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🍰 Yogurt Fruit Sheet Cake

475 kcal · 40 min · 4 servings

Ingredients

• 300 g vanilla yogurt (or plain yogurt)
• 300 g flour
• 160 g cornstarch
• 1 packet baking powder
• 4 egg(s), size M
• 200 g sugar
• 1 packet vanilla sugar
• 250 ml vegetable oil (neutral)
• 1 pinch(es) salt
• 250 g strawberries (fresh, cleaned and quartered)
• 250 g blueberries (fresh)
• 250 g raspberries (fresh)
• powdered sugar (for dusting)
• fat for the pan

Instructions

1. 1. Mix flour, cornstarch, baking powder, and salt in a bowl. This ensures the dry ingredients distribute evenly and easily in the batter later.
2. 2. Whisk eggs, vanilla sugar, and sugar in a mixing bowl until the mixture is light and airy. Gently stir in vanilla yogurt, oil, and the flour mixture. Spread the batter onto a lightly greased baking sheet and smooth it out.
3. 3. Distribute strawberries and blueberries over the batter. Bake the cake in a preheated oven at 180 °C (356 °F) top/bottom heat for 10 minutes.
4. 4. Remove the cake briefly, distribute raspberries on top, and bake for another 15 to 18 minutes. The raspberries are added late to prevent them from breaking down, as they are very delicate.
5. 5. Let the cake cool completely after baking before serving. Cut it into portions and dust with powdered sugar if desired.

Nutrition per serving

• kcal: 475
• Protein: 10 g · Fett/Fat: 19 g · Carbs: 68 g