Raspberry yogurt cake
Pie with raspberries, based on yogurt. Light and not sweet. Juicy!
Ingredients
Servings 6- raspberries 150 g
- butter 50 g
- sugar 50 g
- yogurt, natural, 2.5% fat 250 g
- flour 120-150 g
- lemon juice 30 g
- salt 3 g
- baking powder for dough 5 g
- sunflower oil 2 g
- chicken egg 1 pc.
Cooking
Step 1
Beat butter + sugar + egg + salt + lemon juice + yogurt with a mixer. Mix the mass with flour and baking powder. Bring all ingredients together until smooth. Lubricate the baking dish with sunflower oil (you can use any other), pour the dough (should be of medium consistency), drain itself into a mold. Put the raspberries on top with your hands. Bake in a preheated oven for 15-20 minutes. at a temperature of 180 degrees.