INGREDIENTS
220g (1 3/4 cups) of flour
70g (3/4 cup) of powdered sugar
16g (3/4 tbsp) of baking powder
140g (1/2 cup) of butter
3 egg yolks
3 egg whites
120g (1/2 cup) + 60g (1/4 cup) of sugar
350g (1 1/2 cups) of sour cream
220g (3/4 cup) of yogurt
40g (1/4 cup) of cornstarch
1 tsp of vanilla sugar
Lemon zest
Powdered sugar
METHOD
1. In a bowl sift the flour, powdered sugar, and baking powder and mix. Add the butter, and egg yolks and mix. When the dough starts to form knead it with hands to obtain smooth dough. Preserve 1/4 of the dough and transfer to the fridge for 1 hour.
2. Transfer the shortcrust pastry dough to the cake mold (20cm – mold size) and press it with your hands to cover the bottom part raising the edge with the fingers.
3. In a bowl add the egg whites and sugar and mix with the electric mixer until stiff.
4. In another bowl add the sour cream, sugar, yogurt, corn starch, vanilla sugar, and whisk. Add the whipped egg whites gradually and incorporate with a spatula to combine. Finally, add the lemon zest and mix.
5. Pour the mixture into the cake mold with shortcrust and level it up with a spatula. Transfer to the oven and bake at 180°C/360°F for 35 minutes.
6. Serve the cake on a serving plate and decorate it with powdered sugar. Cut on slices and serve.
