Ingredients:
4 eggs
70 g of sugar
350 g of Greek yogurt
40 g of corn starch

40 g of baking powder
Lemon peel
1 teaspoon of vanilla essence
Procedure:
Divide the egg whites from the yolks and whip them with the sugar. Then add the yogurt, starch, yeast, lemon zest and vanilla. Whip the egg whites until stiff and add them to the mixture, pour into a 21×7 cm mold and bake at 170° for 30 minutes.