PREPARATION
Beat the egg yolks with the sugar, vanilla sugar and melted butter. Add the flour, baking powder and mix well.
Divide the shortcrust pastry into 2 balls, cover them with cling film and place them in the fridge for 30 minutes.
Press a ball of shortcrust pastry into the circular mould.
To prepare the yogurt layer: mix the yogurt with the sugar, 30g of flour and the whipped egg whites. Mix well.
Pour the layer of yogurt into the mold and grate the second ball of shortcrust pastry.
Bake at 180° for 35 minutes.
Sprinkle icing sugar over the cake.
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