We’re making a delicious Cherry Yogurt Cake.

Ingredients:

500g frozen cherries

70g (6 tbsp / 2.5 oz) cornstarch

150g (0.8 cups / 5 ounces) sugar

150ml (0.7 cups / 5 oz) water

3 egg yolks

A pinch of salt

80g (6 tbsp / 2.8 oz) powdered sugar

80g (1 stick) melted butter

1 tsp vanilla

200g flour

1 tsp baking powder

500g Greek yogurt

1 tsp vanilla

50g (4 tbsp / 1.7 oz) cornstarch

3 egg whites

A pinch of salt

130g (0.7 cups / 4.5 ounces) sugar

Powdered sugar for dusting

Instructions:

1.Cherry Filling:

In a saucepan, combine the cherries, 70g cornstarch, 150g sugar, and 150ml water.
Cook over medium heat until thickened. Set aside to cool.

2.Dough:

In a bowl, whisk together 3 egg yolks, a pinch of salt, 80g powdered sugar, melted butter, and 1 tsp vanilla.
Gradually add the flour and baking powder to form a dough.
Separate a small piece of dough and place it in the freezer for 15 minutes.

3.Yogurt Filling:

In a large bowl, combine the Greek yogurt, 1 tsp vanilla, and 50g cornstarch.
In a separate bowl, beat the 3 egg whites with a pinch of salt until soft peaks form.
Gradually add 130g sugar and continue beating until stiff peaks form.
Gently fold the beaten egg whites into the yogurt mixture.

4.Assembling the Cake:

Preheat your oven to 180°C (350°F).
Grease a 20 cm baking pan.
Spread the cherry filling over the bottom of the pan.
Pour the yogurt filling over the cherries.
Grate the frozen dough over the top of the yogurt layer.
Bake for 40 minutes or until the top of the cake rises evenly and is golden brown.

5.Finishing:

Let the cake cool.
Dust with powdered sugar before serving.