Description
Luftig-leichter Joghurtkuchen mit zartschmelzender Textur, feiner Zitronennote und eleganter Vanille. Goldgelb gebacken, glänzende Oberfläche, saftig und cremig im Inneren – ein Genuss, der auf der Zunge zergeht.
Ingredients
Scale
- Abrieb von einer großen Biozitrone (zest from one large organic lemon)
- Mark einer Vanilleschote (seeds from one vanilla bean)
- 1 TL Weinsteinbackpulver (1 teaspoon cream of tartar baking powder)
- 5 Eier (5 eggs)
- 120 g Xylit oder anderer Zuckerersatzstoff (120 g xylitol or other sugar substitute)
- 500 g Griechischer Joghurt (500 g Greek yogurt)
- 100 g Puddingpulver (100 g pudding powder, vanilla flavor recommended)
Instructions
- Begin by preheating your oven to 180°C (356°F) using both top and bottom heat. This ensures the oven is at the correct temperature when you are ready to bake the cake.
- Prepare a square baking pan by lining it with parchment paper. This step is important to prevent the cake from sticking to the pan and makes it easier to remove the cake after baking.
- Separate the five eggs, placing the egg whites in one clean mixing bowl and the yolks in another. Make sure no yolk gets into the whites to ensure a stable meringue.
- Using an electric mixer or a hand whisk, beat the egg whites until stiff peaks form. This means that when you lift the whisk out of the bowl, the egg whites will stand up firmly. Set aside.
- To the bowl with the egg yolks, add the xylitol (or your chosen sugar substitute) and whisk together until the mixture becomes thick and creamy. This helps to incorporate air and dissolve the sweetener.
- Add the Greek yogurt, the seeds scraped from the vanilla bean, and the zest from one large organic lemon to the egg yolk mixture. Mix thoroughly until everything is well combined and the mixture is smooth.
- In a separate small bowl, combine the cream of tartar baking powder and the vanilla pudding powder. Stir this dry mixture into the egg yolk-yogurt mixture, ensuring no lumps remain. Mix until fully incorporated.
- Now, gently fold the beaten egg whites into the yogurt mixture. Do this in three additions, using a spatula to carefully combine without deflating the meringue. This step is crucial for a light and airy cake texture.
- Pour the finished batter into the prepared baking pan and smooth the top with a spatula. Place the pan in the preheated oven.
- Bake the cake for about 30 minutes. To check for doneness, insert a toothpick or cake tester into the center of the cake; if it comes out clean, the cake is ready. If not, bake for a few more minutes and test again.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then carefully lift the cake out of the pan using the parchment paper and allow it to cool completely on a wire rack.
- Optional: Before serving, dust the top of the cake with a light sprinkle of powdered sugar or a sugar substitute for an attractive finish. Slice and enjoy!
Notes
For the best flavor, use freshly grated lemon zest and real vanilla bean. If you do not have pudding powder, you can use cornstarch and a little extra vanilla as a substitute. The cake is best served chilled and can be stored in the refrigerator for up to three days. Use the toothpick test to ensure the cake is fully baked. For a gluten-free version, make sure your pudding powder is gluten-free.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
