Turkish Yogurt Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g yourt (whole milk)
- 4 egg (s)
- 700 g suar
- 1 vanilla pod, the pulp it
- 125 g butter
- 500 g semolina
- 1 packet baking powder
- Fat for the shape
- 1 lemon (s), the juice it
- 1 tablespoon desiccated coconut
- Breadcrumbs for the mold
- 0.75 liters ¾ water
Print Recipe
Pin Recipe Instructions
- Mix the yogurt, eggs, 200 g sugar and the scraped pulp of the vanilla pod together. Melt the butter and let it cool down. Add to the yoghurt cream and stir until the sugar has dissolved. Mix the semolina and baking powder and stir into the cream. Grease a springform pan and sprinkle with breadcrumbs. Pour in the batter.
- Bake in a preheated oven at 175 ° C top / bottom heat (convection: 150 ° C) for about 45 minutes.
- In the meantime, boil 3/4 l water with the remaining sugar for 5 minutes. Stir in the squeezed lemon juice and chill the syrup.
- Remove the cake in the form from the edge of the form and cut into cubes. Pour the syrup over the cake so that it is completely covered with syrup. Let the cake cool down until the syrup is soaked up. Remove the cake from the mold and finally sprinkle the individual cubes with desiccated coconut.
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