INGREDIENTS :
For the shortcrust pastry:
2 egg yolks
80 g (1/3 cup) sugar
80 g (6 tablespoons) melted butter
200 g (1 1/4 cup) flour
4 g (1 teaspoon) baking powder
6 g (1/2 teaspoon) vanilla sugar
For the yogurt layer:
400 g of yogurt
80 g (1/3 cup) sugar
30 g (3 tablespoons) flour
2 album
For decoration:
Powdered sugar
METHOD :
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