Fruit cake without flour

Ingredients for 1 servings:

• 200 g semolina (polenta for the gluten-free version)
• ½ pack of baking powder
• 75 g sugar
• 1 packet of vanilla sugar
• 65 g butter, very soft
• 2 eggs
• 250 g whole milk yogurt
• 250 g fruit, of your choice
• 50 g chocolate chips, optional
• Powdered sugar for dusting

Instructions

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

also gluten-free possible with corn semolina, from a springform pan, approx. 12 pieces

Preheat the oven to 175°C (top/bottom heat). Separate the eggs. Beat the egg whites with a pinch of salt until stiff. In another bowl, mix the butter and sugar. Add the vanilla sugar, yogurt, and egg yolks. Mix the semolina with the baking powder and stir into the butter and sugar mixture. Then fold the egg whites into the mixture and pour the batter into a springform pan lined with baking paper and smooth it out. Finally, top the cake with cherries and chocolate chips, for example. If using frozen fruit, sprinkle about a tablespoon of sugar (I used tonka bean sugar) on top, as frozen fruit is often a bit sour due to its unsweetened consistency. Bake the cake for about 25-30 minutes. The top should not brown too much; a golden yellow color is desirable. Dust the cake with powdered sugar before serving. The cake tastes great fresh from the oven, where it’s still very light and airy, but it also tastes great the next day or the day after when refrigerated and sealed in an airtight container. Tip: This cake shouldn’t be baked without fruit, as it would otherwise be rather bland. Depending on the fruit you use, you can add additional spices to the batter. Cinnamon goes perfectly with apples, plums, and pears in the fall. Vanilla goes well with berries. I used cherries and flavored them with tonka bean sugar. And because I love the combination of cherries and chocolate, I added a handful of chocolate chips!