Preparation
To prepare the mixture, mix 80 g of sugar, 1 egg, 8 g of vanilla sugar and a pinch of salt in a bowl. Stir in 125 g of yogurt, 60 ml of milk and 60 ml of oil, making sure to mix well.
Mix 150 g of sifted, velvety flour and 8 g of baking powder, gradually mix them into a smooth dough. In a saucepan, mix 2 tablespoons each of cornstarch and sugar with 100 ml of milk, 100 ml of orange juice and 1 egg yolk. Cook the mixture over low heat for about 5 minutes until it hardens.
Add 8 grams of vanilla sugar and 1 teaspoon of butter to the hot pudding and mix well.
Pour the dough into a 21×17 cm floured pan.
Spoon the orange pudding into the batter and sprinkle with fruit (raspberries in this case).
Place in a preheated oven at 180 degrees and bake for about 30 to 35 minutes.
After baking, sprinkle the cake with powdered sugar.
Tip:
Instead of raspberries, you can use any other fruit, such as strawberries, blueberries, peaches or apricots.
If orange juice is not available, lemon juice can be substituted.
You can also decorate the cake with whipped cream, sour cream or fresh mint.
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