Yoghurt semolina cake from the tray with strawberries and raspberries

Name: Yoghurt semolina cake from the tray with strawberries and raspberries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 80 g Almond kernels without skin; 500 g Flour; 170 g Butter; 330 g Sugar; 7-10 Tbsp Salt; 1 package Vanillin sugar; 250 g Strawberries; 200 g Raspberries; 6 Eggs (size M); 250 ml Oil; 250 g Whole milk yoghurt; 250 g Common wheat semolina; 1 package Baking Powder; 3 TABLESPOONS demerara sugar; 50 g Dark chocolate coating; 7-10 Tbsp Grease; 1 Disposable piping bag

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

80 g Almond kernels without skin
500 g Flour
170 g Butter
330 g Sugar
7-10 Tbsp Salt
1 package Vanillin sugar
250 g Strawberries
200 g Raspberries
6 Eggs (size M)
250 ml Oil
250 g Whole milk yoghurt
250 g Common wheat semolina
1 package Baking Powder
3 TABLESPOONS demerara sugar
50 g Dark chocolate coating
7-10 Tbsp Grease
1 Disposable piping bag

Directions

1
For the crumbles, chop the almonds roughly. Knead 250 g flour, butter in small pieces, 80 g sugar, 1 pinch of salt, vanillin sugar and almonds with the dough hooks of the hand mixer to crumbles. Put them in a cold place
2
Clean, wash, pat dry and halve the strawberries. Sort the raspberries. Mix eggs, oil and yoghurt. Stir in semolina, 250 g sugar, 250 g flour, baking powder and 1 pinch of salt. Place on the greased fat pan of the oven (32 x 39 cm) and smooth down. Spread fruits, brown sugar and crumbles evenly on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 40 minutes. Leave to cool on a cake rack for about 1 hour
3
Chop the chocolate coating and melt it over a warm water bath. Pour into a piping bag, cut off a small corner. Cut the cake into about 24 pieces and decorate with thin chocolate strips. Whipped cream tastes good with it
4
Waiting time approx. 1 hour