Yogurt cake in a 23 cm-diameter tin.
This is a recipe I found somewhere at home, in Novalja, in one of those cookbooks my Mum has. The cakes in the cookbook are traditional, look tasty, and lack the necessary detail that we take for granted in today’s cookbooks.
I made it once, improvised a bit, and it turned out great. I am absolutely sure I will be making it again.
Yogurt pie
Ingredients
For the pastry
- 300 g flour
- 200 g butter
- 4 egg yolks
- 1 teaspoon baking powder
For the filling
- 4 egg whites
- 150 g sugar
- 3 small jars of plain yogurt
- 2 small jars of sour cream
- 30 g vanilla sugar
- 4 tablespoons of flour
- Powdered sugar, for finishing (optional)
Instructions
For the pastry
- Form the shortcrust pastry using the pastry ingredients, following the instructions for pâte brisée. Leave it to cool for about 30 min in the fridge.
- Grate a little over half of the pastry in a buttered tin (19×32 cm or 23 cm round tin).
- Make the filling. Whip the egg whites until they are firm. Mix the yogurt, cream, and the two types of sugar together. Gradually combine the beaten egg whites and the flour with the yogurt mixture.
- Pour over the liquid filling and grate the remainder of the pastry on top. Bake for about 1 hour at 180˚C.
- Sprinkle the powdered sugar on the cool pie.