Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g raspberries, (fresh or frozen in a sieve, thawed)
- 125 g butter
- 3 egg (s)
- 250 grams sugar
- 300 grams flour
- 250 g yourt
- 1 lemon (s), including the peel
- 1 teaspoon, heaped baking powder
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Melt the butter and let it cool slightly.
- Beat the eggs and sugar to a light, frothy mass. Stir in the butter, yogurt and lemon zest. Sift in the flour and baking powder and stir into the mixture. Add the raspberries.
- Line the springform pan with baking paper and grease the side. Pour in the dough and smooth it out.
- Bake in the oven preheated to 200 ° for 30 minutes on the bottom groove. Let the cake cool in the tin for an hour, dust with icing sugar.
- Can also be varied well with other berries (e.g. blackberries or red currants).
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below