Ingredients

• 300 g Greek yogurt
• 50 g 00 flour
• 30 g almond flour
• 2 pcs eggs
• 2 pcs yolks
• a 4 cm thick watermelon disc
• lemon
• butter
• sugar
• salt

For the recipe of the yogurt quenching cake, whip the eggs and egg yolks with 70 g of sugar using an electric mixer or a planetary mixer. You will need to obtain a light and very fluffy mixture. Stir in the 00 flour and almond flour, a pinch of salt and a little grated lemon zest.
Prepare a baking tray lined with baking paper, greased and floured. Peel the watermelon disc and measure its diameter: you will need to prepare 2 discs of sponge cake of the same size, pouring the mixture into the plate, inside an adjustable ring. If you don't have a ring, build it with an aluminum-coated cardboard band. Bake the plate with the two discs of dough at 180 ° C for 7-10 minutes. Work the yogurt with 2 teaspoons of sugar.
Remove the sponge cake from the oven and let it cool, then remove the discs from the plate to build the cake. Using the ring you used for the sponge cake, trim the watermelon disc. Arrange the first disc of sponge cake at the base, spread it with a little yogurt, then lay the watermelon disc on top, then the other disc of sponge cake. Garnish to taste with yogurt, diced watermelon, mint leaves, berries and sliced ​​almonds. Serve it immediately or keep it in the fridge for a couple of hours at the most.

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