Yogurt 200g
Eggs 4
3. Melt butter in a water bath after cutting it into small pieces. 4. Add yogurt to the melted butter and mix well. 5. Add egg yolks one at a time, stirring until well combined. 6. Sift together cake flour and cornstarch, then incorporate into the yogurt mixture, mixing until smooth. 7. Whisk egg whites to medium peaks, adding sugar in three increments: at the formation of large bubbles, small bubbles, and when the whites become glossy and fine. Meanwhile, preheat the oven to 160°C (320°F). 8. Gently fold one-third of the beaten egg whites into the yogurt batter, then pour the mixture back into the remaining egg whites and fold until just combined. 9. Pour the batter into a mold, filling halfway, then add cherry flesh. 10. Continue pouring batter to reach 80% of the mold’s height. Place the mold in a baking pan filled with hot water and bake at 160°C (320°F) for 25 minutes. Once baked, spread yogurt over the cake and garnish with cherries.
