cherryyogurtbaked
Cherry Yogurt Crumble Cake
A layered cherry and Greek yogurt cake with a buttery pastry base, thick cherry filling and light yogurt-meringue topping finished with grated pastry.
From YouTube · Nov 24, 2025
A layered cherry and Greek yogurt cake with a buttery pastry base, thick cherry filling and light yogurt-meringue topping finished with grated pastry.
30 min
Prep time
40 min
Cook time
1 hr 10 min
Total time
8
Yield
Ingredients
20 ingredients- For the cherry filling:
- 500 g frozen cherries, thawed and drained
- 70 g cornstarch
- 150 g sugar
- 150 ml water
- For the pastry:
- 3 egg yolks
- 1 pinch salt
- 80 g icing sugar
- 80 g butter, melted
- 1 tsp vanilla extract
- 200 g plain flour
- 1 tsp baking powder
- For the yogurt filling:
- 500 g Greek yogurt
- 50 g cornstarch
- 1 tsp vanilla extract
- 3 egg whites
- 1 pinch salt
- 130 g sugar
Method
12 steps- For the cherry filling, place the thawed and drained cherries, 70 g cornstarch, 150 g sugar and 150 ml water in a saucepan. Cook over medium heat, stirring continuously, until thickened. Remove from the heat and leave to cool.
- For the pastry, whisk the egg yolks with a pinch of salt and the icing sugar until pale and fluffy.
- Mix in the melted butter and 1 teaspoon vanilla extract.
- Add the flour and baking powder and mix until a uniform pastry forms.
- Reserve approximately one-third of the pastry and freeze it for 15 minutes.
- Press the remaining pastry over the base and partway up the sides of a greased 20 cm round cake tin.
- Spread the cooled cherry filling evenly over the pastry base.
- For the yogurt filling, mix the Greek yogurt with 50 g cornstarch and 1 teaspoon vanilla extract until smooth.
- In a clean bowl, beat the egg whites with a pinch of salt. Gradually add 130 g sugar and continue beating until stiff peaks form.
- Gently fold the beaten egg whites into the yogurt mixture, then spread it over the cherry layer.
- Grate the reserved frozen pastry evenly over the yogurt filling.
- Bake in a preheated oven at 180°C for approximately 40 minutes, until the top is golden and the centre is set. Leave the cake to cool completely before removing it from the tin.
Additional tips
- Contains wheat, gluten, egg and milk. Allow the cooked cherry filling to cool before assembling the cake. Refrigerate leftovers because the filling contains Greek yogurt.
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