- Cover an 18/20 cm glass dish with baking paper.
- In a bowl, mix the yogurt with the eggs with a hand whisk
- Add the sifted cornstarch to the mixture and mix well
- Pour the mixture into the dish and bake at 170°C for 35 to 50 minutes
- The cake is ready when it is golden brown on the surface
- Remove from the oven, let cool,
- Finally, place in the refrigerator for 1 to 2 hours before enjoying.
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