John Myers
Yogurt and Semolina Cake
The perfect yogurt and semolina cake recipe with a picture and simple step-by-step instructions.
- 1 Glas-175 ml
- 4 Eggs
- 1 glass Sugar
- 1 glass Oil
- 1 packet Baking powder
- 1 packet Vanilla sugar
- 1 a cup Yogurt, 500 g
- 1 a cup Semolina, use the empty yogurt cup: D
- For painting:
- 1 glass Apricot jam
- Desiccated coconut
- Preheat the oven to 180 degrees (convection 160 degrees) and line a baking sheet with baking paper.
- Beat the eggs, sugar, vanilla sugar and oil until frothy. Add yoghurt and stir well. Mix the semolina with the baking powder and stir into the mixture.
- Pour the mixture onto the tray and smooth it out. Bake the cake for 15 to 25 minutes.
- Don’t forget to test the chopsticks !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! : D
- Take out the cake and let it cool down a bit.
- Heat the jam and spread it on the cake. Sprinkle with desiccated coconut and let the cake cool.
- 7th TIP !!!! If you like, you can also sprinkle sliced almonds on top of the cake, briefly roasted in the pan without fat.
- Instead of jam, you can also cook a syrup and soak the cake with it. To do this, boil 2 glasses of sugar with 1 glass of water and 2 tablespoons of lemon juice and distribute with a tablespoon on the cake, sprinkle with desiccated coconut and let cool.
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