Ingredients:

• 3 eggs
• 8g lemon juice
• 250g Greek yogurt
• 30g of “00” flour
• 10g cornstarch
• 65g of sugar
• Grated lemon peel

Preparation:

1. Separate the whites from the yolks.
2. Mix the grated lemon peel, yogurt and sifted flour with the egg yolks, beating well with a whisk.
3. Add the lemon juice to the egg whites (at room temperature) and beat with an electric whisk. When foam appears, gradually add 1/3 of the sugar in three parts, beating until you obtain a light and fluffy mixture.
4. Add the egg whites to the yolk mixture in three batches, mixing gently from bottom to top.
5. Pour the mixture into a 16cm cake tin, previously lined with baking paper.
6. Place the cake pan inside a larger cake pan and then onto a baking sheet. Add a little water to create steam during cooking.
7. Bake at 110 degrees for 50 minutes and then at 170 degrees for 10 more minutes. When finished, turn off the oven and leave the cake inside for another 10 minutes.
8. Chill in the refrigerator, sprinkle with icing sugar and enjoy this cake in its delicious cold version.

Feel the lightness and enjoy this dessert that will transport you to a cloud of softness!