Baking & Sweets
Yoghurt cake with fruits
A light and quick sponge cake with yogurt and fruit. Very versatile and ideal for spontaneous guests.
Timing
- Preparation: approx. 15 minutes
- Baking time: approx. 35-40 minutes at 180°C
Estimated nutrition
per piece · Calculated for 12 pieces.
- Energy
- ≈ 245 kcal
- Protein
- ≈ 4.8 g
- Carbohydrates
- ≈ 33.4 g
- Fat
- ≈ 9.7 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 3 eggs · ≈ 150.0 g
- 1 packet of baking powder · ≈ 16.0 g
- 1 packet of vanilla sugar · ≈ 8.0 g
- 250 g fruit of your choice, e.g. E.g. raspberries, blueberries or peaches · ≈ 250 g · Assumed quantity / reference product
The number of pieces is assumed for this calculation and is shown above.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250 g natural yogurt
- 3 eggs
- 180g sugar
- 100 ml oil
- 250g flour
- 1 packet of baking powder
- 1 packet of vanilla sugar
- 250 g fruit of your choice, e.g. E.g. raspberries, blueberries or peaches
Instructions
- Beat eggs with sugar and vanilla sugar until fluffy.
- Stir in yogurt and oil.
- Mix the flour and baking powder and fold in.
- Put the dough in a greased form and spread the fruit on top.
- Bake in the preheated oven until the cake is golden.
- Let cool and sprinkle with powdered sugar if desired.
