For this recipe, get:

• 350-400 gr of Greek yogurt
• 3 tablespoons of stevia sweetener (or 6 tablespoons of regular or brown sugar)
• 4 eggs
• 3 tbsp cornstarch
• 1 teaspoon baking powder
• just enough powdered sugar for dusting

Preheat the oven to 170°C. Line a round mold with a diameter of 16/18 centimeters with the appropriate paper. Make it adhere well to the bottom and edges.

Break the eggs, separating the yolks from the whites into two different bowls. Add the stevia or sugar to the yolks and knead them for 5 minutes with a hand mixer. When the mixture is well swollen and homogeneous, add the starch and baking powder, mix well and finally, add the yogurt. Uniform the dough, it must be smooth and free of lumps, keep it at hand.

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Whip the whites with an electric mixer, when they are very frothy and firm, add them to the egg yolk mixture just made. Do it gently so as not to compromise their fluffy texture. Patiently, using a spatula, make light movements from the bottom to the top. This phase is very important, because it will guarantee you a very high and airy dessert.

Transfer everything to the cake pan, move it to distribute the contents well and eliminate any air bubbles. Bake at 170°C for 50 minutes, then lower the temperature to 140°C and continue for another 10 minutes. Turn off the oven and let the cake cool for 10 minutes inside.

Never open it during cooking, the air and humidity outside would compromise its success.

Take it out of the oven and let it cool, then turn it out, sprinkle it with icing sugar and enjoy.