Der Kuchen ist so lecker, dass ich ihn 3 mal die Woche backe! Super leckeres und einfaches Rezept!

that was the coolest way to cut the butter in, i've never seen that before

This is the Best idea for rubbing the butter into flour! When I think of the hours I spent of my life rubbing butter into flour especially for pastry crusts and biscuit bases ~ because I always had cold hands, they were perfect for making good pastry ... so it was my job, every Sunday, to make the slices, etc. for the family, for the week ahead, so I truly ❤ using a cheese grater for it! Whoever thought of that truly deserves a medal, or a Michelin star ... or 5! The cake looks rather delicious too!

I've been making this cake for a couple of years now. If you like cheesecake, you should definitely try it. Much less work, and cheaper too. Try adding some berries to the top before you put the second layer of the dough.

3 times a week? This is so much work I'd be lucky to make it once a year regardless of how good it was.

This looks so good and does not seem hard to make. I look forward to trying this cake in AZ, USA Thank you.

I have NEVER liked sweets but this looks delicious. Mixing lemon with it could be good too! Love lemon.

This is one of the best recipe videos I've ever seen...very thorough with explicit instructions. Beautifully done!!!

This looks delicious. I will try it. I thought the way you did the top was an interesting technique-I've never seen that before. I was surprised the vanilla was in the crust, but not the filling

I organized the ingredients and instructions and typed them up so I could try the recipe. CAKE BASE 1 cup (200 g) flour 1 teaspoon baking powder 1 teaspoon vanilla powder 3 tablespoons (60 g) powdered sugar 4 tablespoons (60 g) cold butter (looks like 1 cup butter in video) 3 large eggs, separated FILLING 2 cups (400 g) sour cream (looks like 3 cups in video) 1 cup (200 g) yogurt (looks like at least 2 cups in video) ¾ cup (150 g) granulated sugar 3 tablespoons (30 g) starch (cornstarch? Potato starch?) 1 pinch salt (she says a pinch but pours a teaspoon in—that’s way too much) INSTRUCTIONS 1. Line bottom and sides of an 8-inch x 3-inch (20cm) cake pan with parchment paper. Have the parchment paper rise about 2 inches above the pan’s edge. 2. Combine flour, baking powder, vanilla, and powdered sugar. Mix well. 3. Either crumble or grate butter into flour mixture. 4. Using hands, mix batter until crumbly. 5. Add egg yolks. 6. Knead dough until smooth and silky. 7. Wrap 1/3 of the dough and refrigerate. (Alternate instruction: Freeze dough solid.) 8. Place remainder of dough in lined pan, pressing dough up the sides of the pan. Set aside. (Chill?) 9. Combine the sour cream, yogurt, ½ of the granulated sugar, and the starch. Whisk until smooth and creamy and there are no lumps. 10. Beat the egg whites with salt. Once the eggs are foamy, continue beating the eggs while gradually adding the second half of the granulated sugar. 11. Keep beating until you get to the stiff peak stage. 12. Adding ¼ of the yoghurt mixture at a time, gently and slowly mix the yoghurt mixture into the beaten egg whites. 13. Pour yogurt/egg white mixture into the dough in the cake pan. 14. Break the chilled dough into small pieces. Flatten each piece into about 1-inch pieces, very thin, and place carefully on top of cake filling until you’ve completely covered the filling. (Alternate instruction: If you froze this third of the dough, grate it onto the top of the filling.) 15. Bake at 350° F (180° C) for 40 to 50 minutes or until a light golden brown. 16. When the cake is done, it will have risen, somewhat like a soufflé, but will sag as it cools. 17. Cool cake completely. 18. When the cake is cool, remove from pan and remove parchment paper. 19. Sprinkle with powdered sugar and serve. INGREDIENT ADJUSTMENTS FOR DIFFERENT PAN SIZES For a 20 cm (8'') cake pan, multiply all ingredients by 1.23 (since the instructions say to use an 8" pan, I don't know what she means by this) For a 22 cm (9'') cake pan, multiply all ingredients by 1.49 For a 24 cm (10'') cake pan, multiply all ingredients by 1.78 For a 10.5'' (26 cm) cake pan, multiply all ingredients by 2.09 For a 28 cm (11'') cake pan, multiply all ingredients by 2.42 For a 30 cm (12'') cake pan, multiply all ingredients by 2.78

I think I'd like to live at your house, I'd eat constantly when you make every recipe 3 times a week!! ❤ 🇨🇦

What a delightful and colorful presentation for a yogurt cake recipe! The step-by-step instructions with the different color highlights make it so easy and fun to follow. I'm especially intrigued by the combination of sour cream and yogurt in the cake – it sounds like it would create a wonderfully moist and fluffy texture. The idea of grating the frozen dough for the top layer is brilliant and something I've never tried before. Can't wait to bake this at home. Thank you for sharing such a creative and tasty recipe. Bon appetit!

Вкусный пирог, получился с первого раза. Спасибо за рецепт, буду готовить повторно!

Estou com água na boca

Wow! I can’t wait to make this!!! Looks fabulous ! Thank you❤️‼️😃

This looks absolutely delicious!! 💖💖💖

Zum Reinbeissen 🥰… werde ich machen!!! Vielen Dank für das Video.

OMG!!! THIS CAKE BY FAR WASN'T SO EASY!! But I made it and it turned out GREAT!!!

Made it last night but for us the recipe didn't quite make enough dough for an 8" pan. So we just used a streusel top we had on hand instead. We also added strawberries & whip cream on the side. The cake is delicious!

times like this Im glad to have been raised by a grandmother who spoke fluent German.

A unique and delicious looking cake, great video to show how the steps look.