To prepare this Culinary Yogurt cake, whip the egg yolks with 75 g of sugar.
Then add the Quescrem Culinary Yogurt and the sunflower oil and continue beating until smooth.
On the other hand, make a meringue with the egg whites and the rest of the sugar. Stir the meringue into the previous batter. Add the almond flour, plain flour, and the impeller a little at a time.
Wrap the mold in silicone paper, fill with the mixture and bake at 170º C for 45 minutes.
Once cooled, sprinkle with powdered sugar.