The Cake That’s Worth Baking Three Times a Week: A Delightful Recipe



3 eggs

200g (1.4 cups) flour

1 tsp baking powder

60g (0.3 cup) powdered sugar

60g (4 tbsp) chilled butter, grated


400g (1.8 cups) sour cream

90g (0.9 cup) yogurt


150g (1 cup) sugar

2 tsp starch


Prepare Ingredients:

  • Separate egg yolks and whites.


  • Chill dough before assembling.
  • Ensure filling is smooth.
  • Watch cake while baking for even browning.


  • Can I use other fruit flavors? Yes, feel free to experiment.
  • Can I use Greek yogurt instead of sour cream? Yes, Greek yogurt is a good alternative.
  • How should I store leftovers? Refrigerate in an airtight container for up to three days.
  • Can I freeze the cake? Yes, wrap tightly in foil and plastic wrap.
  • Can I use margarine instead of butter? Yes, but butter gives a richer taste. Adjust for texture and flavor preferences.

Chill Butter.

Make Dough:

  1. Mix flour, baking powder, and powdered sugar.
  2. Add grated butter.
  3. Knead with egg yolks until smooth.
  4. Chill one-third of the dough.

Prepare Pan:

  • Spread remaining dough in a lined baking pan.

Make Filling:

  • Mix sour cream, yogurt, sugar, and starch until smooth.

Beat Egg Whites:

  • Beat egg whites with a pinch of salt and sugar until stiff peaks form.

Combine Mixtures:

  • Gently fold yogurt mixture into egg whites.

Assemble Cake:

  1. Pour filling over dough.
  2. Break chilled dough into pieces and scatter over the filling.


  • Bake at 350°F (180°C) for 40-50 minutes until golden brown.


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