Fresh and juicy yogurt pound cake

1. Beat the egg whites with a pinch of salt until stiff. In the second bowl, beat butter with sugar until foamy, add white yogurt and egg yolks. Finally, mix in the sifted flour and gently mix in the beaten egg whites with a spoon.
2. Pour the mixture into a greased and floured baking dish and bake the cake for about 30-40 minutes at a temperature of 355 °F / 180 °C. Do not open the oven during baking, the cake will "fall".

   
3. Cream:
   In a water bath, use a mixer to mix yogurt, powdered sugar, egg yolks and starch into a stiff foam, then set aside, cover with food foil and leave to cool.

   

* IDEA: Even without this cream, the pound cake is tasty, juicy and fresh. You can sprinkle the top with powdered sugar.