Pastry is an art form where simplicity often meets excellence. Cyril Lignac’s Yogurt Cake is the perfect illustration. This classic dessert, revisited by a great chef, combines disconcerting ease of preparation and a wealth of flavors that delight the palate. Loved for its soft and light texture, this yogurt cake is distinguished by the subtle addition of lemon, a fresh touch that harmonizes perfectly with the sweetness of the yogurt.
This recipe is ideal for those looking to make a dessert without complications, but with a result worthy of a gourmet restaurant. The secret lies in the quality of the ingredients and the care taken at each stage of preparation. The eggs must be at room temperature to ensure that the egg whites are perfectly whipped, while choosing a plain unsweetened Greek yogurt ensures a creamy and rich base.
The preparation begins with the careful separation of egg whites and yolks, each playing a key role in the texture of the cake. The yolks, mixed with sugar, provide richness and a golden color, while the whipped egg whites incorporate air into the batter, giving it that characteristic airy lightness. The addition of lemon zest brings a tangy and fragrant note, balancing the sweetness of the cake.
Each step of this recipe is an invitation to rediscover the simple pleasures of baking. The mixing of dry ingredients, the delicacy when incorporating the egg whites, and the care taken in cooking, are all moments that make creating this cake an experience as enjoyable as eating it. The end result is a soft, light and delicately perfumed cake, perfect for a family dessert or to accompany a tea with friends.
Preparation time: 20 min
Cooking time: 30 min
For a 20 cm mold
Ingredients :
4 eggs (at room temperature)
70 g sugar
350 g plain Greek yogurt (unsweetened)
40 g of cornstarch
4 g baking powder
Lemon zest (yellow part only)
1 teaspoon vanilla essence (optional)
Icing sugar for decoration
Preparation :
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