The Cake That’s Worth Baking Three Times a Week: A Delightful Recipe

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

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.