Yogurt cake with crumbles

Ingredients for 1 servings:

• 3 egg yolks
• 80 g sugar
• 80 g butter, melted
• 170 g flour
• 30 g vanilla pudding powder, alternatively cornstarch
• 1 tsp baking powder
• 500 g yogurt, preferably Turkish yogurt, 10% fat
• 50 g vanilla pudding powder, alternatively cornstarch
• 130 g sugar
• 3 egg whites

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

for a 22 cm springform pan or square oven dish approx. 20 x 25 cm, approx. 8 pieces

For the dough: Mix the egg yolks with the sugar, then stir in the cooled melted butter. This can be done with a hand mixer or a wooden spoon. Combine the flour, vanilla pudding powder, and baking powder and sift into the egg mixture. First stir in, then knead by hand into a ball of dough, adding a little more flour if necessary to prevent it from sticking. Separate 1/3 of the dough, flatten it so it freezes faster, and wrap it in cling film and place it in the freezer for at least 30 minutes. Shape 2/3 of the dough into a log, then cut it into slices. Place the slices in a greased pan (22 cm springform pan or a square oven dish approx. 20 x 25 cm) and press them into a base, pressing up an edge of approx. 1 cm. Prick the base several times with a fork and bake in a preheated oven at 180°C (top/bottom heat) for approx. 10-15 minutes until golden brown. Remove the base from the oven, set aside, and let cool. Once the half-hour freezing time is up, start on the filling. First, beat the egg whites with half the sugar until stiff peaks form. In another bowl, mix the yogurt with the other half of the sugar and vanilla pudding powder until lump-free. Fold in the stiff peaks. Fold the frozen dough sheet into a manageable lump; do not knead, or the dough will thaw too quickly. Then, using a coarse grater, grate some dough from the dough ball onto a plate. Work quickly so the grated dough doesn’t thaw. Pour the filling onto the baked pastry base. The filling will be higher than the 1 cm edge of the dough, but that’s okay. Then sprinkle on the dough. Bake the cake in the preheated oven at 180°C (top/bottom heat) for 40-45 minutes until golden brown. The filling should rise and feel a little springy. After baking, let the cake cool completely; the filling will only shrink slightly. Note: I always bake with top/bottom heat, but the cake does well with hot air or fan-assisted baking. Then reduce the heat by 20°C. Flavoring suggestions: Use cornstarch instead of vanilla pudding powder; this results in a very white filling. Add a little grated lime or lemon zest to the dough and filling, and squeeze a little lemon juice into the filling. Add soaked raisins to the filling. Place thickened cherries between the dough and the yogurt filling.