ficou. Obrigada ⚘️ ⚘️ ⚘️ ⚘️
Olá e seja bem-vindo ao meu canal! Me conta, espero que você tenha ficado satisfeito!
Thank you for the wonderful recipe! Is it possible to use all purpose flour instead of cornstarch? How about regular yogurt rather than Greek yogurt?
So glad you like it! Yes, all purpose flour works well instead of cornstarch. I suggest to use Greek yogurt that is thicker than regular yogurt, it gives a better cake's texture.
@@HowTasty thank you for your advice!!
Bake at both rod on??
Yes, no fan and upper+lower heat.
Quite successful; it had a soft and fluffy texture with none of the 'eggy' flavour. I added two tsp of lemon extract instead of vanilla and it ruined the flavour though. Also it did come out with a cracked top like yours but didn't become rubbery like others I've tried. however was a little soggy at the base whilst the top was rather burnt.
Glad you liked it! If it was undercooked at the base and too dark on top it depends on your oven. I used electric oven, fan off and upper+lower heat. If you have a different type of oven, I suggest to low a bit the temperature, cook for some minutes more and place am aluminium foil on top of the cake before it becomes too brown.
4 eggs room temperature, medium-large size
110 g (1/2 cup) caster sugar
1 tsp vanilla paste or vanilla extract
The zest from 1/2 lemon you can substitute it with orange zest or add 1 extra tsp of vanilla
325 g (11,5 oz) unsweetened Greek yogurt I've used 0% fat Greek yogurt, you can use full fat Greek Yogurt for a more rich and creamy cake
55 g (1/2 cup+1 tbsp) cornstarch
1/4 tsp baking powder
😊😊
The 1940s Era edition of this cake has Graham cracker & twizzlers 😊😊😊
I’ve done it and it looks great, fluffy, but it tastes very (too much) eggy. It looks great, but tastes like an omelette. I think I’ll make this using powder matcha next time, something to give some flavour, I’m open to tips ☺️
Hello Heloisa and welcome to my channel! Did you use lemon zest? As I said in the video subtitles at 2:09 it's very important to use flavoring in a cake like this where eggs are the main ingredients. Usually the zest of lemon or orange + vanilla is the best for eggy taste!
I made it with zest of three lemons, really like it.
mmmmm
Glad you like it! Stay connected for new recipe videos
Has anyone made this??
Does it look the same as this?❤
Fluffy yogurt cake no flour but then add 1/2 cup of starch. where's my head smack emoticon when I need it.
Promo`SM 💞
Thats stopping stopping big problem
Corn starch killed it 😢
In italiano la ricetta
Ciao Luisa, puoi attivare i sottotitoli in italiano sotto al video (è l'icona con scritto CC). Se poi clicchi l'icona dell'ingranaggio sotto al video, selezioni i sottotitoli e scegli come lingua "Italiano", avrai i sottotitoli in lingua italiana ;)