Indulge in this super delicious and easy to make cake that I bake three times a week

Components:

1. 3 eggs
2. 200g of flour
3. One tsp baking soda
4. One tsp vanilla essence
5. 60g of powdered sugar

Combine these components.

Regarding the Crumble:

• 60g of chilled butter
• Squash using your palms.

Regarding the Dough:

• three yolks from eggs Work the dough with your hands.

Putting together:

• Refrigerate one-third of the dough.
• Divide the remaining mixture into a 20 cm baking paper-lined mold.

Regarding the Cream:

• 400g of sour cream
• 200g of yogurt
• half of the 150g of sugar
• thirty grams of starch
• Stir to get rid of lumps.

Regarding the Meringue:

• Using a mixer, beat the egg whites with a pinch of salt.
• Add the remaining sugar little by little until you get a stable mass.
• Mix: Gently fold in the meringue and yogurt mixture.
• Finally: Cover the cake with the leftover dough manually.
• Baking: Bake for 40–50 minutes, or until golden brown, at 180°C (356°F).
• Refrigeration: The cake will rise at first, but it’s usual for it to settle as it cools.
• Before eating, let it cool fully!