Fluffy yogurt cake

450 g of natural yogurt at room temperature
5 eggs at room temperature
50 ml of oil, e.g. rapeseed or melted butter

75 g of vanilla pudding powder or potato flour
100 g of sugar
2 tablespoons of lemon juice
pinch of salt

PREPARATION:

Line a 24 cm or similar baking tin with baking paper or use a silicone one. Additionally, we protect the bottom of the form with aluminum foil. We also prepare a larger form, which we will then fill halfway with boiling water.
Mix the yogurt with the yolks, oil and sifted custard powder or potato flour. In a separate bowl, mix the egg whites with salt until stiff. Then add sugar a spoonful at a time until the mixture is thick and shiny. Finally, add lemon juice and mix for a while. Add the egg white mass to the remaining yogurt mass and mix gently with a spoon or spatula. Put the dough into the form, then place it in a larger form and pour boiling water over it. Bake at 180ºC for approx. 30 – 40 minutes until the top is golden brown and the so-called dry stick. After baking, leave it in the tin to cool for about 40 minutes, then remove it from the tin.