Yogurt Dessert with Semolina and Blueberry

Instructions

1. Sift the flour together with the baking powder, add sugar. Add the egg yolks to the mixture (set aside the egg whites as they will be needed for the cheese mixture).
2. Cut the butter into smaller pieces, add to the rest of the ingredients, knead the dough until just combined, so the dough is smooth.
3. Divide the dough into two parts: one smaller, the other larger. Put the smaller part in the freezer.
4. Roll out the larger part and line the bottom of the baking dish.
5. You can pre-bake it for 10 minutes at 180 degrees Celsius (350 degrees Fahrenheit).
6. Then spread the bottom with 2 tablespoons of jam. Sprinkle with blueberries dusted with potato starch and sugar.
7. Beat the egg whites, gradually add sugar and semolina. Finally, add yogurt and mix until all ingredients are combined.
8. Pour the cheese mixture over the blueberries. Sprinkle more blueberries on top.
9. Take out the second part of the dough from the freezer and grate it over the cheese mixture.
10. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for about 50-55 minutes. Turn off the oven and leave the cake for about half an hour (it won't collapse). Enjoy!