Yoghurt cake with baklava filling

INGREDIENTS

(for a round cake pan 26-28cm)

250gr butter

5 eggs

400gr sugar

400gr flour for all purposes

1 sachet baking powder

3 spoonfulls full fat milk

2 vanilla extracts

Zest of 2 lemons

FOR THE FILLING

150gr walnuts

150gr raw almonds (with peel)

5 spoonfulls powdered sugar

Zest of 1 lemon

1 spoonfull cinammon

1 pinch powdered carnation

IMPLEMENTATION

Whisk in mixer butter with sugar very well until the mixture becomes fluffy.

Add one by one the eggs and continue whisking.

Then add "Prince" Dessert with yoghurt culture Kalogeraki and whisk until the mixture becomes one.

Shift the flour with baking powder and add it gradually in the mixture stiring softly. Add the vanilla extracts too.

Lastly add the lemons zest.

Finely cut the walnuts & almonds, put in a bowl, add the powdered sugar and the lemon zest and stir with a spoon very well.

Butter the cake pan and put half of the cake mixture, then with a spoon add the nuts and cover with the rest of the cake mixture.

Bake in a pre-heated oven in 175 C (air) for around 50'.

Take off the cake pan when cool and springle with powdered sugar!