Cherry Crumble Cake with Meringue and Yogurt Cream

Introduction
This Cherry Crumble Cake with Meringue and Yogurt Cream is the ultimate dessert trifecta—sweet-tart cherry filling, rich buttery dough, and a light-as-air meringue layered with creamy yogurt. It’s elegant enough for special occasions but simple enough to enjoy any time you want a fruity, comforting bake.

Ingredients
For the Dough:

2 egg yolks (reserve whites for meringue)

60 g sugar (2.12 oz)

300 g flour (10.58 oz)

10 g baking powder (0.35 oz)

140 g butter (4.94 oz), cold and cubed

For the Cherry Filling:

500 g frozen pitted cherries (17.64 oz)

100 g sugar (3.53 oz)

Zest and juice of 1 lemon

3 tablespoons cornstarch (0.53 oz)

For the Cream Layer:

200 g plain yogurt (7 oz)

100 ml heavy cream (3.4 oz), whipped

2 tablespoons powdered sugar

1 tsp vanilla extract (optional)

For the Meringue:

2 egg whites

80 g sugar (2.82 oz)

1 tsp lemon juice or vinegar (helps stabilize)

How to Make
Step 1: Make the Dough