Indulge in the lightness of yogurt cake infused with gooseberries and oat flakes – a treat to prepare in your own kitchen!
Ingredients – crust
- Gooseberries: 250 g
- Brown sugar: 90 g
- Eggs: 2
- Greek yogurt: 100 g
- Butter: 100 g
- Wheat flour: 150 g
- Baking powder: 0.5 teaspoon
Ingredients – oatmeal crust
- Icing sugar: 75 g
- Greek yogurt: 200 g
- Butter: 50 g
- Wheat flour: 220 g
- Oat flakes: 100 g
- Baking powder: 0.5 teaspoon
- Eggs: 2
Preparation
Preheat the oven to 160°C. Prepare a 27 cm diameter cake tin lined with parchment paper.
Grind the oat flakes into flour. Sift both types of flour into a bowl. Add baking powder. Cream the butter with icing sugar, gradually add egg yolks and yogurt. Carefully knead the ingredients, wrap in plastic wrap, and refrigerate for about 1 hour. Roll out the dough to a thickness of about 1–1.5 cm and cut into narrow strips.
Wash the fruit and let it dry. Sift the flour into a bowl, then add all the remaining ingredients, carefully combining them into a homogeneous mass. Grease the cake tin with butter and sprinkle with flour and oat flakes. Pour the dough into the tin.
Then evenly distribute the gooseberries. Place the oatmeal crust strips on top of the prepared cake, creating a lattice. Bake the cake in the preheated oven at 160°C with convection for about 40 minutes.
