https://d1bq9h9neea2co.cloudfront.net/en/tags/cloud-cake/Recent content in Cloud Cake on 🍽️ Recipes & ⚗️ Analysis by DiegoHugoenFri, 16 Oct 2026 00:00:00 +0000https://d1bq9h9neea2co.cloudfront.net/en/desserts/torta-nuvola-yogurt-greco/Sun, 02 Aug 2026 00:00:00 +0000https://d1bq9h9neea2co.cloudfront.net/en/desserts/torta-nuvola-yogurt-greco/<h1>Greek Yogurt Cloud Cake</h1> <p>Several people asked me for a slightly lighter version, just as good, of the <a href="https://d1bq9h9neea2co.cloudfront.net/en/desserts/torta-nuvola/">Philadelphia cloud cake</a>. I created this Greek yogurt version, already tested and I can confirm it's worth it; it's delicious and still has that cloud effect.</p> <nav class="toc"> <ol> <li><a href="#en-1-ingredients">1. Ingredients</a></li> <li><a href="#en-2-method">2. Method</a></li> <li><a href="#en-3-baking-28cm">3. Baking for 28 cm tin</a></li> <li><a href="#en-4-storage">4. Storage</a></li> <li><a href="#en-5-differences">5. Differences from the cream cheese version</a></li> <li><a href="#en-6-technical-notes">6. Technical Notes</a></li> </ol> </nav> <h2 id="en-1-ingredients">1. Ingredients</h2> <table> <thead><tr><th>Ingredient</th><th>20 cm tin</th><th>28 cm tin (×1.5)</th></tr></thead> <tbody> <tr><td>Full-fat Greek yogurt (5% fat)</td><td>240 g</td><td>360 g</td></tr> <tr><td>Seed oil (sunflower, corn or rice)</td><td>48 g</td><td>72 g</td></tr> <tr><td>Whole milk</td><td>72 ml</td><td>108 ml</td></tr> <tr><td>Egg yolks</td><td>6 (~108 g)</td><td>9 (~162 g)</td></tr> <tr><td>Weak plain flour (type 0, W < 170)</td><td>48 g</td><td>72 g</td></tr> <tr><td>Cornstarch or potato starch</td><td>18 g</td><td>27 g</td></tr> <tr><td>Grated lemon zest</td><td>½ lemon</td><td>1 lemon</td></tr> <tr><td>Lemon juice (in the base)</td><td>12 ml</td><td>18 ml</td></tr> <tr><td>Vanilla extract</td><td>6 g</td><td>9 g</td></tr> <tr><td>Egg whites</td><td>6 (~180 g)</td><td>9 (~270 g)</td></tr> <tr><td>Caster sugar</td><td>84 g</td><td>126 g</td></tr> <tr><td>Lemon juice (in the meringue)</td><td>5 ml</td><td>7 ml</td></tr> <tr><td>Honey (optional)</td><td>14 g</td><td>21 g</td></tr> </tbody> </table> <h2 id="en-2-method">2. Method</h2> <p><strong>Note:</strong> the quantities listed below refer to the 20 cm tin. For the 28 cm tin, see the ingredients table (×1.5 column).</p>https://d1bq9h9neea2co.cloudfront.net/en/desserts/torta-nuvola/Mon, 27 Jul 2026 00:00:00 +0000https://d1bq9h9neea2co.cloudfront.net/en/desserts/torta-nuvola/<h1>Cloud Cake</h1> <div class="toc"> <ol> <li><a href="#ingredients">Ingredients</a></li> <li><a href="#meringue-recalculation-table-by-egg-white-weight">Meringue recalculation table by egg white weight</a></li> <li><a href="#detailed-method">Detailed method</a></li> <li><a href="#water-bath-baking-why-and-how">Water bath baking: why and how</a></li> <li><a href="#metal-tin-vs-silicone-mould">Metal tin vs silicone mould</a></li> <li><a href="#oil-vs-butter">Oil vs butter</a></li> <li><a href="#the-role-of-fats-cream-cheese-yogurt-ricotta">The role of fats: cream cheese, yogurt, ricotta</a></li> <li><a href="#why-the-cake-deflates-and-how-to-prevent-it">Why the cake deflates and how to prevent it</a></li> <li><a href="#the-science-of-meringue">The science of meringue</a></li> <li><a href="#flour-starch-or-potato-starch-what-changes">Flour, starch, or potato starch: what changes</a></li> <li><a href="#notes-on-the-28-cm-tin">Notes on the 28 cm tin</a></li> <li><a href="#sources">Sources</a></li> </ol> </div> <h2 id="ingredients">Ingredients</h2> <p>Recipe with quantities for a <strong>20 cm</strong> tin (base version) and a <strong>28 cm</strong> tin (scaled x1.5). All ingredients at room temperature.</p>