John Myers
Ingredients for 1 servings:
- 300 g vanilla yogurt or natural yogurt
- 300 g flour
- 160 g cornstarch
- 1 packet of baking powder
- 4 eggs, size M
- 200 g sugar
- 1 packet of vanilla sugar
- 250 ml vegetable oil, neutral
- 1 pinch of salt
- 250 g strawberries, fresh, cleaned and quartered
- 250 g blueberries, fresh
- 250 g raspberries, fresh
- Powdered sugar for dusting
- Fat for the mold
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
First, mix together the flour, cornstarch, baking powder, and salt. This makes it much easier and quicker for the dry ingredients to distribute themselves into the batter. In a mixing bowl, beat the eggs with the vanilla sugar and sugar until frothy. The egg mixture should become noticeably lighter and fluffier. The more air that is incorporated, the better the cake will turn out. When the egg mixture looks light and fluffy, add the vanilla yogurt, oil, and flour mixture, and mix everything in as briefly and carefully as possible. The batter is then spread out on a lightly greased baking sheet and spread evenly. Next, scatter the strawberries and blueberries over the batter, and bake the cake in a preheated oven at 180°C (top/bottom heat) for 10 minutes. After this initial baking time, scatter the raspberries on top, and bake the cake for another 15-18 minutes. Add the raspberries late in the cake so they don’t fall apart too much, as they are very tender and quickly become mushy. After the second baking time, the cake is ready and needs to cool thoroughly before serving. Finally, it can be portioned and dusted with powdered sugar.
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