Yogurt Cake with Summer Fruit

1 PIECE

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INGREDIENTS FOR THE DOUGH

400 g coarse flour
1 baking powder
260 g granulated sugar
140 g sunflower or rapeseed oil
2 eggs
350 g plain yogurt

INGREDIENTS FOR THE FILLING

1 curd
1 egg
¼ packet of cornstarch (vanilla pudding)
3 tablespoons granulated sugar

INGREDIENTS FOR FINISHING

Almond slices or chopped (can be coconut, hazelnuts)
Vanilla sugar – 1 package (optionally – only if using sour fruit)
Summer fruit (blueberries or raspberries, apricots, plums, plums, cherries, sour cherries, peaches)

INSTRUCTIONS

1
First, mix the ingredients for the curd filling and set aside.
2
In a large bowl, combine the dry ingredients and then add the oil, eggs, and yogurt. Mix well or lightly whisk into a smooth semi-liquid batter without lumps.
3
Pour the batter onto a baking sheet lined with parchment paper or greased with butter and dusted with coarse flour.
4
Use a spoon to place dollops of the curd filling onto the batter.
5
Cover the entire surface with pitted fruit cut into quarters and sprinkle with vanilla sugar and almonds.
6
Bake at 160 degrees Celsius (fan) for about 40 – 50 minutes (the time depends on the size of the baking sheet and the juiciness of the fruit). A skewer test will help at the end.

Under Cake Pressure

Behind the blog Under Cake Pressure are two sisters united by a passion for creating desserts. Veronika and Alžběta create exclusive recipes for Rohlik, so you can also enjoy their treats!