In a large bowl, combine 300 grams of flour, 1 teaspoon baking powder, 60 grams of powdered sugar, and 80 grams of butter. Grind into crumbs.
Add 4 egg yolks and 1 teaspoon vanillin, then assemble the dough.
Divide the dough into 2 parts. Place the smaller part in the fridge.
Distribute the larger portion in a 20×25 cm (8×10 inch) mold.
Prepare the Filling:
In a separate bowl, mix 600 grams of sour cream, 300 grams of peach yogurt, 150 grams of sugar, and 60 grams of starch until smooth, ensuring there are no lumps.
Prepare the Meringue:
Beat 4 egg whites with a pinch of salt until frothy.
Gradually add 50 grams of sugar and continue beating until stiff peaks form.
Carefully fold the meringue into the sour cream mixture.
Assemble the Cake:
Pour the filling into the mold over the dough.
Grate the chilled dough from the fridge and sprinkle it over the filling.
Bake:
Preheat the oven to 180°C (355°F).
Bake for 40-45 minutes, or until golden brown.
Let the cake cool completely before sprinkling with powdered sugar.
Serving Suggestions
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Pair with a cup of hot tea or coffee for a delightful treat.
Cooking Tips
Ensure the meringue is fully incorporated into the filling for a light and airy texture.
Grate the chilled dough for a more even and delicate topping.
Nutritional Benefits
Eggs provide high-quality protein and essential vitamins.
Yogurt adds beneficial probiotics and calcium.
Dietary Information
Contains gluten, dairy, and eggs.
Not suitable for vegans or those with gluten allergies.
