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Recipe by
A light but delicious recipe. You can enrich it with a little jam when serving.
Portion: the weight of the ingredients divided by 5 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Beat the egg whites until stiff with the lemon juice and 1 pinch of salt.
Step 2 of 4: In another bowl combine the yogurt, sugar, egg yolks and grated lemon zest.
Step 3 of 4: Gently fold in the egg whites, mixing from bottom to top so as not to deflate them.
Step 4 of 4: Pour into the cake pan and bake in a preheated oven at 150 degrees for 50 minutes. Turn off the oven and leave it inside for another 15 minutes.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving116 g · 1 of 5 | Per 100 g |
|---|---|---|
| Energy | 687 kJ164 kcal | 590 kJ141 kcal |
| Fat | 7.57 g | 6.5 g |
| of which saturated fatty acids | 3.34 g | 2.87 g |
| Carbohydrates | 17.88 g | 15.36 g |
| of which sugars | 11.67 g | 10.03 g |
| Fibre | 0.13 g | 0.11 g |
| Protein | 7.08 g | 6.08 g |
| Salt | 0.35 g | 0.3 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
