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1
Preheat oven to 350u00b0F.
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2
Grease and flour a 10 inch springform pan.
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3
Combine all ingredients for the filling and set aside.
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4
For the cake, combine your butter and sugar in a bowl with your mixer until thick and creamy.
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5
Beat in the egg yolks one at a time.
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6
Next mix in your yogurt and zest.
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7
In a medium bowl, combine flour, baking powder and salt, then sift the flour mixture into the yogurt mixture and beat well.
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8
In another bowl, beat egg whites until stiff peaks form.
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9
Whisk half of your whites into the batter, and then fold in the other half.
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10
Pour half of the cake batter into the prepared springform pan making sure the batter is completely flat and even.
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11
Next sprinkle the filling evenly over the batter.
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12
Then pour the remaining batter over the filling.
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13
Bake your cake in your preheated oven for approximately 45 minutes until it starts to pull away from the pan.
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14
When it is done, take the cake out and the pan on a wire rack to cool.
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15
To prepare the sauce, place all ingredients in a saucepan.
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16
Turn burner to high heat and bring mixture to a boil.
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17
Once it comes to a boil, reduce your heat and simmer until it has become thicker, approximately 10 minutes.
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18
Allow mixture to cool.
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19
When the pan is enough to handle, invert the cake pan over a plate larger than the pan (use whatever plate you wish to display the cake on), and open your springform pan to unmold the cake.
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20
If it doesn't come right out, you can use a knife or something to go along the edges to release the cake.
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21
With a spoon, drizzle about a third of your syrup evenly over the cake and allow it to soak in for approximately 10 minutes or so.
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22
Repeat by spooning the next third of the syrup over evenly, and sit another 10 minutes.
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23
Finally, spoon the last third over the cake evenly, cover and allow the cake to sit for at least 1 hour before serving.
