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

Spoon yogurt, sugar, flour, and sour cream into a separate mixing basin. Working quickly, whisk until all ingredients are well combined and lumps are gone.

Getting the Egg Whites Just Right

Beat the egg whites in another basin until frothy, adding a little teaspoon of salt. Beat in sugar gradually until firm peaks appear. This guarantees the lighter, airier texture of our cake.

Adding the Mixtures in Step 7

Gently stir the yogurt mixture into the beaten egg whites just until blended. This produces a moist batter that promises to be delicious.

The Cake Assembling Step

Top the prepared dough in the baking pan with the filled mixture. Take out of the refrigerator the cold dough, rip it into pieces, and spread them over the filling.

Baking Perfectly, Step 9

Place your masterpiece in a 350°F preheated oven and bake until golden brown, 40 to 50 minutes. If the cake rises during baking, that’s OK; it will settle wonderfully as it cools.