Milk the yogurt cheese: line a colander with 4 layers of paper towels and place 5 cups of natural yogurt. Let it drain for 8 to 10 hours.
Preheat the oven to 400°F (hot). Grease a 20 cm diameter cake pan with oil.
Prepare the batter: in a bowl, mix well 1 cup of yogurt cheese, sugar, flour, eggs, and vanilla extract. Pour the batter into the prepared pan. Bake in a hot oven for 1 hour and 15 minutes, or until, when you insert a toothpick in the center, it comes out clean. Serve at room temperature.
Milk the yogurt cheese: line a colander with 4 layers of paper towels and place 5 cups of natural yogurt. Let it drain for 8 to 10 hours.
Preheat the oven to 400°F (hot). Grease a 20 cm diameter cake pan with oil.
Prepare the batter: in a bowl, mix well 1 cup of yogurt cheese, sugar, flour, eggs, and vanilla extract. Pour the batter into the prepared pan. Bake in a hot oven for 1 hour and 15 minutes, or until, when you insert a toothpick in the center, it comes out clean. Serve at room temperature.
Preheat the medium oven (150°C)
Grease a rectangular cake pan with butter measuring 18 x 25 cm
Prepare the batter: beat well in a blender the cheeses, condensed milk, milk, cornstarch, egg whites, and lemon zest
Transfer to a large bowl and reserve
Beat the egg yolks until fluffy and carefully add them to the reserved mixture
Pour the batter into the prepared pan and place it in the oven
Bake for about 1 hour, or until, when you insert a toothpick in the center, it comes out clean
Let the cake cool in the oven with the door partially open, using the handle of a wooden spoon as support
Prepare the topping: in a medium pan, heat over medium all ingredients, stirring until slightly thickened
Let it cool
Pour it over the cake and refrigerate for about 2 hours, until firm
After being ready, the cake has a creamy layer and a firmer one
Cut into small squares and serve chilled.
