Yogurt cream cake
Ingredients
- 3 egg yolks + 3 egg whites
- 2.7 oz (80 g) sugar
- 1 tsp vanilla extract
- 3.3 oz (100 g) all purpose flour
- ½ tsp baking powder
- 1.3 oz (40 g) butter, melted
- 2 cups (450 ml) yogurt
- Juice and zest of 1 lemon
- 1 tsp vanilla
- ¾ cup (150 g) sugar
- 2 cups (500 ml) whipping cream
- 0.3 oz (10 g) powdered gelatin
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