Cup yogurt spice cake

Ingredients for 1 servings:

• 2 cups of natural yogurt, each 150 g
• 2 cups sunflower oil or rapeseed oil
• 6 m.-sized eggs
• 1 bottle of rum flavoring
• 4 ½ cups sugar
• 6 cups flour
• ¼ cup baking cocoa
• 2 packets of vanilla sugar
• 2 packets of baking powder
• 1 pack of gingerbread spice
• Grease for the tray
• possibly breadcrumbs or biscuit crumbs for the tray
• n. B. icing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

for a baking tray, super Christmassy and light and airy

Always use the natural yogurt container as a measuring cup. First, mix together the yogurt, oil, eggs, and rum flavoring. Then stir in the sugar, flour, vanilla sugar, cocoa powder, baking powder, and gingerbread spice. Pour the batter into a deep, greased baking tray, possibly dusted with breadcrumbs or biscuit crumbs, and bake for 25 minutes at approximately 180°C fan-assisted oven (approx. 200°C top/bottom heat). Check if the batter is cooked using a skewer. Once the cake has cooled, spread a layer of icing on top. Notes: I usually use enough cocoa powder to make the batter nice and chocolatey. If I only have large eggs at home, I use only 5.