Summer yogurt cake

Ingredients for 1 servings:

• 150 g sugar, brown
• 200 g flour
• 200 g semolina
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 1 lemon(s), zest
• 3 tbsp lemon juice
• 125 g butter, melted
• 500 g yogurt 3.5% fat
• e.g. sour cherries, slightly sour apples, tangerines, peaches (possibly can)
• 1 small jar of apricot jam
• 1 pack of pistachios, chopped
• 4 eggs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

very refreshing, super juicy and quick to make

First, whisk together the yogurt, eggs, sugar, vanilla sugar, 2 tablespoons of lemon juice, and a little lemon zest until smooth. Then add the melted butter. Whisk again briefly. In another bowl, combine the semolina, baking powder, and flour, and add this to the yogurt mixture. Stir until smooth. Spread this batter evenly onto a baking sheet, ideally lined with baking paper. Then you can top the batter with any fruit you like. I prefer tangerines or apples. I’ve tried peaches, but they get too mushy when baked. I think everyone should try it out for themselves and see what they like best. Bake at 180°C for about 30 minutes, until the top has a golden brown crust. While the cake is cooling slightly, heat the apricot jam in a saucepan until it’s nice and runny. Add a tablespoon of lemon juice and a little lemon zest to the hot jam. Spread this hot mixture generously over the entire cake and sprinkle the chopped pistachios on top for decoration. DONE!!!