Cherry Yogurt Crumble Cake

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

1. 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.
2. For the pastry, whisk the egg yolks with a pinch of salt and the icing sugar until pale and fluffy.
3. Mix in the melted butter and 1 teaspoon vanilla extract.
4. Add the flour and baking powder and mix until a uniform pastry forms.
5. Reserve approximately one-third of the pastry and freeze it for 15 minutes.
6. Press the remaining pastry over the base and partway up the sides of a greased 20 cm round cake tin.
7. Spread the cooled cherry filling evenly over the pastry base.
8. For the yogurt filling, mix the Greek yogurt with 50 g cornstarch and 1 teaspoon vanilla extract until smooth.
9. 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.
10. Gently fold the beaten egg whites into the yogurt mixture, then spread it over the cherry layer.
11. Grate the reserved frozen pastry evenly over the yogurt filling.
12. 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.