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5 Eggs (separate the egg white from the yolk)
100g Sugar
400g Natural yoghurt
50g Corn starch, 1 Tsp Baking powder
1 Tbsp Vanilla extract

Bake at 320°F / 160°C for 45 - 50 minutes

I have never eaten such a creamy yoghurt cake before! Everyone will ask you for a recipe

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