Preparation

Beat 2 yolks (saving the egg whites) with 80 g of brown sugar and slowly add a sachet of vanillin, a pinch of salt and 200 g of white yogurt. Whisk egg whites with 30 g of sugar and add to the previously prepared mixture.

Sift 100 g of flour and add to the base of the dough along with 50 g of potato starch, 6 walnuts and 3 chopped prunes and 7 dried figs cut into cubes.

Mix from the bottom up and pour into a pumcake mold. Bake for 45 minutes at 180° in a static oven.