Cherry Crumble Cake with Meringue and Yogurt Cream

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Ezoic
2 large eggs, separated (yolks and whites reserved separately)

60 g (⅓ cup) granulated sugar

300 g (2 ¼ cups) all‑purpose flour

10 g (2 tsp) baking powder

140 g (½ cup + 2 Tbsp) unsalted butter, softened and cubed

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For the Cherry Filling:

500 g (1 lb) frozen pitted cherries

100 g (½ cup) granulated sugar

Juice of 1 lemon (about 2 Tbsp)

3 Tbsp cornstarch (starch)

For the Yogurt Meringue Topping:

Egg whites from 2 large eggs

100 g (½ cup) granulated sugar

½ tsp pure vanilla extract

40 g (¼ cup) cornstarch

200 g (¾ cup plus 1 Tbsp) Greek yogurt

For Finishing:

Powdered sugar, for dusting (optional)

Step‑by‑Step Cooking Directions
Preheat & Prepare Pan: Preheat your oven to 170 °C (340 °F). Grease a 9″×13″ baking pan and line with parchment paper, leaving an overhang for easy removal.

Make the Crumble Dough: In a large bowl, whisk egg yolks with 60 g sugar until pale. Stir in flour and baking powder. Using clean fingers or a pastry cutter, rub in cubed butter until mixture resembles coarse crumbs.

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