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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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Next: Making the Dough

Put the flour, baking powder, and powdered sugar in a large mixing basin. Before adding the shredded cold butter, thoroughly mix them. When the mixture resembles coarse crumbs, add the butter.

The third step is to kneed and chill.

Stir in the egg yolks and knead until the dough is smooth. Split the dough in three equal halves and refrigerate one of them to chill.

Getting the Pan Ready, Step 4

Put the remaining dough equally onto a 20cm baking pan lined with parchment paper. Put it aside and go to work making the rich filling.

Making the Cake Filling Step 5: Beat the Filling

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