Raspberry and yogurt cake

Raspberry and yogurt cake - a quick and simple dessert, perfect for summer days spent in the mountains. With a fresh aroma and a slightly moist texture, this cake is sure to become everyone's favorite. The total preparation time is about 60 minutes, of which 10 minutes are for cooling, and it is enough for 8 servings.

Necessary ingredients:

- 1 cup of flour
- 1/3 cup of sugar
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 egg
- 1/2 cup of yogurt (preferably Greek for a creamier texture)
- 2 tablespoons of margarine (or melted butter)
- 1 packet of vanilla sugar
- 1 cup of fresh raspberries (or frozen, unthawed)

Step by step for a perfect cake:

1. Preparing the ingredients: Start by gathering all the ingredients. If using frozen raspberries, make sure not to thaw them to avoid a wet cake. Fresh raspberries, straight from the garden or market, will provide a special flavor.

2. Mixing dry ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix well with a spatula or whisk to ensure the ingredients are evenly distributed.

3. Preparing the wet mixture: In another bowl, beat the egg, add the yogurt, melted margarine, and vanilla sugar. Mix until you get a homogeneous composition. The yogurt gives the cake a pleasant moisture and a slightly tangy taste.

4. Combining the mixtures: Pour the wet mixture over the dry ingredients. Mix gently, just until the ingredients are incorporated. It is important not to overmix, otherwise the cake will become dense.

5. Forming the cake: Line a baking pan (about 20x20 cm) with parchment paper or grease it with margarine. Pour two-thirds of the batter into the bottom of the pan, smoothing the surface. Evenly sprinkle the raspberries over this layer, then add the remaining batter on top.

6. Baking: Preheat the oven to 180°C. Bake the cake for 35-40 minutes or until a toothpick inserted in the center comes out clean. The aroma that will fill the kitchen is simply irresistible!

7. Cooling and serving: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Cut into squares and serve!

Serving suggestion: You can add a spoonful of Greek yogurt or a scoop of vanilla ice cream on top, for a delicious contrast between warm and cold. This raspberry and yogurt cake is not only simple but also diet-friendly, having a low sugar content, making it perfect for a healthy snack.

Possible variations: Instead of raspberries, you can try using blueberries or even pieces of fresh peaches. You can also add some chopped nuts or coconut flakes for an extra texture and flavor.

This recipe is ideal for taking advantage of seasonal fruits and enjoying a quick, delicious, and healthy dessert, perfect for any occasion!