Cream shortcrust cake: This is how it turns out big and super tasty!

INGREDIENTS
220 g 00 flour
70 g icing sugar 16 g baking powder 140 g
butter
3
egg yolks 3
egg whites
120 g + 60 g sugar
350 g crème fraîche
220 g yogurt
40 g corn starch
1 teaspoon vanilla sugar
lemon zest
icing sugar

PREPARATION
1 Sift flour, powdered sugar and baking powder. Add the butter and knead with your fingers, then add the egg yolks and knead with your hands until you get a smooth and compact dough.
2. Separate ¼ of the dough and let it rest in the fridge for 1 hour.
3. Fill the remaining shortcrust pastry into the round mold (20 cm diameter). Spread it with your hands to cover the floor and part of the interior walls.
4. Start by beating the egg whites, then gradually add the sugar and beat until stiff.
5. In another bowl, mix the sour cream with sugar, yogurt, cornstarch and vanilla sugar. Pour in the beaten egg whites (add little by little) and the lemon zest and add.
6. Pour the cream into the shortcrust pastry and smooth it out well with the spatula. Cut the dough left in the fridge into slices and place on the cake as shown in the video.
7. Bake in a static oven at 180° for 35 minutes.
8. Sprinkle the cake with powdered sugar before serving.