In another bowl, whisk the egg yolks with a pinch of salt and powdered sugar until fluffy. Add the melted butter and mix. Then add the vanilla extract.
In the third bowl, sift the flour and baking powder. Gradually add the flour to the egg mixture and mix well until a uniform dough forms. Form the dough into a ball, wrap it in cling film and place it in the freezer for about 15 minutes.
Meanwhile, prepare the cake model. You can use a kuglof mold or a regular round mold. Lightly grease the model and dust it with flour.
Remove the dough from the freezer and scrape it into the bottom and around the edges of the pan, creating a layer of dough. Remove excess dough.
Spread the cooled cherry mixture evenly over the dough and smooth it out.
In a bowl, stir together Greek yogurt, cornstarch, and vanilla extract until smooth.
Separately, beat the egg whites with a pinch of salt until they begin to foam. Then gradually add sugar and continue beating until stiff peaks form.
Add the beaten egg whites to the yogurt mixture and stir gently.
Pour the filling over the cherries in the cake pan and smooth the surface.
Bake the cake in a preheated oven at 180°C for about 40 minutes or until it turns a nice golden brown color and the center is set.
When the cake is finished baking, remove it from the oven and let it cool completely. Then carefully remove it from the model.
Before serving the yogurt cake with cherries, you can decorate it with fresh cherries, whipped cream or sprinkle with powdered sugar.
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