Yoghurt Cake


  • 3 eggs
  • 125g of yoghurt
  • 150g of sugar
  • 450g of flour
  • 60ml of oil
  • 1/2 sachet of yeast
  • 400ml of whipped cream
  • 1 jar of Apricots in syrup with Moscato wine FAVORITA FISH

Preparation Instructions

Cream preparation: blend half of the apricots with half of the syrup and join delicately with the whipped cream.
Cake preparation: beat the eggs, add stirring gently the yoghurt, then the sugar, the oil, the flour, the yeast and the half of the apricots syrup last. Pour out the mixture on a buttered and floured baking tin and strew the surface with the remaining pieces of apricots. Put in on warm oven for 30 minutes.

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