Yogurti Tatlisi

For the yogurti tatlisi melt the butter. Wash the lemon hot, dry it and finely grate the peel.

Brush a shallow ovenproof dish (about 15 x 12 cm) with a little melted butter and sprinkle with breadcrumbs. Preheat the oven to 175°.

Beat the eggs, salt and 100 g sugar, stir in the yogurt, lemon zest, vanilla pulp and the remaining butter. Mix the baking powder and semolina and fold in.

Pour the batter into the pan, bake on the middle rack for about 30 minutes until the surface is golden.

Boil down the remaining sugar with the water for about 5 to 8 minutes to a syrup, add the juice of the squeezed lemon through a sieve, then let cool.

When the cake is removed from the oven, let everything stand for a short time, then poke holes in it with a toothpick. Spread the syrup on the cake and sprinkle the chopped pistachios on top.

Let the yogurti tatlisi cool and cut into small pieces with a knife dipped in water and serve.

Preparation Tip:

You can also cut the Yogurti Tatlisi into squares, but the cake looks and tastes stunning in diamonds as well.

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