INGREDIENTS
(16 cm mold)
3 eggs
8g lemon juice
250g Greek yogurt
30g “00” flour
10g cornstarch
65g sugar grated lemon peel

PREPARATION
1. Divide the yolks from the whites.
2. Combine the grated lemon peel, the yogurt and the sifted flours with the egg yolks, mix well with the help of a whisk.
3. Add the lemon juice to the egg whites (at room temperature) and begin to beat with electric whisks. As soon as foam appears on the surface, add 1/3 of the sugar and continue beating, adding the pumpkin three times. You will have to get a smooth, whipped mixture.
4. Add the egg whites to the yolk mixture, 3 times, mixing gently from the bottom up.
5. Pour the mixture into the 16cm cake tin, lined with baking paper.
6. Place the cake pan in a slightly larger pan and then place it on a baking sheet and add a little water to create steam during baking.
7. Cook at 110 degrees for 50 minutes and at 170 for 10 minutes. At the end of cooking, leave the cake in the turned off oven for another 10 minutes.
8. Let cool in the refrigerator, sprinkle with icing sugar and enjoy the cold cake.