Yoghurt semolina cake with blackberries

Name: Yoghurt semolina cake with blackberries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 6 Eggs (size M); 250 ml Sunflower oil; 250 g Whole milk yoghurt; 250 g Common wheat semolina; 250 g + 8 tablespoons sugar; 250 g Flour; 1 package Baking Powder; 1 pinch Salt; 250 g Blueberries; 500 g Blackberries; 250 g Currants; 1 glass (225 g) Quince jelly; 4 packages glaze; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

6 Eggs (size M)
250 ml Sunflower oil
250 g Whole milk yoghurt
250 g Common wheat semolina
250 g + 8 tablespoons sugar
250 g Flour
1 package Baking Powder
1 pinch Salt
250 g Blueberries
500 g Blackberries
250 g Currants
1 glass (225 g) Quince jelly
4 packages glaze
7-10 Tbsp Grease

Directions

1
Mix eggs, oil and yoghurt. Stir in semolina, 250 g sugar, flour, baking powder and salt. Place on a greased fat pan of the oven (32 x 39 cm) and smooth down. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 30-40 minutes until brown (test with sticks!)
2
Take out the cake and let it cool down. Sort and wash the blueberries and blackberries. Wash the currants and remove them from the stalks. Spread the cake with jelly. Spread the berries on top
3
Mix the cake glaze and 8 level tablespoons of sugar in a saucepan and stir gradually with 1 litre of water until smooth. Bring the liquid to the boil while stirring constantly. Immediately spread the icing evenly on the cake with a spoon. Put the cake in a cool place for about 30 minutes
4
waiting time approx. 1 1/4 hours