YOGHURT CAKE

  • 400 g natural yoghurt
  • 80 g sugar
  • 3 big eggs
  • 30 g Lutkala Multifunctional
  • lemon zest

Beat egg whites to stiff foam, adding sugar in batches. Add to the remaining mixed ingredients. Pour into cake tin (fi 19-20 cm). Bake for 40-50 minutes at 180°.

eggs

Beat egg whites to stiff foam.

sugar

yoghurt

30 g Lutkala Multifunctional

lemon zest

Bake for 40-50 minutes at 180°.

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