Yolk Dough and Meringue Cake

 

Ingredients:
For the Yolk Dough:

 

• • 30g (3 tbsp) cake flour
  • 10g (1 tbsp) corn starch
  • 240g sugar-free yogurt

 

• • 1 lemon (zested and juiced)
  • 2 pinches of salt
  • 3 egg yolks (large eggs)

For the Meringue:

• • 3 egg whites (large eggs)
  • 50g (5 tbsp) sugar

 

• 10g (1 tbsp) lemon juice

Tip:

• • The total weight of 3 large eggs is approximately 190g before breaking.

 

• • Oven temperature settings: Preheat to 140°C (284°F), bake at 140°C for 30 minutes, reduce to 110°C for 60 minutes, then rest in the oven for 10 minutes (baking time may vary depending on your oven).
  • After cooling completely, separate the cake from the mold and paper.
  • Best enjoyed the next day after refrigeration.

 

Directions:

1. 1. Prepare the Yolk Dough:
      • • In a medium bowl, whisk together the cake flour, corn starch, salt, and lemon zest.
        • In a separate bowl, whisk the egg yolks until smooth.

       

      • Add the yogurt and lemon juice to the egg yolks, mixing until combined.
      • Gradually fold the flour mixture into the egg and yogurt mixture until a smooth dough forms.

 

1. 1. Prepare the Meringue:
      • In a clean, dry bowl, beat the egg whites using an electric mixer or whisk until soft peaks form.
      • Gradually add the sugar and lemon juice while continuing to beat the mixture until stiff peaks form.

 

1. 1. Assemble the Cake:
      • Gently fold the meringue into the yolk dough, being careful not to deflate the meringue.
      • Pour the mixture into a lined cake pan, smoothing the top with a spatula.

 

1. Bake the Cake:
   • • Preheat the oven to 140°C (284°F).
     • Bake the cake at 140°C for 30 minutes, then reduce the temperature to 110°C (230°F) and bake for another 60 minutes.
     • After baking, turn off the oven and let the cake rest for an additional 10 minutes.

    
2. Cool and Serve:
   • • After baking, allow the cake to cool completely in the oven with the door slightly ajar.
     • Once cooled, remove the cake from the mold and paper.

    

   • Refrigerate overnight for the best flavor and texture.

Serving Suggestions:

 

• • Serve with a dollop of whipped cream or fresh fruit.
  • A drizzle of honey or caramel sauce pairs beautifully with the light cake.
  • Garnish with lemon zest for an extra burst of citrus flavor.

 

• Serve as a light dessert after dinner or as a sweet afternoon treat with tea.
• Pair with a scoop of vanilla ice cream for a decadent dessert.

Cooking Tips:

 

• • Ensure that your egg whites are free from any yolk to achieve stiff peaks.
  • Be gentle when folding the meringue into the yolk dough to maintain its airy texture.
  • Allow the cake to cool fully before removing it from the pan to avoid breaking.

 

• If your oven runs hot, reduce the temperature slightly to prevent the cake from over-baking.

Nutritional Benefits:

• • This cake is lower in sugar thanks to the use of sugar-free yogurt.

 

• The use of yogurt provides a good source of protein and calcium.
• The combination of egg yolks and meringue offers a good amount of healthy fats and protein.

Dietary Information:

 

• • Gluten-free (if using gluten-free flour).
  • Vegetarian.
  • Low in sugar.

Nutritional Facts (per serving, based on 10 servings):

 

• • Calories: 150
  • Protein: 5g

 

• • Carbohydrates: 18g
  • Fat: 7g
  • Fiber: 1g

 

• Sugars: 6g

Storage:

• • Store the cake in an airtight container in the refrigerator for up to 3 days.

 

• For longer storage, freeze individual slices for up to 1 month.

Why You’ll Love This Recipe:

• • It’s a light and airy dessert with a delicate lemon flavor.

 

• • The meringue topping adds a perfect sweetness to the tangy yogurt-based dough.
  • The cake’s texture is unique, combining a soft, moist base with a crisp meringue top.
  • It’s a healthier dessert option with minimal sugar, making it a great choice for those watching their sugar intake.

Conclusion:
This Yolk Dough and Meringue Cake is a wonderfully light and refreshing treat. The combination of yogurt and egg yolks creates a moist base, while the meringue topping adds a perfect airy sweetness. With its citrusy notes from lemon and optional garnishes, this cake is sure to impress at any gathering. It’s best enjoyed the day after baking for optimal texture and flavor.