The texture of this cake is just like a cheesecake, moist, soft and light. Best to chill the cake before serve and to go with a cup of coffee
Ingredients
3 egg yolk (egg - 70g each)
120g natural yoghurt, room temperature
20g dairy whipping cream
35g butter, melted
½ tbsp lemon juice
30g plain flour
15g corn flour[
3 egg white
50g Caster sugar
more blueberries for topping
Instructions
Combine natural yoghurt and melted butter together, add lemon juice and stir till smooth with a hand whisk.
Add in whipping cream and egg yolks, blend well. Sieve in plain flour and corn flour, mix till smooth.
In a cake mixer, whisk egg whites till foamy and add sugar in 3 batches. Whisk till peak form.
Fold egg white in 3 batches to the yoghurt mixture until well incorporated.
Pour half of the batter into a 6 inch round (lined base) cake pan and place some blueberries on it and pour the remaining batter over it. Then drop a few more blueberries on top.
Place the cake pan into bain-marie, a pan with water half way up the sides in pre-heated oven 150C for 70 minutes (I baked 60 minutes). *Place the cake pan at the lowest level in the oven.
Leave cake in pan to cool down completely before removing. Best to chill for few hour before serving.
Recipe by Anncoo Journal at https://www.anncoojournal.com/yoghurt-blueberry-cake/