|2 sachets||bourbon vanilla sugar|
|250 g||plain yoghurt|
|8 g||baking powder|
|200 g||raspberries frozen|
Butter a ca. 25cm long cake tin and flour it.
Mix egg yolk, butter, sugar and vanilla sugar and beat until fluffy.
Stir in yoghurt using a spatula.
Mix flour, semolina and baking powder. Intermix with mixture using the spatula.
Beat egg white and salt until fluffy. Carefully intermix with mixture.
Fill 1/3 of the mixture into the cake tin. Carefully mix the remaining 2/3 of the mixture with the raspberries, then fill it into the cake tin as well.
Bake in fan oven at 180°C for 75 minutes.
Sprinkle lightly with powdered sugar after baking.