Strawberry-rhubarb yoghurt cake

Name: Strawberry-rhubarb yoghurt cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 100 g Strawberries; 300 g Rhubarb (about 3 sticks); 175 g soft lactose-free butter; 7-10 Tbsp pulp of 1/2 vanilla pod; 175 g + 1 tablespoon of sugar; 3 Eggs (size M); 275 g Flour; 1/2 package Baking Powder; 125 g lactose-free yoghurt; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

100 g Strawberries
300 g Rhubarb (about 3 sticks)
175 g soft lactose-free butter
7-10 Tbsp pulp of 1/2 vanilla pod
175 g + 1 tablespoon of sugar
3 Eggs (size M)
275 g Flour
1/2 package Baking Powder
125 g lactose-free yoghurt
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Wash, clean and halve the strawberries. Wash and clean the rhubarb and cut it diagonally into 1 cm wide pieces
2
Cream butter, vanilla pulp and 175 g sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with the yoghurt
3
Pour the dough into a greased springform pan (26 cm Ø) sprinkled with flour. Mix strawberries, rhubarb and 1 tbsp. sugar. Put half of the fruits on the dough and press about 1 cm into the dough. Spread the rest of the fruit on the cake and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-55 minutes (stick test)
4
Take the cake out of the oven, remove from the springform pan and let it cool down on a cake rack. Dust with icing sugar before serving
5
Waiting time approx. 1 hour