For the Cherry Jam:
In a saucepan, combine frozen cherries, corn starch, sugar, and water.
Cook over medium heat until the mixture thickens and the cherries break down to create a jam-like consistency. Set aside to cool.
For the Cake Dough:
In a bowl, beat the egg yolks with a pinch of salt until they become creamy.
Add powdered sugar, melted butter, and vanilla, then mix well.
Sift in flour and baking powder, and fold until you have a smooth cake dough.
Take a small piece of the dough and place it in the freezer for about 15 minutes.
Grease a 20cm baking pan.
For the Cream:
In a separate bowl, combine Greek yogurt, corn starch, and vanilla. Mix until well combined.
For the Meringue:
In a clean, dry bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Gradually add sugar while continuing to beat until the meringue is glossy and holds its shape.
Gently fold the prepared meringue into the yogurt mixture until fully incorporated.
Assembly:
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