INGREDIENTS
220g 00 flour
70g icing sugar
16g baking powder 140g
butter
3 egg yolks 3 egg whites
120g
+ 60g sugar
350g sour cream
220g yogurt
40g cornstarch
1 teaspoon vanilla sugar
Lemon zest
Sugar glaze

PREPARATION
1 Sift the flour, icing sugar and yeast. Add the butter and begin to knead with your fingers, then add the egg yolks and knead with your hands until you obtain a soft and compact dough.
2. Separate ¼ of the dough and leave it in the refrigerator for 1 hour.
3. Transfer the rest of the shortcrust pastry to the circular mold (20 cm diameter). Spread it with your hands until it covers the bottom and a little of the internal walls.
4. Start whipping the egg whites, then gradually add the sugar and whip until stiff.
5. In another bowl, mix the sour cream with the sugar, yogurt, cornstarch and vanilla sugar. Pour and incorporate the beaten egg whites (adding them little by little) and the lemon zest.
6. Pour the cream into the shortcrust pastry and level well with the spatula. Cut the dough that was left in the refrigerator into slices and place it on the cake as shown in the video.
7. Cook in a static oven at 180° for 35 minutes.
8. Sprinkle icing sugar over the cake before serving.