Delicious! Yogurt and lemon cake
Soft yoghurt sweet and healthy pastry with a refreshing touch of yellow lemon, this cupcake is so easy to prepare that you will always want to do it. Delicous!
Ingredients
1 cup whole honey cookie
2 tablespoons Refined Sugar Great Value
5 tablespoons melted butter
1/2 teaspoon ground cinnamon
1 teaspoon grated ginger
1 cup light cream cheese
1 cup light yoghurt
1 tablespoon condensed milk
1/4 cup lemon juice
3 pieces Great Value White Egg only the yolks
1 cup of egg white for meringue
1/2 cup refined sugar Great Value Preparation Preheat oven to 150 ° C. In a food processor, process the cookies until a powder is obtained. Mix with sugar, butter, vanilla and ginger. Spread the mastic in a greased and floured pastry cake compacting so that the base is even. Reservation.
In the blender, beat the cream cheese with the yoghurt, condensed milk, lemon juice, zest and yolks until a homogeneous mixture is obtained. Serve the mixture on the base and bake the cake for 1 hour or until the filling fits perfectly. Remove from oven and refrigerate for 2 hours. Reservation. Whisk the egg whites until soft and add the sugar. Continue beating until firm peaks. Decorate the cake with the whites and blow the whites to get a little color. Garnish with a slice of lemon and enjoy.
2 tablespoons Refined Sugar Great Value
5 tablespoons melted butter
1/2 teaspoon ground cinnamon
1 teaspoon grated ginger
1 cup light cream cheese
1 cup light yoghurt
1 tablespoon condensed milk
1/4 cup lemon juice
3 pieces Great Value White Egg only the yolks
1 cup of egg white for meringue
1/2 cup refined sugar Great Value Preparation Preheat oven to 150 ° C. In a food processor, process the cookies until a powder is obtained. Mix with sugar, butter, vanilla and ginger. Spread the mastic in a greased and floured pastry cake compacting so that the base is even. Reservation.
In the blender, beat the cream cheese with the yoghurt, condensed milk, lemon juice, zest and yolks until a homogeneous mixture is obtained. Serve the mixture on the base and bake the cake for 1 hour or until the filling fits perfectly. Remove from oven and refrigerate for 2 hours. Reservation. Whisk the egg whites until soft and add the sugar. Continue beating until firm peaks. Decorate the cake with the whites and blow the whites to get a little color. Garnish with a slice of lemon and enjoy.
Source.I21
