Cherry Crumble Cake with Meringue and Yogurt Cream

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### 🥄 Instructions:

1. **Preheat oven to 350°F (175°C)** and grease a springform pan.

2. **Prepare the cherry filling:**
In a saucepan, cook cherries with sugar, cornstarch, and lemon juice until thickened. Set aside to cool.

3. **Make the cake batter:**
Beat butter and sugar until fluffy. Add egg yolks one at a time, then stir in vanilla. Mix in flour, baking powder, and salt until smooth.

4. **Spread the batter** into the pan. Top with the cherry mixture.

5. **Whip up the meringue:**
Beat egg whites (with cream of tartar if using) until foamy. Gradually add sugar and beat until stiff peaks form. Spread gently over the cherry layer.

6. **Make the crumble:**
Mix flour, butter, and brown sugar with your fingers until crumbly. Sprinkle on top of the meringue.

7. **Bake** for 35–40 minutes, until golden and the meringue is slightly crisp. Cool completely.

8. **Prepare the yogurt cream:**
Whip cream until soft peaks form. Fold into yogurt with powdered sugar and vanilla. Chill until ready to serve.

9. **Serve slices of the cake** with a generous spoonful of yogurt cream. Heaven!

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### ✨ Pro Tips:
– Use sour cherries for a classic European-style flavor.
– You can make the cake a day in advance — it tastes even better after resting!
– Add a sprinkle of toasted almonds for extra crunch.

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**This Cherry Crumble Cake with Meringue and Yogurt Cream is more than just dessert — it’s an experience.** Sweet, tart, creamy, and crunchy all at once, it’s the kind of recipe that turns ordinary days into special occasions.

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