Irresistible Yogurt Cherry Cake!
Cherry Jam:
- 500g cherries (frozen)
- 70g cornstarch
- 150g sugar
- 150ml water
Dough:
- 3 egg yolks
- Pinch of salt
- 80g powdered sugar
- 80g melted butter
- 1 teaspoon vanilla extract
- 200g flour
- 1 teaspoon baking powder
Cream:
- 500g Greek yogurt
- 50g cornstarch
- 1 teaspoon vanilla extract
- 3 egg whites
- Pinch of salt
- 130g sugar
INSTRUCTIONS:
- Cherry Jam: Combine cherries, cornstarch, sugar, and water in a saucepan. Cook until thickened. Set aside to cool.
- Dough Preparation: Mix egg yolks, salt, powdered sugar, melted butter, and vanilla. Add flour and baking powder, mix until combined. Set a small piece of dough in the freezer for 15 minutes.
- Cream: Mix Greek yogurt, cornstarch, and vanilla. In a separate bowl, beat egg whites, salt, and sugar until stiff peaks form. Gently fold whipped egg whites into the yogurt mixture.
- Assembly: Place 1/3 of the dough in the freezer. In a 20cm baking pan, layer frozen dough, cherry jam, and the yogurt cream mixture.
- Baking: Bake in a preheated oven at 180°C (350°F) for about 40 minutes or until the top of the cake turns golden brown and opens evenly.
Enjoy this heavenly delicious Yogurt Cherry Cake that’s sure to delight! Share this delightful recipe with friends and family!
