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1
Pre-heat a low-fan convection oven to 300u00b0F. In a bowl, whisk together the hung yogurt, milk, and oil.
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2
Then, whisk in 80 grams of sugar, plus the egg yolks and the lemon juice.
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3
Make the French meringue: In a clean, separate bowl, whip the egg whites on medium speed. Gradually sprinkle in the 120 grams of sugar while whipping the egg whites. Once all sugar has been added, turn the mixer up to medium-high speed and whip until firm, but glossy peaks are formed.
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4
Fold the French meringue into the mix. Then, gently fold in the sifted cornstarch.
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5
Bake for about 35 minutes, or until a skewer comes out clean.
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6
Chill the cake for at least four hours prior to serving. Once chilled, serve with fruit compote or fruit puree, if you like.
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7
In a large pot, heat the milk to 180u00b0F. Once the milk reaches that temperature, cool it in a bowl sitting over ice and reduce the heat to 115u00b0F.
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8
Once the milk reaches 115u00b0F, mix in the starter culture.
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9
Place the mixture in a large container and let stand at room temperature for 8 to 12 hours to ferment. After fermentation, place in the fridge and chill completely, about 4 hours.
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10
Pour the mixture into a cheese cloth and let hang for 6 to 8 hours. Discard the drained liquid.
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11
*Prepare the yogurt at least one day in advance of making the cloud cake.
