Biscoff Greek Yogurt Cloud Cake

Name: Biscoff Greek Yogurt Cloud Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: 500g Greek yogurt; 100g Biscoff spread; 3 eggs, separated; 40g caster sugar; 1 tsp vanilla extract; 100g gluten-free flour or plain flour; 1 tsp baking powder; pinch salt; 30g Biscoff biscuits, crushed; 2 tbsp Greek yogurt, for topping

Thick and tangy Greek yogurt is layered with crushed Biscoff cookies and a whisper of honey to create a no-bake dessert that feels decadent but is packed with protein.

35 min8 servingsEasy

You'll needBowlGlasses

Ingredients

500gGreek yogurt
100gBiscoff spread
3eggs, separated
40gcaster sugar
1 tspvanilla extract
100ggluten-free flour or plain flour
1 tspbaking powder
pinchsalt
30gBiscoff biscuits, crushed
2 tbspGreek yogurt, for topping

How to make it

Step 1—

Preheat oven to 180°C and line a 20cm round cake tin with baking parchment

Step 2—

Mix Greek yogurt, Biscoff spread and egg yolks together until smooth and well combined

Step 3—

Add vanilla extract and stir through the yogurt mixture

Step 4—

Sift flour, baking powder and salt into a separate bowl

Step 5—

Fold dry ingredients gently into the yogurt mixture until just combined

Step 6—

In a clean bowl, whisk egg whites until stiff peaks form, then gradually add caster sugar while whisking

Step 7—

Fold meringue into the batter in two additions until no white streaks remain

Step 8—

Pour batter into prepared tin and sprinkle crushed Biscoff biscuits on top

Step 9—

Bake for 20 minutes until golden and a skewer inserted comes out clean

Step 10—

Cool in tin for 5 minutes, then turn out onto a wire rack

Step 11—

Top with extra Greek yogurt and extra Biscoff spread drizzle before serving

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