Yogurt Bundt Cake with Berries
With recipe 📌
Yogurt Bundt Cake with Berries always tastes good. The moist dough with yogurt and berries is so delicious. Everyone loves it when decorated with white chocolate.
INGREDIENTS
FOR THE DOUGH
250g softened butter
250g sugar
1 sachet vanilla sugar
1 tbsp lemon zest
6 eggs (size M)
400g plain flour (type 405)
100g cornstarch
1 sachet baking powder
100ml milk
150g natural yogurt
200g frozen mixed berries
FOR THE GLAZE
200g white chocolate coating
30g freeze-dried raspberries
PREPARATION
Step 1
Prepare the Bundt pan and preheat the oven to 170°C (350°F). For the dough, cream the softened butter with 2/3 of the sugar (approx. 170g) in a mixing bowl until light and fluffy.
Separate the eggs and gradually beat in the egg yolks. Add the vanilla sugar and lemon zest and stir in. Place the egg whites in a mixing bowl and beat with the remaining sugar until stiff peaks form. Refrigerate until ready to use.
Step 2
Sift the flour, cornstarch, and baking powder in a bowl. Stir into the batter in three portions. Fold 1/3 of the beaten egg whites into the batter, then mix in the milk and natural yogurt by hand.
Step 3
Finally, fold in the remaining egg whites. Then carefully fold the frozen berries into the batter and pour everything into the pan. Bake the Bundt cake in the preheated oven for about 50 minutes until golden brown. Let cool on a wire rack for 30 minutes. Then turn the yogurt Bundt cake out and let cool completely.
Step 4
For the glaze, finely chop the chocolate coating and carefully melt it over a pan of warm water. Cover the cake with it and scatter the freeze-dried raspberry pieces over the melted chocolate.
