Irresistible Yogurt Cherry Cake
Ingredients
Jam made from cherries:
- 500g frozen cherries
- and 70g cornstarch
- 150ml water
- and 150g sugar
Dough
- three yolks from eggs
- A dash of salt
- 80g of powdered sugar
- 80g of melted butter
- 200g of flour and 1 teaspoon of vanilla essence
- One tsp baking powder
Cream:
- 500 grams of Greek yogurt
- 50 grams of cornstarch
- One tsp vanilla essence
- Three egg whites, a pinch of salt,
- 130 grams of sugar
DIRECTIONS:
- Cherry jam: In a saucepan, combine cherries, sugar, cornstarch, and water. Simmer until the mixture is thick. Put aside to cool.
- Making the Dough: Beat together egg yolks, vanilla, melted butter, powdered sugar, and salt. Mix in the baking powder and flour until well blended. For fifteen minutes, place a little piece of dough in the freezer.
- Cream: Blend vanilla, cornstarch, and Greek yogurt. Beat the egg whites, sugar, and salt together in a another bowl until firm peaks form. Gently Whisk the whisked egg whites into the yogurt blend.
- Assembly: Freeze one-third of the dough. Arrange the yogurt cream mixture, cherry jam, and frozen dough in a 20cm baking pan.
- Baking: Bake the cake for approximately 40 minutes at 180°C (350°F) in a preheated oven, or until the top browns evenly and becomes golden.
- Savor this delightful yogurt cherry cake that is guaranteed to please! Spread the word about this delicious recipe to your loved ones!