How to make
Beat the butter with the sugar and vanilla sugar until you get a smooth and fluffy cream. Add the eggs one by one, with a pinch of salt.
Pour the sifted flour, starch, almonds and baking powder in. Finally, add the yogurt and mix well. Split the dough in a greased baking pan and rake it.
On top, scatter the chopped apricots and blueberries. Insert the cake to bake in moderate heated oven at 1180°F (80 °C) for about 35 minutes or until ready.
