3 eggs
1 cup of natural yogurt
1 tablespoon of flour
2 tablespoons of sugar
3 tablespoons of wheat flour
1 and a half teaspoons of baking powder
Accompaniment
1 package of raspberries
1 and a half cups of sugar
3 eggs
1 cup of natural yogurt
1 tablespoon of flour
2 tablespoons of sugar
3 tablespoons of wheat flour
1 and a half teaspoons of baking powder
Accompaniment
1 package of raspberries
1 and a half cups of sugar
In a blender, beat the eggs, yogurt, flour, and sugar
Transfer to a bowl and mix in the wheat flour and baking powder
Pour into a 24 cm cake pan with a central hole, greased and floured
Bake for 30 minutes or until a toothpick inserted comes out clean
Wait for it to cool before removing from the pan
Accompaniment
Wash the raspberries well and remove the stems
In a saucepan, combine the raspberries and sugar
Let cook over low heat, stirring occasionally, for 20 minutes
Serve the cake with the raspberry syrup.
