| 2 | egg yolk |
|---|---|
| 50 g | butter |
| 80 g | sugar |
| 2 sachets | bourbon vanilla sugar |
| 250 g | plain yoghurt |
| 120 g | flour |
| 120 g | semolina |
| 8 g | baking powder |
| 2 | egg white |
| 1 pinch | salt |
| 200 g | raspberries frozen |
Raspberry Yoghurt Cake
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.
