Yagut cake

Yagut cake
Ingredients:

1 jar of natural yogurt (125 g)
2 sugar jars (approximately 200 g)
3 flour pots (approximately 300 g)
1 vegetable oil jar (approximately 100 ml)
1 sachet of vanilla sugar (approximately 10 g)
4 eggs
1 sachet of chemical yeast (approximately 11 g)
Rest of almonds powder (according to your taste, about 50 g)
Butter (some hazelnuts for the top)
Optional: flavourings or fruit (e.g. lemon zest, chocolate chips, fresh or dry fruit)
Instructions:

Preparation of equipment:

Preheat your oven to 190 C (thermostat 6-7).
Grease your 23 cm savarin mussel with a little butter or oil, then lightly pour the mold to prevent the cake from sticking.

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