White Chocolate Cake

Preheat the oven to 150 °C fan (or 170 °C top/bottom heat).

Grease a bundt (ring) pan thoroughly and coat it with breadcrumbs.

Separate the eggs, placing the whites in a clean, fat-free bowl.

Beat the egg whites with a pinch of salt until stiff peaks form.

Chop the white chocolate into small pieces.

Beat the soft butter with sugar and vanilla sugar until fluffy.

Gradually beat in the egg yolks, then stir in the vanilla yogurt.

Stir the flour with the baking powder and chocolate pieces and briefly fold into the butter-egg mixture.

Gently fold the beaten egg whites in 2–3 additions.

Pour the batter into the prepared bundt pan and smooth the surface.

Bake in the preheated oven for about 45 minutes.

Remove the cake from the oven, let it cool briefly in the pan, then invert onto a wire rack and cool completely.

Optionally dust with powdered sugar or decorate with white chocolate glaze.