For the cake
4 egg yolks
3/4 c sugar
5 oz (140 g) butter at room temperature
1 1/2 c flour
1 c whole milk yogurt 1 tbs baking powder
1 ts vanilla extract
1 ts lemon zest, optional
For the toppings
4 tbs jam – orange/apricot or whatever you favor
3/ 4 c walnuts, chopped
4 egg whites
4 tbs sugar
1 ts vanilla extract
1 pinch of cream of tartar
1/2 c almonds, blanched and peeled
Turn the oven on 350° F.
Toast the walnuts for IO minutes.
Separate the eggs in two medium bowls.
Cream the butter with a mixer, add the sugar gradually, then the yolks one by one, mixing all the way. Add the yogurt combined with the baking powder, mix in the vanilla and the lemon zest. Finally fold in the flour.
Pour the mixture in an oiled and floured 13-by-9-inch baking pan and smooth it out evenly. Bake for about thirty minutes until it is pink.
Meanwhile beat the egg whites to a foam, add a pinch of cream of tartar and gradually the sugar. Beat until it forms stiff peaks.
Remove the cake from the oven and reduce the heat to 300° F. Spread jam generously on top. Sprinkle the walnuts over. Cover with the meringue like a snowdrift and pierce with almonds. Place back in the oven for about ten minutes.
Make the lady blush!