I really love fresh milk — usually unpasteurized, often goat’s milk, but sometimes cow’s. I add a bit of culture to turn it into yogurt or kefir. Sometimes, I end up with too much kefir and want to use it in baking. But most yogurt-based cake recipes (even the "healthy" ones) follow a typical formula: "One cup of kefir, one cup of sugar, two cups of flour..." The ratios don’t feel right, and 200-250 ml is too little to make use of delicious homemade kefir.

When a recipe doesn’t exist, you can create one. This one is super quick — mixing the batter took no more than five minutes. Since this cake is made almost entirely from kefir or yogurt, we use both starch and unrefined sugar (beet sugar works great), but in very small proportions. For the filling, I used dried raspberries. You can substitute with cranberries, lingonberries, fresh plums, peaches, or apples.