Ingredients
For the base
- 300 g flour
- 150 g sugar
- 130 g butter
- 2 eggs
- 20 g baking powder
- 1,5 g vanilla
For the filling
- 1 kg DODONI Greek Yoghurt
- 200 g granulated sugar
- 20 g of corn flour
- 125 ml milk
- Juice and zest of 1 lemon
- 2 eggs
Process
- Sift the flour into a bowl and add the baking powder and vanilla.
- Allow the butter to sit at room temperature to soften and then cut it into small pieces in the flour.
- Add the sugar and start kneading the dough by working the butter into the flour until it resembles wet sand. Add the eggs and continue kneading until you have a soft dough.
- Wrap it in cling film and refrigerate for 30 minutes.
- After 30 minutes take the dough out of the fridge, place it between 2 sheets of baking paper and roll out. Lay the dough in a springform pan (28 cm) and press it firmly against the sides as well.
- Add all the ingredients for the filling in a bowl.
- Mix all the ingredients together with a hand-mixer for 5 minutes and pour the filling in the pan.
- Preheat oven to 175 oC and bake for 1 hour and 10 minutes, or until golden brown on top.
- Let it cool at room temperature for 3 hours before serving
