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In a mixing bowl, combine flour, baking powder, and sugar.
Add cubed cold butter and rub it into the flour until crumbly.
Mix in the egg yolks and knead lightly into a dough.
Wrap and refrigerate for 30 minutes.
Step 2: Prepare the Cherry Filling
In a saucepan, combine frozen cherries, sugar, lemon zest and juice.
Bring to a simmer and cook for 5–7 minutes.
Stir in the cornstarch slurry (cornstarch mixed with a bit of cold water) and cook until thickened. Let cool.
Step 3: Make the Cream
Whisk yogurt, powdered sugar, and vanilla.
Fold in the whipped cream gently until combined. Chill until ready to use.
Step 4: Assemble and Bake
Preheat oven to 180°C (350°F).
Press two-thirds of the chilled dough into the bottom of a lined baking pan.
Spread the cherry filling evenly over the dough.
Crumble the remaining dough over the top.
Bake for 30–35 minutes, or until golden.
Step 5: Make the Meringue
Beat egg whites until foamy, then gradually add sugar and lemon juice.
Beat until stiff glossy peaks form.
Step 6: Finish with Meringue
After the cake is baked, cool for 10 minutes.
Spread the meringue on top and return to the oven at 150°C (300°F) for 10–12 minutes until the meringue is lightly golden.
Let cool completely, then add yogurt cream layer on top if desired before serving.
Serving and Storage Tips
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