Ingredients:

400g sweetened yoghurt (or plain yoghurt with added sweetener)
4 eggs
40 g of corn starch
Method:

Making the Yogurt: If using plain yogurt, add about 3 tablespoons of maple syrup, agave syrup, or sweetener of your choice, stirring to incorporate well.

Preparation of the Compound:

In a bowl, beat 4 eggs until smooth.
Slowly add 40 g of corn starch, stirring continuously to avoid lumps forming.
Preparation of the Stencil:

Take a 16cm round baking pan and spray it with water. This will help prevent the cake from sticking to the pan.
Line the bottom of the pan with baking paper (parchment) to make it easier to remove the cake once baked.
Cooking:

Pour the mixture into the prepared pan.
Bake the cake in a preheated oven at 180°C for 50-60 minutes. The cake is ready when it is golden on the surface and a toothpick inserted into the center comes out clean.
Cooling and Rest:

Once cooked, let the cake cool to room temperature.
After it has cooled, transfer it to the refrigerator and let it rest for at least 2 hours. This step helps the cake stabilize and makes cutting easier.
Presentation:

Serve the cake fresh from the refrigerator. If you wish, you can dust the surface with icing sugar or garnish it with fresh fruit before serving.
Enjoy your meal!