Summer Yogurt Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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)
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- This hot mixture is now generously coated over the whole cake and the chopped pistachios sprinkled over it as a decoration. FINISHED!!!
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