I love fresh milk. Unpasteurized, more often goat, but sometimes cow. I add a little bacteria to it and make yogurt, then kefir. It often happens that there is a lot of kefir and you want to attract it to some baking. But in most recipes for yogurt pies (even healthy), the composition sounds something like this: “A glass of kefir, a glass of sugar, two glasses of flour..”. The proportions are not cool, and 200-250 ml is very small for the disposal of delicious homemade kefir.

When the recipe is not found, you can come up with it. Super fast: it took no more than 5 minutes to prepare the dough. In order for a cake made of almost pure kefir or yogurt to “hold”, we use both starch and unrefined sugar (beet is perfect), but in proportion they turn out to be very small. For the filling, I used dried raspberries. Can be replaced with cranberries, lingonberries, fresh plums, peaches or apples.