The Famous Yogurt Cake That Drives the World Crazy! Heavenly Delicious Cake!

Ingredients

For the Cherry Jam:

• • 500 g frozen cherries

• • 70 g (6 tablespoons / 2.5 oz) cornstarch
  • 150 g (0.8 cups / 5 oz) sugar
  • 150 ml (0.7 cups / 5 oz) water

For the Cake Batter:

• • 3 egg yolks
  • A pinch of salt

• • 80 g (6 tablespoons / 2.8 oz) powdered sugar
  • 80 g (1 stick) melted butter
  • 1 teaspoon vanilla extract

• 200 g flour
• 1 teaspoon baking powder

Instructions

Preparing the Cherry Jam

1. 1. Combine Ingredients:
      • • In a medium saucepan, combine the frozen cherries, sugar, and water. Stir well to dissolve the sugar.

   2. Cook the Mixture:
      • Place the saucepan over medium heat. Cook the mixture, stirring occasionally, until the cherries have released their juices and the sugar has dissolved completely.

1. 1. Thicken the Jam:
      • In a small bowl, dissolve the cornstarch in a little cold water to make a slurry. Gradually add this slurry to the cherry mixture, stirring constantly.
      • Continue to cook, stirring frequently, until the mixture thickens to a jam-like consistency. This should take about 5-7 minutes.

1. Cool the Jam:
   • Remove the saucepan from the heat and let the cherry jam cool to room temperature. It will continue to thicken as it cools.

Making the Cake Batter

1. 1. Prepare the Egg Yolks:
      • • In a large mixing bowl, beat the egg yolks with a pinch of salt until they become pale and creamy.

   2. Add Sugar and Butter:
      • • Gradually add the powdered sugar to the egg yolks, continuing to beat until fully incorporated and smooth.
        • Slowly pour in the melted butter and vanilla extract, mixing well to combine.

   3. Combine Dry Ingredients:
      • In a separate bowl, sift together the flour and baking powder.

1. Mix the Batter:
   • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cake dense.

Assembling and Baking the Cake

1. 1. Preheat the Oven:
      • • Preheat your oven to 180°C (350°F). Grease and line a round cake tin with parchment paper.

   2. Layer the Batter and Jam:
      • • Pour half of the cake batter into the prepared tin and spread it evenly.
        • Spoon the cooled cherry jam over the batter, spreading it evenly but leaving a small border around the edges.
      • Top with the remaining cake batter, spreading it gently to cover the jam layer completely.
   3. Bake the Cake:
      • • Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

   4. Cool the Cake:
      • Allow the cake to cool in the tin for about 10 minutes, then transfer it to a wire rack to cool completely.

Finishing Touches

1. Optional Decoration:
   • Dust the top of the cake with powdered sugar for a simple yet elegant finish. Alternatively, you can drizzle with a glaze made from powdered sugar and a little lemon juice for added flavor.

Cooking Tips

1. 1. Cherries: If fresh cherries are in season, feel free to use them instead of frozen. Just pit them first.

1. 1. Jam Consistency: Ensure the cherry jam is thickened properly; otherwise, it can make the cake soggy.
   2. Butter: Use unsalted butter to control the salt content in the recipe.
   3. Batter Spreading: Be gentle when spreading the top layer of batter to avoid mixing it with the jam.

Nutritional Benefits

• Cherries: Rich in antioxidants and vitamins, cherries provide a tart flavor and numerous health benefits, including reducing inflammation.
• Yogurt: Adding yogurt to desserts boosts their protein and calcium content while keeping them moist.
• Egg Yolks: A good source of fat-soluble vitamins like A, D, E, and K, along with essential fatty acids.