Yoghurt Lemon Starch Pie (no flour)

An unusual cake made from eggs, yoghurt and starch, which is prepared without flour, will be a discovery for those who like to experiment in the kitchen with exquisite original recipes. This pie is a juicy and at the same time airy and tender dessert pastry with a light lemon-yoghurt sourness. In general, you need to try and enjoy!

Ingredients

• Natural yogurt (Turkish or Greek) - 350 g
• Eggs - 4 pcs.
• Sugar - 70 g
• Potato starch - 50 g (2 tablespoons)
• Lemon - 1 pc.
• Vanillin - 1 pinch
• or vanilla sugar - 1 tsp
• Powdered sugar (for serving) - 0.5 tbsp. spoons

Directions

1. Prepare the required ingredients.
2. I used 7% fat yogurt, Turkish.
3. Separate the yolks into a mixing bowl (leave the egg whites in another bowl for beating).
4. Add sugar and vanillin (or vanilla sugar) to the yolks.
5. Beat the yolks and sugar with a mixer until a light fluffy cream is obtained. Beat for about 2 minutes at high speed.
6. Wash the lemon thoroughly, wipe dry. Using a fine grater, remove the zest from the lemon (only the yellow peel layer) and add to the yolk-sugar mixture.
7. Sift potato starch here and add natural yogurt.
8. Whisk the ingredients until smooth.
9. Turn on the oven to preheat to 180 degrees.
10. In a bowl with egg whites, squeeze 5 ml of lemon juice and beat until firm peaks.
11. In several approaches, in a circular motion with a spatula (or whisk) from the bottom up, insert the whipped egg whites into the dough.
12. Stir in the proteins thoroughly, but very carefully, so that the dough eventually turns out to be fluffy and airy.
13. Cover the baking dish, including the sides, with parchment (I have a detachable dish with a diameter of 18 cm).
14. Pour the dough into a mold.
15. Bake the yoghurt pie in a preheated 180-degree oven for about 40 minutes. The finished cake will rise a lot during baking, but as it cools, it will settle down a little, this cannot be avoided.
16. Let the cake cool for about 10 minutes right in the mold.
17. Then carefully remove the rim and transfer the airy yoghurt pie onto a plate. Cool completely and sprinkle with powdered sugar if desired.
18. Puffed yoghurt-lemon starch cake ready to serve.
19. Bon Appetit!