Very Berry Summer Cake

• 4 large eggs
• 34 cup sugar
• 1 (750 g) container vanilla yogurt
• 1 tablespoon vanilla
• 1 14 cups flour
• 2 cups raspberries (fresh or frozen, not thawed)
• 14 cup flaked almonds

1. In a large bowl, beat eggs and sugar at maximum speed for 5 minutes.
2. Using a whisk, gently stir in yogurt and vanilla.
3. Sift flour over mixture little by little, whisking to avoid lumps.
4. Delicately fold in berries.
5. Pour batter into a 9-inch greased, floured springform pan.
6. Sprinkle almonds over top.
7. Bake in a 350F oven until top is evenly golden grown (75-90 minutes).
8. Let cool, then chill.
9. Remove from pan and serve.

eggs, sugar, vanilla yogurt, vanilla, flour, raspberries, almonds

Taken from www.food.com/recipe/very-berry-summer-cake-434301 (may not work)