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:

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

 

Oven temperature settings:

1. 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).
2. After cooling completely, separate the cake from the mold and paper.
3. Best enjoyed the next day after refrigeration.

 

Directions:

Prepare the Yolk Dough:

1. In a medium bowl, whisk together the cake flour, corn starch, salt, and lemon zest.
2. In a separate bowl, whisk the egg yolks until smooth.

 

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

 

Prepare the Meringue:

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

 

Assemble the Cake:

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

 

Bake the Cake:

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

 

Cool and Serve:

1. After baking, allow the cake to cool completely in the oven with the door slightly ajar.
2. Once cooled, remove the cake from the mold and paper.
3. Refrigerate overnight for the best flavor and texture.