Ingredients
for
| 200 g | Raspberries, (freshly or frozen thawed in a colander) |
| 125 g | Butter |
| 3 | Egg(s) |
| 250 g | Sugar |
| 300 g | Flour |
| 250 g | Yoghurt |
| 1 | lemon(s), of which the zest |
| 1 tsp, heaped | Baking powder |
| n.b. | Icing sugar |
Nutritional values per serving
Kcal
3517
Protein
66.45 g
Fat
135.53 g
Coal hydr.
495.06 g
Preparation
Working time: approx. 15 minutes Resting time approx. 1 hour Total time approx. 1 hour 15 minutes
Melt the butter and let it cool slightly.
Beat eggs and sugar until light, fluffy. Stir in the butter, yoghurt and lemon zest. Sift in the flour and baking powder and stir into the mixture. Add the raspberries.
Line the springform pan with parchment paper and grease the side. Pour in the dough and smooth it out.
Bake in an oven preheated to 200° on the lowest groove for 30 minutes. Let the cake cool in the pan for an hour, dust with powdered sugar.