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Cake with sweet cheese and yogurt

Cake with sweet cheese and yogurt


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Melt the butter in a kettle and set it aside. Separate the egg whites from the yolks. Beat the egg whites like a meringue with a tablespoon of vanilla powdered sugar.

Mix the eggs (the 3) with a pinch of salt, then with the sugar and vanilla for 3 minutes, until they become frothy, add the yogurt and continue mixing until everything is well blended.

We put the turmeric, then the flour, the baking powder, the lemon juice, the lemon peel and the orange peel. Mix for another minute, then add the melted butter and mix well again, about 1/2 minute, and at the end we give up the mixer and put the egg white foam that we will wrap in the composition with a spatula, lightly without mixing too much.

Wallpaper a rectangular tray with baking paper (I have one with a detachable ring) and pour the dough.

We make the cream cheese by mixing the ingredients in the mixer: sweet cheese with sugar, eggs and yogurt then vanilla and lemon peel.

With a spoon, place the cream cheese in the dough from place to place.

Bake the cake for 30 or 35 minutes at 180 degrees, or be careful until it browns nicely and passes the toothpick test. I advise you to keep an eye on the oven so as not to dry the cake. Cut the cake only when it is perfectly cooled and then powder it and serve it with pleasure, it is truly wonderful!



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