Yogurt Soufflé Cake

Separate the room-temperature eggs into whites and yolks.

Whisk the yolks with sugar until the crystals dissolve and the mixture becomes pale.

Next, stir in the baking powder and starch, mixing well again.

Pour in all the yogurt and mix thoroughly until smooth. The batter is almost ready.

Now whip the egg whites to stiff peaks for about 15 minutes.

Fold the whipped whites into the yolk mixture gently to preserve the airy texture. Optionally, you can add dried cherries, raisins, or other berries.

Line a baking sheet with parchment paper. Pour the batter in, place it in an oven preheated to 170°C (340°F), and bake for 30-40 minutes.

Remove the baked soufflé and carefully peel off the paper.