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00:00 1 RECIPE – Classic with cherry jam
08:03 2 RECIPE – Cocktail sweet cherries in a yogurt cream
16:05 3 RECIPE – Simply fluffy soufflé with lemon flavor
24:42 4 RECIPE – Yoghurt cake with apricots
33:40 5 RECIPE – Quick and easy yogurt cake with blueberries

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❗️Attention, I recommend using ingredients in grams as this is a more accurate and correct recipe! * Cup = 200 ml

00:00 1 RECIPE
🍰Dough
2 egg yolks
a pinch of salt
40 g (3 tbsp / 1.4 oz) powdered sugar
60 ml (half stick / 2 fl oz) melted butter
1 tsp vanilla
150 g (1 cup / 5 oz) flour
5g (1 tsp) baking powder
Cut off 1/4 of the dough and place in the freezer for 15-20 minutes.
Baking dish 20 cm.
🍒Jam
500 g (1 pound) cherries (frozen or fresh)
30 g (2 heaped tbsp / 1 oz) cornstarch
80 g (5 tbsp / 2.8 oz) sugar
100 ml (1/2 cup / 3.3 oz) water
🧁Cream
500 g (1 lb) Greek yogurt
30 g (2 heaped tbsp / 1 oz) cornstarch
1 tsp vanilla
2 egg whites
a pinch of salt
130 g (2/3 cup / 4.5 oz) sugar
Rub 1/4 of the frozen dough onto the cake.
Bake at 180°C / 350°F for 40 minutes.
Allow the cake to cool completely in the room.
Powdered sugar (optional).

08:03 2 RECIPE
🍰 Dough:
3 egg yolks
a pinch of salt
80 g (6 tbsp / 2.8 oz) powdered sugar
90 g (1 stick and a little more) melted butter
1 tsp almond syrup
300 g (2 cups / 10.5 oz) flour
1 teaspoon Baking powder
Baking tin 25 cm
🧁 Cream
40 g (3 tbsp / 1.4 oz) cornstarch
100 g (1/2 cups / 3.5 oz) sugar
2 eggs
500 g (2 1/3 cups / 1 pound) Greek yogurt
🍒 500 g canned cherries
Assemble the cake like in the video
Bake in a preheated oven at 180 C / 350 F for 50 minutes

16:05 3 RECIPE
🍰 Dough:
4 egg yolks
a pinch of salt
100 g (1/2 cup / 3.5 oz) fine sugar
120 g (1 stick and 1 tsp) melted butter
🍋 Zest of 1 lemon
300 g (1 cup and 1 tbsp) flour
10 g (2 tsp) baking powder
Cut off the dough and put it in the freezer for 15 minutes
Baking tin 20 cm
🧁 Cream:
700 g (3 1/3 cups / 25 oz) Greek yogurt
70 g (6 tbsp / 2.5 oz) cornstarch
1 tsp vanilla
4 egg whites
🍋 1 tbsp lemon juice
150 g (3/4 cup / 5.2 oz) sugar
Bake in a preheated oven at 180°C / 350°F for 50 minutes
Allow the cake to cool to room temperature before serving.
Powdered sugar (optional)

24:42 4 RECIPE
🍰Dough:
3 egg yolks
a pinch of salt
80 g (6 tbsp) powdered sugar
80g (almost a stick) melted butter
1 tsp vanilla
200 grams of flour
1 teaspoon baking powder
Separate a small piece of dough and place it in the freezer for 15 minutes.
Baking tin 20 cm
🧁Cream:
500g Greek yogurt
50 g (4 tbsp) cornstarch
1 tsp vanilla
Mix well
3 egg whites
a pinch of salt
130 g (0.7 cups / 4.5 ounces) sugar
Beat until stiff peaks then fold into the yoghurt
🍑5 Fresh apricots, cut in half.
50g grated white chocolate
Assemble the cake like in the video
Grate 1/3 of the frozen dough
Bake in a well preheated oven at 180°C for 40 minutes or until the top of the cake rises evenly
powdered sugar

33:40 5 RECIPE

🍰Dough:
3 egg yolks
a pinch of salt
80 g (5 tbsp / 3 oz) sugar
80g (almost 1 stick) melted butter
Zest of a lemon
200 g (1 1/2 cup / 7 oz) flour
5g (1 tsp) baking powder
Separate a small piece of dough and place it in the freezer for 15 minutes.
Baking mold 20 cm / 8 inches
🧁Cream:
1 kilo (2 pounds) Greek yogurt
70 g (6 tbsp / 2.5 oz) cornstarch
1 tsp vanilla
Mix well
6 egg whites
a pinch of salt
150 g (3/4 cup / 5 oz) sugar
Beat until the peaks are hard, then fold into the yogurt
🫐 200 g (7 oz) blueberries
1 tbsp cornstarch
Assemble the cake like in the video
Grate the frozen dough on top of the cake
Bake in a well-preheated oven at 180°C/350°F for 60 minutes or until the top of the cake rises evenly
This cake can be served straight from the oven.
Powdered sugar (optional)
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