Summer Yogurt Cake

Summary

Ingredients

• 150 g suar, brown
• 200 g flour
• 200 g semolina
• 1 packet vanilla sugar
• 1 packet baking powder
• 1 lemon (s), zest the peel
• 3 tablespoon lemon juice
• 125 g butter, melted
• 500 g yourt 3.5% fat
• sour cherries, slightly tart apples, mandarins, peaches (possibly can)
• 1 small Glass apricot jam
• 1 packet pistachios, chopped
• 4 egg (s)

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Instructions

1. First you mix yoghurt, eggs, sugar, vanilla sugar, 2 tablespoons of lemon juice and a bit of zest from the lemon peel with a whisk to a smooth mass - then add the melted butter. Briefly hit through again.
2. In another bowl you mix the semolina, the baking powder and the flour, add this to the yoghurt mixture. Stir that with the whisk until smooth.
3. This dough is spread smoothly on a baking sheet, which is best laid out with baking paper beforehand. Then you can cover the dough with any fruit. I prefer tangerines or apples. I tried peaches, but they get too mushy when I bake them. I think everyone should try that for themselves, what they like best.
4. Bake at 180 ° C for about 30 minutes until it has a golden-yellow crust on top. While the cake is cooling slightly, heat the apricot jam in a saucepan until it is nice and liquid - add a tablespoon of lemon juice and some zest from the lemon peel to the hot jam.
5. This hot mixture is now generously coated over the whole cake and the chopped pistachios sprinkled over it as a decoration. FINISHED!!!