Flourless Yogurt Cake - Light Fluffy, Almost Like Cheesecake
The light fluffy texture of this fantastic flourless yogurt cake is almost soufflé-like and the flavour is tangy and cheesecake-like. It's a decadent treat you can eat without feeling guilty - a lightened up cheesecake made without heavy cream cheese. Serve it just plain, sprinkled with a dusting of powdered sugar, or dress it up for company with billows of softly whipped cream and a pile of fresh berries.
Equipment
- 1 Pressure Cooker with trivet
- 1 9-inch round cake pan greased
Ingredients
Ingredients
- 4 large eggs separated
- ¼ teaspoon fine sea salt
- ½ cup sugar
- 1 ¼ cups plain Greek yogurt 2% fat or higher
- 1 teaspoon pure vanilla extract
- 6 tablespoons starch corn, potato, arrowroot, or mix
- icing sugar for dusting
- lightly sweetened whipped cream optional
- fresh fruit or berries optional
Instructions
Instructions
- First, grease your 9-inch cake pan real good. Preheat your oven to 350°F if you’re also baking traditionally, but for the pressure cooker, just get it prepped with that an inch of water for the broth depth.
- Next, beat the egg yolks and sugar in a large bowl until they look pale and fluffy. Then add in your Greek yogurt and vanilla extract. Stir until it’s all nice and even.
- In another bowl, whip the egg whites with sea salt till they hit stiff peaks. Gently fold the whipped whites in three parts to the yogurt mix.
- Sift the starch over your batter and fold it in just enough to mix. Pour the batter into your pan and smooth the top.
- Set the cake pan inside your pressure cooker on a trivet, making sure the water is at the broth depth. Lock the lid, heat the pot, and wait for that float valve to pop up. Cook for around 30 minutes.
- When time’s up, turn off the heat and do a natural release. Once it’s safe to open, take out the pan and let the cake cool.
- Dust it with icing sugar and serve with whipped cream and fresh berries if desired.
Notes
Use organic cornstarch for best results.