Yogurt – Berry – Cake

Ingredients for 12 servings:

• 200 g berries, frozen (e.g. wild berry mix or raspberries)
• 120 g margarine or (semi-skimmed) butter
• 120 g honey, or 80-100 g sugar
• 1 tsp vanilla powder, heaped or pulp 1 pod
• 4 m.-sized eggs
• 150 g low-fat yogurt
• 80 g cornstarch (e.g. Mondamin)
• 1 packet of baking powder (cream of tartar), 200g flour (405 or 550)
• Fat, possibly breadcrumbs for 1 loaf pan, muffin tray or 12 muffin cups
• 2 tbsp juice (berry juice)
• 100 g powdered sugar
• Berries, fresh small

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For one Käpsele (loaf pan) or 12 large muffins.

Thaw the berry mixture in a sieve and collect the juice. Whisk together room-temperature fat, honey or sugar, and vanilla until thick and fluffy; the sugar should be completely dissolved. Gradually stir in the eggs, then the yogurt and the mixed dry ingredients. Grease a loaf pan or large muffin cups, dusting with breadcrumbs if desired. Pour in half of the batter, then distribute the well-drained berries, large ones halved, evenly on top; then top with the remaining batter. Bake in a preheated oven at 180°C (170°C fan-assisted oven) on the second rack from the bottom for about an hour – do the skewer test! Let cool in the pan for 20 minutes, let cool completely on a wire rack, then glaze and immediately garnish with fresh small berries. This also works well with fresh small berries. Currants are particularly good as decorations, coated with sugar while still on the stem (briefly dip in egg white, then roll in coarse sugar).