Greek yogurt cake

For the greek yogurt cake, well known as Yaourtini,

all of the ingredients should be at room temperature.

In a bowl, with a mixer, beat the 3 egg whites and a pinch of salt into a meringue with soft peaks.

In another bowl, with a mixer, beat the 3 egg yolks, the vanilla and the sugar until light and fluffy.

Continuing to beat, add the yogurt, the baking powder and the semolina to the fluffy mixture.

Combine the baking soda with the orange juice. Add to the mixture. Add the ouzo. Beat until the mixture is homogeneous.

Carefully fold the meringue into the mixture with a spatula.

Pour the batter into a well-buttered 30 cm diameter pan. Spread it out evenly.

Bake in a preheated convection oven at 170 degrees Celsius for about 40 minutes until the cake rises and turns golden brown.

Once the cake has cooled, make shallow cuts demarcating serving pieces on the top of the cake.  Slowly pour the hot syrup on the cooled cake.

Let the cake cool completely while it absorbs the syrup.

Refrigerate.

For the syrup  of our yogurt cake,

In a pot, bring the sugar, water and lemon peel to a boil, stirring  only until the sugar dissolves.  Allow to boil for 2-3 minutes.

Stir in the lemon juice.

Pour the hot syrup over the cooled cake.