YOGURT DESSERT

Ingredients:

• 3 eggs
• 250 mL yogurt
• 250 g flour
• 250 g icing sugar
• Soft butter, 3 tablespoons
• Baking powder, 1 teaspoon
• Vanilla extract -optional-

For the sherbet:

• 600 g sugar
• 1 liter water
• Lemon juice, 3-4 drops

Preparation:

• In a deep cup, with the help of a mixer (or without for the sake of upper arm muscles) mix eggs and icing sugar.
• Add yogurt and oil, mix another 3-4 minutes. (Add vanilla at this stage as you wish.)
• Add flour and baking powder, mix until a cake texture is maintained.
• Transfer all in a baking tray of 30 cm.
• Cook at 180°C for 30 minutes until it gets golden color on top.
• In the meantime, prepare sherbet by adding sugar and water in a saucepan with a medium heat.
• When it comes to boil, count for 3 minutes and at the end of it, turn the heat off and squeeze 3-4 drops of lemon.
• When the cake comes off the oven, allow it to cool down for 20 minutes. Since we have prepared the sherbet in the meantime, it shall be cooling for 20 minutes as well.
• When both the cake and the sherbet cooled down (not ice cold but warm), pour all the sherbet onto the cake.
• Decorate with coconut flakes or chopped hazelnut, and serve.

Enjoy!!