Turkish Yogurt Cake

Melt the butter and let it cool down.

Mix the yoghurt, 200 g sugar, eggs and the pulp of the vanilla pod in a bowl.

Stir in the cooled butter and keep stirring until the sugar has dissolved.

Add the semolina and baking powder and stir in.

Spread the fat on a springform pan and sprinkle on the breadcrumbs so that nothing sticks to the pan while baking.

Place the cake in the pan and bake for 45 minutes at 175 degrees (top and bottom heat) or 150 degrees (fan-assisted).

In the meantime, bring the water and the remaining sugar to the boil and cook for 5 minutes while stirring. Then pour in the lemon juice. Let the resulting syrup cool down.

Remove the cake from the edge after baking, but do not remove it from the tin. Let cool for 5 minutes and then cut into cubes in the form. It is best to place the mold in a container. Pour the syrup into the mold over the cake and let it soak in overnight (at least 2 hours).

Then take the cake cubes out of the mold and sprinkle the desiccated coconut on top.