Cup Fruit Tart

For the cup fruit cake, separate the eggs and beat the egg whites until stiff. Cream the egg yolks with the sugar, then add the yogurt and then mix in the oil. Combine the flour and baking powder and mix into the oil mixture. Finally, fold in the beaten egg white.

Pour the mixture into a greased and floured mold (preferably a cake pan). Wash and cut up the desired fruit (if necessary) and place on top of the mixture. Bake the cup fruit cake at 180 degrees convection for about 50 minutes. It is best to check again and again with the chopstick tester!

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