-
1
For the cake:
-
2
Preheat oven to 350 F (177 C). Line a 13x9 inch baking dish with parchment paper and spray with cooking spray. Lightly flour the bottom and sides of the dish. Set aside.
-
3
In the bowl of a stand mixed, fitted with paddle attachment cream together butter and sugar for 3-4 minutes, until fluffy. Add the egg yolks one at a time, mixing to incorporate in between each addition. Add yogurt and mix until incorporated.
-
4
In a separate bowl combine flour, salt and baking powder. Add flour mixture to the egg yolk mixture and mix on medium-low speed until just incorporated. (This dough is on the thick side.)
-
5
Transfer mixture to the prepared baking dish, smooth the top and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and increase oven temperature to 400 F.
-
6
After you take the cake out of the oven, let it cool for 5 minutes in the pan, then invert it out of the pan onto an oven safe tray to cool completely.
-
7
After the cake layer has cooled completely, spread raspberry jam on top.
-
8
For the meringue topping: In a mixing bowl, beat egg whites and lemon juice with an electric mixer on medium high speed until frothy. Slowly, while still beating on medium speed, add the sugar. Beat until stiff peaks form.
-
9
You can either transfer meringue to a piping bag fitted with a star tip and pipe it over the jam or use a spatula and spread a thick layer of meringue over the top. Make sure you evenly cover the top of the cake.
-
10
Transfer meringue-topped cake into the oven and bake for 2-3 minutes at 400 F (200 C). Make sure to closely watch the cake, because you don't want it to dry out or the meringue to burn. Remove from oven when done. Slice and enjoy!
