Delicious yogurt-based pie with lemon flavor and an assortment of wild berries. Tender and snow-white (due to rice flour)dough, just melts in your mouth. Pie products are very simple and affordable, and in addition, you can only use egg whites in the preparation of the dough (which usually accumulate on holidays, after cooking mayonnaise and other sauces on egg yolks). Baked goods made with fermented milk products always turn out to be light, airy, and less calorific. Yogurt cake is a great addition to a family tea party, friendly parties, or a festive feast.
In the bowl of a food processor, place the egg whites (in my case, they were frozen, and then thawed in the refrigerator), sugar and vanilla sugar, set the whisk attachment. Mix the whites into a smooth homogeneous mass.
Then add a pinch of salt, yogurt, soft butter and lemon zest-mix the mixture with the same nozzle for 30 seconds. Add both types of flour and baking powder to the liquid ingredients and mix the dough into a smooth homogeneous mass. The whisk attachment coped with the dough kneading in 1 minute.
Form for baking d= 20 cm., smear with butter, lay out layers of dough and a mixture of berries (black currant, red currant, blueberries, blueberries, blackberries, strawberries).
Top the cake with almond petals. Bake the yogurt cake at 180-190 C, 50 minutes.
Remove the finished cake from the mold, cool, and sprinkle with powdered sugar (optional).