Yoghurt cake with berry fruit for the father’s day

2 cups wheat flour (optionally whole grain)
1 cup sugar (optionally cane sugar)
2 teaspoons baking powder
2 tablespoons vanilla sugar
25 g melted Łaciate extra butter
2 big eggs
1 cup MLEKPOL Greek yoghurt
500 g fruit, e.g. strawberries, raspberries or blueberries
Optionally: caster sugar for sprinkling, Łaciata cream 36% fat for decorating

Pass the flour and baking powder through a sieve. Mix together. Melt your Łaciate extra butter in a saucepan. Heat it up but don’t allow it to burn!

Wash the fruit under running water, drain in a sieve.

Beat the egg yolks with sugar and vanilla in a mixing bowl until uniform and fluffy. Add MLEKPOL Greek yoghurt at room temperature to the yolk-sugar mixture – mix well. Pour in cooled melted Łaciate extra butter. Put in the sieved flour and baking powder. Delicately stir everything together until smoothly combined. Place the mixture in a springform pan or a flat mould.

Nicely top with the dried fruit, slightly pressing them in and bake in the oven preheated to 180°C for about 30-45 minutes (until risen and golden on the top). When the cake is ready, leave to rest in the hot oven for about 15 minutes.

Set aside to cool and then sprinkle with the caster sugar or decorate with swirls of whipped Łaciata cream 36% fat.