To prepare a delicious cheese and yogurt cake, start by separating all the necessary ingredients. You will need 4 egg yolks, 150 g of sugar, 250 g of cheese, 200 g of yogurt, 100 ml of milk, the grated zest of one lemon and its juice, 200 g of flour, 1 packet of baking powder, and 4 egg whites. Make sure all ingredients are at room temperature to achieve a uniform and well-homogenized mixture.
In a large bowl, start by mixing the egg yolks with the sugar until the mixture becomes a light-colored, fluffy cream. This step is essential for incorporating air into the batter, which will help the cake be soft and airy. Add the cheese, yogurt, milk, grated zest, and lemon juice, mixing well after each ingredient to ensure perfect homogenization.
In another bowl, sift the flour together with the baking powder, then gradually incorporate the flour mixture into the wet composition, mixing with a spatula or a wooden spoon to avoid developing gluten from the flour. This will keep the cake soft and fluffy. Once you have a homogeneous batter, beat the egg whites until frothy; it is not necessary to beat them to meringue consistency, just until they are frothy and slightly firm. Carefully fold the egg whites into the batter with slow, gentle movements from top to bottom.
Prepare a 24-26 cm aluminum pan with a minimum height of 9 cm. Greased with butter and dusted with flour, this will ensure that the cake does not stick, and the rising during baking will be optimal. Pour the batter into the pan and level the surface with a spatula.
Preheat the oven to 190°C and bake the cake for about 30-40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Once baked, remove the cake from the oven and, if desired, you can sprinkle granulated sugar over it while it is still warm, although this step is optional.
Let it cool completely, then cut it into portions and serve it cold. It is a cake that acquires a special taste and texture after a day spent in the refrigerator, remaining slightly moist and having a consistency similar to that of a firmer cream. This cheese and yogurt cake will surely become a favorite among loved ones, being perfect for any occasion.
In a large bowl, start by mixing the egg yolks with the sugar until the mixture becomes a light-colored, fluffy cream. This step is essential for incorporating air into the batter, which will help the cake be soft and airy. Add the cheese, yogurt, milk, grated zest, and lemon juice, mixing well after each ingredient to ensure perfect homogenization.
In another bowl, sift the flour together with the baking powder, then gradually incorporate the flour mixture into the wet composition, mixing with a spatula or a wooden spoon to avoid developing gluten from the flour. This will keep the cake soft and fluffy. Once you have a homogeneous batter, beat the egg whites until frothy; it is not necessary to beat them to meringue consistency, just until they are frothy and slightly firm. Carefully fold the egg whites into the batter with slow, gentle movements from top to bottom.
Prepare a 24-26 cm aluminum pan with a minimum height of 9 cm. Greased with butter and dusted with flour, this will ensure that the cake does not stick, and the rising during baking will be optimal. Pour the batter into the pan and level the surface with a spatula.
Preheat the oven to 190°C and bake the cake for about 30-40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Once baked, remove the cake from the oven and, if desired, you can sprinkle granulated sugar over it while it is still warm, although this step is optional.
Let it cool completely, then cut it into portions and serve it cold. It is a cake that acquires a special taste and texture after a day spent in the refrigerator, remaining slightly moist and having a consistency similar to that of a firmer cream. This cheese and yogurt cake will surely become a favorite among loved ones, being perfect for any occasion.
Ingredients
300 g ricotta (cottage cheese or another very well-drained creamy cheese) 2 cups (250 ml) of plain yogurt - 125 ml each 2 cups of flour (measured with the yogurt cup) 2 cups of sugar (measured with the yogurt cup) 2 cups of milk (measured with the yogurt cup) 3 eggs grated zest of 1 lemon (I used zest from 1 and a half lemons) juice of 1 lemon 1/2 teaspoon of baking powder (8 g) sugar for decoration