Simple yogurt cake

Made by:
Bönde Attila


For cake tins 26-28 cm in diameter

30 dkg
biscuit crumbs
15 dkg
Mizo butter

for the cream:

50 dkg
Mizo mascarpone
50 dkg
Mizo natural yogurt
2 pcs
3 tbsp tablespoons
3 tbsp tablespoons
powdered sugar
scraped seeds of vanilla sticks
grated peel of lemon peel

for serving:

to taste
fresh berries or jam



Melt the butter, then add it to the biscuit crumbs. Mix thoroughly and press the buttered crumbs into the bottom of the cake tin. Place in an air-stirred oven preheated to 160 degrees C for approx. 10 minutes.
In the meantime prepare the cream. For the cream, mix the egg with the powdered sugar and add the mascarpone. Stir in the yoghurt, then fold in the flour, stirring constantly but gently. You need to have a medium thick cream. Finally, season with vanilla seeds and grated lemon zest. The cream is poured onto the cake base taken out of the oven. Smooth it, then bake for another 40-50 minutes.
After the cake is completely cooled refrigerate for 6-8 hours. Serve with fresh berries or jam.