1 cup FAGE® Total 0% greek style yogurt, For the 3 milks
1 cup whipping cream , For the 3 milks
1 can condensed milk , For the 3 milks
1 tablespoon liquid vanilla , For the 3 milks
1 teaspoon cinnamon, For the 3 milks
1 cup flour
3/4 cups sugar
1 1/2 baking powder
4 eggs
1/4 cups oil
1/4 cups vanilla essence
1 cup sugar , For the Meringue
1/2 teaspoons cream of tartar, For the Meringue
5 egg whites, For the Meringue
Preparation
0 mins
0 mins
Low
Preheat the oven to 180°C, grease a bundt pan or place cupcake liners in individual molds
Place the flour, 6 tablespoons of sugar, baking powder, and a pinch of salt and mix.
Separate the eggs, place the egg whites in a bowl, beat them until they form peaks, gradually add the remaining sugar.
In another bowl, place the egg yolks and mix with the oil, vanilla, and 2 tablespoons of water. Beat until well combined. Add 1/3 of the flour mixture to the yolks.
Gently fold in 1/3 of the beaten egg whites. Repeat the process until everything is well combined but without overmixing.
Pour the mixture into the molds, bake for 20 minutes, let the cake cool slightly, and place them in a baking dish.
Mix the vanilla, cinnamon, condensed milk, heavy cream, and FAGE Greek Yogurt. Pour the mixture over the warm cake. Cover with plastic wrap and refrigerate for 1 hour until the mixture is fully absorbed.
Combine 1/3 cup of water with the sugar in a pot, boil over medium heat until it reaches the soft ball stage.
While the syrup is boiling, beat the egg whites with the cream of tartar and a pinch of salt. Gradually pour in the syrup in 4 parts. Continue beating until the bottom of the bowl is cool, cover the cake with the mixture and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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