Yogurt cake with currants

Ingredients for 1 servings:

• 3 eggs
• 220 g sugar
• 1 packet of vanilla sugar
• 330 g whole milk yogurt, 3.5% fat
• 110 g butter, melted
• 330 g flour
• 2 tsp baking powder
• 1 tsp, leveled baking soda
• 1 pinch of salt
• 250 g currants, mixed
• n. B. Lavender flowers
• 1 tbsp powdered sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

a quick and simple cake

The cake is also called “Träubla” in Swabia. The quantities given are for a 26 cm springform pan. Beat the eggs, sugar, and vanilla sugar with the whisk of a hand mixer until light and creamy. Stir in the yogurt and melted butter. Mix the flour with the baking powder, baking soda, and salt and stir in briefly. Remove 150 g of redcurrants, wash them, pat them dry, and remove the stalks. Loosely fold the berries into the batter using a spatula. Pour the batter into a springform pan lined with baking paper and greased around the edges. Bake the cake in a hot oven at 180°C fan/convection oven on the middle rack for 35-40 minutes until golden brown. Do the skewer test! Let the cake cool in the pan on a wire rack. Before serving, remove the cake from the pan, garnish with the remaining washed redcurrants and, if desired, lavender blossoms, and sprinkle with powdered sugar. Decorate the cake, for example. E.g. serve with vanilla cream.