Hard Wheat Semolina and Raspberry Cake

A very moist, slightly dense and super tasty hard wheat semolina cake prepared with yogurt, frozen raspberries and hazelnut brittle. Enjoy it with a glass of sparkling strawberry wine or a pot of freshly brewed tea.

• 2 Eggs, separated
  
• 30 g Butter, at room temperature
  
• 80 g Sugar
  
• 15 g Vanilla sugar
  
• 250 g 3.5% Plain yogurt
  
• 250 g Hard wheat semolina
  
• 2 tsp Baking powder
  
• 200 g Frozen raspberries
  
• 50 g Hazelnut brittle
  
• Powdered sugar
  

1. Preheat the oven to 175C/350F. Grease and flour a rectangle baking dish about 25cmx14cmx6.5cm/10”x5.5”x2.5”.
   
2. Beat egg yolks, butter, and sugar until creamy. Stir in yogurt to combine. Beat egg white and vanilla sugar until stiff.
   
3. Whisk together the semolina and baking powder, then sift the mixture into the liquid mixture. Gently stir to combine. Fold the egg white into the batter.
   
4. Pour half of batter into the prepared pan, then top with 100 grams of frozen raspberries, now pour the remaining batter over the raspberries, finally cover with the remaining raspberries and sprinkle the hazelnut brittle over.
   
5. Bake in the center of hot oven for 65 minutes until golden brown. Remove and leave the cake in the pan for 15 minutes before turn it out onto a wire rack to cool. Dust the top with powdered sugar.