Yogurt Cake

For the yogurt cake, separate the eggs and beat the egg whites until stiff (don’t forget the pinch of salt). Melt the butter. Add the melted butter, powdered sugar, vanilla sugar and baking powder to the egg yolks and mix. Fold in the beaten egg whites, flour and the cup of yogurt alternately, loosely and gently. Butter and lightly flour a desired baking pan (cake will be loose to remove after baking). Pour the mixture into the pan and bake at 200 – 220°C. After baking and cooling, cut the yogurt cake in half and spread with jam.

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