John Myers
Yogurt Semolina Cake with Summer Berries and Sprinkles
The perfect yogurt semolina cake with summer berries and sprinkles recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 80 g Chopped almonds
- 170 g Butter
- 330 g Sugar
- 1 packet Vanillin sugar
- 400 g Berry
- 250 ml Oil
- 250 g Whole milk yogurt
- 250 g Soft wheat semolina
- 1 packet Baking powder
- 1 pinch Salt
- 6 Pc Eggs
- For the crumble, knead 250 g of flour, butter, 80 g of sugar, chopped almonds, 1 pinch of salt and vanilla sugar with the dough hook of the hand mixer and put in the cold.
- Mix the eggs and yogurt with the oil
- Stir in the grains, remaining sugar, remaining flour, baking powder and a pinch of salt.
- Spread the dough on a greased drip pan (high baking sheet)
- Spread the berries (raspberries, strawberries, blackberries, blueberries .. depending on your taste) on the dough
- Scatter sprinkles on top
- Bake in a preheated oven for about 40 minutes (electric stove 175 degrees, convection 150 degrees)
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