So creamy and tasty, how to make a delicious dessert in a few steps.

INGREDIENTS

For the shortcrust pastry:

2 egg yolks

80 g (1/3 cup) sugar

80 g (6 tbsp) butter, melted

200 g (1 1/4 cup) flour

4 g (1 tsp) baking powder

6 g (1/2 tsp) vanilla sugar

For the yogurt layer:

400g (1 1/2 cup) yogurt

80 g (1/3 cup) sugar

30 g (3 tbsp) flour

2 egg whites

For the decoration:

Powdered sugar

METHOD

1. In a mixing bowl beat egg yolks, sugar and vanilla sugar until pale.
2. Pour in melted butter and continue to beat until smooth.
   Gradually add flour and baking powder. Start to mix the dough with a spatula, then continue with your hands. Mix the dough well and form a ball.
3. Divide the pastry into 2 smaller balls, wrap each ball with plastic wrap and refrigerate at least for 30 minutes.
4. Meanwhile, prepare the yogurt layer: in a bowl mix yogurt with sugar and add sifted flour, stir to combine. In another bowl beat egg whites until soft peaks form. Add yogurt mix and continue to beat until smooth.
5. Preheat the oven to 180C/360F.
6. Place one pastry ball into a loose-bottomed tin lined with parchment paper. Press the pastry firmly over the base of the pan. Poke it with a fork to prevent it from bubbling.
7. Pour the yogurt mixture over the prepared base.
8. Grate the remaining pastry ball on top of the yogurt layer and bake for 35 minutes.
9. Decorate with powdered sugar, slice into squares and enjoy!