Raspberry yogurt cake

Ingredients for 1 servings:

• 210 g flour
• 3 tsp baking powder
• 1 pack of pudding powder (vanilla)
• 150 g butter (soft)
• 130 g sugar
• 2 packets of vanilla sugar
• 3 eggs, (M)
• 1 cup natural yogurt (low fat)
• 250 g raspberries (frozen)
• some powdered sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

only with frozen raspberries

First of all: this cake is made with frozen berries! Cream very soft butter, sugar, and vanilla sugar with a hand mixer until fluffy, then add the eggs one at a time, mixing well until the sugar has dissolved. Now stir in the yogurt. Mix the flour, baking powder, and pudding powder and stir into the mixture. Grease and flour a 28cm loaf pan well and fill the pan with half of the batter. Place half of the frozen raspberries on top of the batter. Now pour the remaining batter over the batter and scatter the other half of the raspberries on top. Bake in the lower third of the preheated oven at 175°C for about 50-55 minutes. After baking, let the cake rest in the pan for about 5-10 minutes, then carefully turn out onto a wire rack and let cool. Dust with powdered sugar before serving.