Yogurt – Berry – Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g berries, mixed (frozen)
- 160 g butter or mararine, possibly reduced fat
- 120 g suar
- 1 packet vanilla sugar
- 3 egg (s)
- 100 g natural yourt (1.5% fat)
- 220 g flour
- 50 g cornstarch
- 1 packet baking powder
- 100 g powdered suar
- 3 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- Thaw the berry mixture and preheat the oven to 180 degrees (fan oven to 160 degrees). Beat the butter, sugar and vanilla sugar until creamy and add the eggs. Stir in the yogurt, then mix the flour, baking powder and cornstarch and sift and fold in on the dough. Drain the berries and chop them if necessary.
- Put half of the dough in a greased loaf pan dusted with flour, spread half of the berries on top, layer the dough on top again, and then again the berries. Until the mold is full or the batter / berries are used up.
- Bake for about 70 minutes, then let cool in the tin for 20 minutes. Only then remove it from the mold and topple over. If you like, you can decorate the cake with icing made of powdered sugar and lemon juice. The cake is juicy and easy to freeze.
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