Ingredients
Equipment
Method
To make the dough
- In large bowl, whisk the egg yolks till smooth
- Add the sugar, whisk till well combined
- Add the melted butter, whisk till creamy
- Add the grated lemon zest, mix
- Add the baking powder to the flour. Add the flour gradually in 3 times, mix well after each time
- Using hands, mix the dough till well blended and smooth and form a ball. Put the dough ball on a working surface, and with the hands, form a small log (like the shape of a soda can). Divide the dough in 2. Wrap each piece of dough in plastic wrap and put in the freezer for 30 minutes
To make the yogurt cream filling
- Beat the egg white with a hand mixer until soft peaks form (around 3 minutes)
- Add the sugar, and mix well by hand mixer
- Gradually add the plain yogurt in 3 times, and mix after each time by hand mixer
- Add the flour, mix well by hand mixer.
To assemble the cake and bake
- Preheat oven to 365F / 280C
- Grease a cake baking pan, add around 2 tablespoon of flour and shake the pan so the flour evenly coats the bottom and sides of the pan.
- Press 1 of the dough ball into the pan in your fingers, to flatten and cover the bottom of the cake pan. This is the base of the cake.
- Pour the yogurt creamy mixture on top and with a spatula spread the top to even up
- With the remaining dough ball, grate it over the yogurt filling to evenly cover the whole surface, like a cake crumble. If you prefer, you can grate the dough first over a plate, then sprinkle all over the cake.
- Put the cake in the middle level of the oven and bake for 35 minutes.
- When time is up, remove from the oven, let cool. Before serving, sprinkle powdered sugar on top.
