Blackberry Yoghurt Bundt cake

Name: Blackberry Yoghurt Bundt cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 300 g Blackberries; 1 Organic Lemon; 250 g soft butter; 1 pinch Salt; 250 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 500 g Flour; 1 package Baking Powder; 300 g Cream yoghurt; 150 g Icing sugar; 30 g Chocolate with yoghurt filling; 7-10 Tbsp Fat and flour

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

300 g Blackberries
1 Organic Lemon
250 g soft butter
1 pinch Salt
250 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
500 g Flour
1 package Baking Powder
300 g Cream yoghurt
150 g Icing sugar
30 g Chocolate with yoghurt filling
7-10 Tbsp Fat and flour

Directions

1
Wash and sort blackberries. Wash lemon hot, grate dry and grate peel thinly. Whisk butter, salt, sugar, vanillin sugar and lemon zest with the whisk of the hand mixer until thick and creamy
2
Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with the yoghurt. Grease the cake pan (approx. 2.5 litres capacity) and sprinkle with flour. Dough alternate with approx. 2/3 of the blackberries, distribute evenly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour
3
Take the cake out of the oven, let it rest in the mould for about 10 minutes and then turn it out of the mould. Let the cake cool down
4
Puree the remaining blackberries, except for a few for decoration, and pass through a sieve. Stir half of the icing sugar and blackberry puree to a smooth glaze. Stir the remaining icing sugar and 1-2 tbsp. water until smooth. Spread the icing on the cooled down cake
5
Halve the blackberries. Cut chocolate into thin shavings with a peeler. Decorate cake with chocolate and blackberries
6
waiting time approx. 1 1/2 hours