Materials

50g butter, 200g yogurt, 70g sugar, 4 eggs, 45g low gluten flour, 25g cornstarch, a few drops of white vinegar

Practice

1. mold oiled and dusted with flour and set in the refrigerator to chill

2. butter melted over water

3. add yogurt, stirring well

4. Add the yogurt and mix well

4. Add the egg yolks in small portions and mix well to add 1

5. Add 4

6. Sift in the powder and mix well with a rubber spatula to form an egg yolk batter

7. Beat the egg whites with a few drops of white vinegar until they are 9 parts per minute

8. Add the egg white batter to the egg yolk batter in three portions and mix well with a rubber spatula in a rapid manner

9. Pour the batter into the molds and knock a few bubbles out on the table

10. Preheat the oven to 160 degrees Celsius for 50 minutes, then 170 degrees Celsius for 20 minutes in a water bath on the penultimate shelf

11. Cool slightly, then unmold and chill in the refrigerator