Yogurt and Yellow Lemon Cake
Smooth sweet and healthy yoghurt cake with a refreshing touch of yellow lemon, this cupcake is so easy to prepare that you will always want to do it. Delicious!
Reviewed by Editorial Team of Kiwilimón
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1 comentarios
Ingredients
8
Servings
- 1 cup honey cookies, integral
- 2 tablespoons Great Value® granulated sugar
- 5 tablespoons butter, melted
- 1/2 teaspoons cinnamon powder
- 1 teaspoon ginger, grated
- 1 cup low-fat cream cheese
- 1 cup light yogurt
- 1 tablespoon condensed milk
- 1/4 cups lime juice
- 3 White Eggs Great Value®, only the yolks
- 1 cup egg white, for the meringue
- 1/2 cups Great Value® granulated sugar
Preparation
1h
0 mins
Medium
- Preheat the oven to 150 ° C.
- In a food processor, process the cookies until you get a powder. Mix with the sugar, the vanilla, the vanilla and the ginger.
- Spread the dough into a greased and floured cake mold by compacting so that the base is uniform. Reservation.
- In the blender, beat the cream cheese with the yoghurt, the condensed milk, the lemon juice, the zest and the yolks until you get a homogeneous mixture.
- Serve the mixture on the base and bake the cake for 1 hour or until the filling set perfectly well. Remove from the oven and refrigerate for 2 hours. Reservation.
- In the blender, beat the egg whites until sponge and add the sugar. Continue beating until firm peaks are obtained.
- Decorate the cake with the egg whites and blow the egg whites to get some color. Garnish with a slice of yellow lemon and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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