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Recipe adapted from Every Cake You Bake (Polish-only). Makes low-maintenance delicious fluff, like a cheesecake but much lighter.


Set the oven to heat up to 180 degrees.

Take 4 eggs. Separate into whites and yolks, into bowls big enough for a handmixer. Whites in one bowl go into the fridge.

Add about half a cup of sugar (I used half white, half brown) to the yolks and cream them with a handmixer until very pale.

Add 400g of thick Greek/Turkish/Balkan yoghurt, three heaping tablespoons of cake flour, and the zest and juice of one lemon. Mix. Don't overmix.

Wash the mixer attachments very carefully. Take a small tin (round is best), and treat it the way you want to make sure cake doesn't stick to it. Oil + very very fine breadcrumbs work well.

Take the whites out of the fridge. Add a pinch of salt and whip them into absolute stiffness. The kind where you turn the bowl vertical and they don't slide off.

Fold the whites into the yolk-sugar-yoghurt-flour-lemon combo. Very, very gently. Don't even think of mixing.

Pour into the cake tin and put in the oven for 50 minutes. Then eat the first slice while still warm. Try not to eat the whole thing. Yes, it'll still be that good in the morning.

(no subject)

Date: 2012-04-01 06:28 am (UTC)
From: [identity profile] isis-whit.livejournal.com
This sounds delicious!! I might even try it for the Easter holidays. One question: Would a 22 cm diameter tin be small enough?

(no subject)

Date: 2012-04-01 07:23 am (UTC)
From: [identity profile] isis-whit.livejournal.com
Oh excellent, thank you for sharing! :)

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Beth Winter

October 2014

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