Currant Sponge Cake

Summary

Ingredients

• 300 g currants
• 190 g butter, soft
• 375 grams sugar
• 1 large lemon (s), the zest it
• 4 large egg (s), 235 g
• 375 g yourt 1.5% fat
• 0.5 teaspoon ½ baking powder
• 450 g flour

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Instructions

1. Beat the butter with sugar, eggs and lemon zest until thick and creamy. Stir in yogurt, flour and baking powder. Pull the berries under the dough,
2. Fill the dough into 2 springform pans (26 cm and 18 cm). Bake in the hot oven at 200 ° on the second rack from the bottom for 30 minutes.
3. Let the cake cool for another hour in the tin.