Yogurt sponge cake

Ingredients for 1 servings:

• 125 g butter, optional margarine
• 2 eggs
• 1 ½ cups sugar
• 1 tsp cinnamon
• 2 pinches of nutmeg
• 1 pinch of clove(s)
• 1 tsp baking soda
• 1 tbsp cocoa powder
• 2 cups flour
• 1 cup of yogurt
• ½ bar of chocolate (milk or dark)
• some rum

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

quick, easy and very versatile

I call the quantities given above the “basic quantity”. The measure is the empty yogurt pot. Cream the butter/margarine with the sugar and eggs until light and fluffy. Add the spices, cocoa powder, baking soda and rum. Season to taste (i.e. add more spices or a little more rum depending on your taste). Stir in the flour and yogurt. Grate the chocolate or chop it into pieces and fold it in. The batter can be used in the basic quantity as a (single-tier) base for a cake or baked in a loaf tin. Adjust the quantities accordingly for other shapes. Bake at 180 to 200°C for between 15 and 45 minutes, depending on the cake (use a skewer test). The batter is very versatile. I make it as: – a single-tier cake base: base quantity with a whole bar of chocolate, chopped into pieces, then e.g. E.g. topped with bananas, spread with cream and decorated as a cake, – Loaf or Rodon cake: with half a bar of grated chocolate per base amount, so the cake is not so heavy, – Spice slices: depending on the desired height, double or triple the base amount, on a baking tray with a thin shortcrust pastry base (to do this, raise the edge of the tray to 5-6 cm by folding aluminum foil several times), with a whole bar of grated chocolate per base amount, and a chocolate or sugar glaze and sprinkles. The cake is also a hit with children. I even had to give the recipe to a little boy for his mother.