Yogurt and Mamor Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 8 egg (s)
- 250 g mararine
- 1 packet baking powder
- 1 packet vanilla sugar
- 400 g suar
- 400 g flour
- 1 cup natural yogurt
- 3 tablespoon powdered drink, e.g., Kaba
- 1 tablespoon margarine, for the pan
- some breadcrumbs, for the shape
- some powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Separate the eggs. Beat the egg yolks, margarine and vanilla sugar until frothy. Then stir in the sugar, flour (not sieve!), Baking powder and the yogurt into the egg yolk mixture. Beat the egg whites into snow and fold into the mass.
- Grease a bundt pan with the margarine and sprinkle with breadcrumbs. Pour half of the dough into the pan. Thoroughly stir in the Kaba under the other half and pour into the form on the light-colored dough. Pull a fork through the dough in a spiral to create a marble-like pattern. Bake the cake in a preheated oven at 180 degrees for 45 minutes.
- Then let the cake rest in the pan for 5 minutes. Turn the slightly cooled cake out of the mold and dust with the icing sugar.
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