GLUTEN FREE YOGHURT CAKE

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

Beat egg whites to stiff foam, adding sugar in batches. Add to the remaining mixed ingredients. Pour into a springform cake tin (fi 20-22 cm). Bake for 40-50 minutes at 180°. The given amount is enough to obtain two springform cake tins.

eggs

Beat until stiff, adding sugar in batches.

sugar

yoghurt

Lutkala Pure

lemon zest

Mix gently.

Pour into a springform pan.

Bake for 40-50 minutes at 180°.

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