Summary

Ingredients

• 200 g butter, melted
• 300 g suar
• 4 egg (s)
• 500 g yourt, (raspberry yourt)
• 400 g flour
• 50 g almond (s), round
• 0.5 ½ pack baking powder
• some fat, for the shape
• Possibly flour or ground almonds for sprinkling

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Instructions

1. Melt the butter and preheat the oven to 175 ° C top / bottom heat.
2. Beat the melted butter with the sugar until creamy, add the eggs and stir in thoroughly, then add the raspberry yoghurt. Mix the dry ingredients beforehand in a separate bowl with the whisk (saves sieving), stir quickly into the batter. Grease a bundt pan thoroughly (if you are worried that the cake will slip out properly, you can also sprinkle with flour or ground almonds), pour in the dough and bake the cake for 40 - 50 minutes on the 2nd rack from the bottom.
3. Annotation:
4. Please do a chopstick test! My oven is a little faster and my shape is quite narrow.