Fast raspberry yoghurt wreath

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
3.6 69
COOK TIME
30 mins
TOTAL TIME
205 mins

Ingredients

Servings: 16
  • 1 cup (150 g each) Whole milk yoghurt
  • 150 g soft butter
  • some soft butter
  • 2/3 cup sugar (approx. 110 g)
  • 1 pck. Vanilla sugar
  • 7-10 Tbsp Salt
  • 3 Eggs (Gr. M)
  • 2 cups Flour (approx. 200 g)
  • some Flour
  • 3 TABLESPOONS Cornstarch
  • 0.5 pck. Baking Powder
  • 200 g frozen raspberries
  • 1 pck. (125 g each) Milk cake glaze

Directions

  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Put yoghurt in a bowl, wash and dry the cups and use to measure sugar and flour.

  2. 2

    Cream 150 g butter, sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer. Stir in the eggs one after the other. Mix 2 cups of flour, starch and baking powder, alternating with yoghurt. Fold in frozen raspberries.

  3. 3

    Fill the dough into a greased and flour-popped savarini tin (24.5 cm Ø; 1 1⁄2 l capacity) and smooth it down. Bake in a hot oven for about 40 minutes.

  4. 4

    Let the cake cool in the mould for about 15 minutes on a cake rack. Then turn out of the tin and let it cool down.

  5. 5

    Melt the cake glaze according to the package instructions. Cover the cake with it. Allow to dry.

  6. 6

    Instead of frozen berries you can also use fresh raspberries. Carefully fold them into the dough so that they are not crushed.

Nutrition Facts

KCAL
240 kcal
CARBS
25 g
FATS
13 g
PROTEINS
4 g