Summary

Ingredients

For the dough:

• 125 g butter, room temperature
• 500 g natural yourt
• 200 g suar
• 1 packet vanilla sugar
• 500 g semolina
• 1 packet baking powder
• 4 egg (s)

For the cast:

• 125 g suar
• 1 lemon (s), juice it
• 3 tablespoon desiccated coconut

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Instructions

1. Preheat the oven to 175 degrees. Line a square baking pan measuring 25 x 25 cm with parchment paper.
2. Separate the eggs. Mix the butter with yoghurt, egg yolks, sugar and vanilla sugar until creamy. Mix semolina with baking powder and fold in. Beat the egg whites until stiff and fold in.
3. Pour the dough into the mold and smooth it out. Bake for about 40 minutes.
4. For the icing, mix the sugar with 125 ml of water and the lemon juice in a saucepan, bring to the boil and simmer for about 2 minutes. Take the cake out of the oven and pour the icing on it, then let the cake cool down.
5. Before serving, cut into small cubes and sprinkle with desiccated coconut.