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Yogurt and Yellow Lemon Cake

Name: Yogurt and Yellow Lemon Cake
Prep time: 60 min
Cook time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 cup honey cookie, integral; 2 tablespoons Great Value® Refined Sugar; 5 tablespoons butter, melted; 1/2 teaspoons cinnamon powder; 1 teaspoon ginger, grated; 1 cup light cream cheese; 1 cup light yogurt; 1 tablespoon condensed milk; 1/4 cups lemon juice; 3 White Eggs Great Value®, only the yolks; 1 cup egg white, for the meringue; 1/2 cups Great Value® Refined Sugar

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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!

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Ingredients

8 portions

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Preparation

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.

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