Fruit Cake with Berries
A light sponge cake topped with raspberries and blueberries.
Ingredients
| 4 pcs | eggs | |
| 1 cup | 240 ml | sugar |
| 1 1/2 cups | 360 ml | flour |
| 1 cup | 240 ml | yogurt |
| — | baking soda | |
| 4 tbsp | 60 ml | oil |
| 1 cup | 240 ml | raspberries |
| 1 cup | 240 ml | blueberries |
Instructions
- Beat the eggs (4) with the sugar (1 cup) to a foam.
- Add the yogurt (1 cup), in which the baking soda has been dissolved. Stir.
- Add the flour (1 1/2 cups) and stir again.
- Add the oil (4 tbsp) and stir again. The resulting cake batter should be of medium thickness and smooth.
- Pour and smooth the batter into a greased form. Arrange the raspberries (1 cup) and blueberries (1 cup) over it.
- Place the form in a preheated oven and bake the cake until fully done.