Fluffy Cake with Yogurt and Amaretti Cookies

Name: Fluffy Cake with Yogurt and Amaretti Cookies - Ana N.
Ingredients: 120 g butter; 200 g flour; 1 baking powder; zest of 1 lemon; 150 g cornstarch; a pinch of salt; 4 whole eggs; 2 egg yolks (I use only one); 1 packet of vanilla; 250 ml full; fat plain yogurt; 125 g granulated sugar; 100 g amaretti biscuits.

Desert - Fluffy Cake with Yogurt and Amaretti Cookies by Ana N. - Recipia

To prepare a delicious and fluffy cake, we start by thoroughly creaming half of the sugar with the softened butter, which should be left at room temperature to soften completely. We also add vanilla essence, mixing vigorously until we achieve a creamy composition, similar to airy foam. This step is essential as it will influence the final texture of the cake. In a separate bowl, we separate the four eggs into yolks and whites. We incorporate all the yolks, plus two additional yolks (I used only one), into the whipped butter mixture. Using a mixer, we mix well until the composition becomes homogeneous. Then, we add the yogurt, also brought to room temperature, and the grated lemon zest, which will provide a fresh and pleasant aroma to the cake. We mix again until all the ingredients are well integrated. In another bowl, we beat the egg whites with a pinch of salt until we obtain a firm foam. We gradually add the remaining sugar, continuing to beat until the composition becomes glossy and has a stable consistency. This will contribute to a light and airy texture of the cake. We carefully fold the egg white foam into the butter and yogurt mixture, being careful not to lose the air from the egg whites. We sift the flour, cornstarch, and baking powder, with the cornstarch making the cake very fluffy. We add these dry ingredients to the wet mixture and mix with a spatula, using gentle up-and-down movements to maintain aeration. For an extra flavor, we add crumbled amaretti, which will provide an interesting texture and a special taste. We mix again carefully to distribute them evenly in the batter. We prepare a round mold with a diameter of 24-26 cm, greased with butter and dusted with flour or alternatively lined with parchment paper. We pour the batter into the mold, ensuring it is leveled evenly. We place the mold in the preheated oven at 180 degrees Celsius and let the cake bake for about 35-40 minutes. It is important to do the toothpick test by inserting it in the center of the cake; if it comes out clean, the cake is ready. After baking, we let the cake cool in the mold for a few minutes, then transfer it to a cooling rack. The cake can be served plain or with a chocolate glaze, whipped cream, or fresh fruits, to add a touch of refinement. Enjoy!