Jeanna C.: "There are eight eggs in this recipe, and it uses…" Read More
9Ingredients
1090Calories
70Minutes

Store-bought yogurt is convenient, but homemade yogurt is head-over-heels better. While it does take time to incubate, most all of that time is hands-off. Try making it using whole milk. Then, to get things started, you need mere teaspoons of prepared yogurt containing bulgaricus and thermophilus cultures. After you bring the milk to a boil and subsequently cool it comes together inside the oven, where the heat from a lightbulb is enough to kick the process in gear.

Ingredients

  • 250 grams powdered sugar
  • 250 grams softened butter
  • 150 grams all purpose flour
  • 150 grams potato starch
  • 100 grams egg yolks (approximately 6 eggs)
  • 100 grams eggs (approximately 2 eggs)
  • 2 lemons
  • 1 teaspoon vanilla extract
  • 10 grams baking powder

Directions

  1. Preheat the oven to 175–180C.
  2. Cut the butter into small pieces and cream it with a mixer, then slowly add the powdered sugar and continue beating until the mixture is light and foamy.
  3. Beat the eggs lightly with a fork and add them, a little at a time, to the butter and sugar mixture. Repeat this procedure with the egg yolks. Next, add the lemon peel and the vanilla extract.
  4. Sift the flour with the potato starch and the baking powder and fold this mixture carefully into the batter by using a spatula or a wooden spoon.
  5. Butter and flour a cake pan of your choice, pour the batter inside and bake for approximately 20 to 30 minutes until the cake is done.
  6. Remove the cake from the oven and let it cool completely. Serve sprinkled with a generous amount of powdered sugar.
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NutritionView more

1090Calories
Sodium29%DV700mg
Fat92%DV60g
Protein29%DV15g
Carbs43%DV130g
Fiber24%DV6g

PER SERVING *

Calories1090Calories from Fat540
% DAILY VALUE*
Total Fat60g92%
Saturated Fat35g175%
Trans Fat
Cholesterol550mg183%
Sodium700mg29%
Potassium570mg16%
Protein15g29%
Calories from Fat540
% DAILY VALUE*
Total Carbohydrate130g43%
Dietary Fiber6g24%
Sugars63g126%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Jeanna C. 14 Jun 2015
There are eight eggs in this recipe, and it uses powdered instead of granulated sugar for a spongy texture. It is important to just fold in the dry ingredients, do not mix them. You want to keep the frothiness of the eggs in the batter. A finish of powdered sugar is recommended, but lemon sugar would compliment the citrus in the cake.