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Regarding the Dough The three eggs 200 grammes or 1.4 cups of flour Baking powder, one teaspoon Powdered sugar, 0.3 cup (60 grammes) Grated four tablespoons (60 grammes) of chilled butter In reference to the cake filling: Sour cream, 1.8 cups (400 grammes) 90 grammes, or 0.9 cup, of yogurt Soda A cup (150 grammes) of sugar Starch, two teaspoons (30 grammes) Building the Dough Getting Ready and Separating Eggs The egg yolks and whites should be separated first. This guarantees later on our cake will have the ideal texture. Having separated them, put them away for the time being. Read more on next page

Regarding the Dough The three eggs 200 grammes or 1.4 cups of flour Baking powder, one teaspoon Powdered sugar, 0.3 cup (60 grammes) Grated four tablespoons (60 grammes) of chilled butter In reference to the cake filling: Sour cream, 1.8 cups (400 grammes) 90 grammes, or 0.9 cup, of yogurt Soda A cup (150 grammes) of sugar Starch, two teaspoons (30 grammes) Building the Dough Getting Ready and Separating Eggs The egg yolks and whites should be separated first. This guarantees later on our cake will have the ideal texture. Having separated them, put them away for the time being. Read more on next page

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Regarding the Dough

The three eggs

200 grammes or 1.4 cups of flour

Baking powder, one teaspoon

Powdered sugar, 0.3 cup (60 grammes)

Grated four tablespoons (60 grammes) of chilled butter

In reference to the cake filling:

Sour cream, 1.8 cups (400 grammes)

90 grammes, or 0.9 cup, of yogurt

Soda

A cup (150 grammes) of sugar

Starch, two teaspoons (30 grammes)

Building the Dough

Getting Ready and Separating Eggs

The egg yolks and whites should be separated first. This guarantees later on our cake will have the ideal texture. Having separated them, put them away for the time being.

Read more on next page