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Yoghurt cake with 3 ingredients

Ingredients (for a 20 cm diameter cake tin):

  • 500 ml of natural yoghurt
  • 5 eggs
  • 2 tablespoons erythrol
  • optional vanilla flavouring


  • Frużelina or jam

To prepare the recipe you will need:

24cm cake tin with base


  1. Whisk together the eggs, yoghurt and erythrol. 
  2. Transfer the mixture to a tin lined with baking paper.
  3. Bake for 40 minutes at 180⁰C.
  4. When the cake has cooled, spread the fondant over the top.


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Springform wiht base 24cm_2
  • easy assembly and disassembly of rims
  • easier closing and opening thanks to a metal clamping system
  • sealing edge against leakage
  • corrugated bottom for better heat distribution
  • easier cake removal thanks to non-stick coating PPG - Skandia Extreme Plus
  • the coating is suitable for both sweet and savoury doughs (baking, casseroles)
  • very easy to clean by hand
A set of icons showing warnings when using baking moulds.

- Carbon steel Hi-Top T50
- non-stick coating PPG - Skandia Extreme Plus

Designed in Italy!
VITTERO Sp. z o.o. ul. Elektronowa 2,
03-219 Warsaw, Poland

Please direct any questions or comments to:
[email protected]

Recommendations for use:

  • Designed for use in gas and electric ovens.
  • Do not use in dishwashers or microwaves.
  • Do not use sharp objects that could damage the surface.
  • Grease the inner surface before use.
  • Wash and dry after use.
  • Avoid sudden changes in temperature.
  • Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.