Wash the prunes, cut them in half, remove the pits, and cut the flesh into cubes.

In a saucepan, combine the prunes with 2 tablespoons of sugar. Stir well and cook on the stove over medium heat for 8-10 minutes until the prunes soften. Remove from heat and let cool completely.

To prepare the batter, beat the eggs with the remaining 140 grams of sugar in a mixing bowl until well mixed.

Add the vanilla sugar, sunflower oil, and yogurt to the egg mixture. Mix until smooth and well combined.

Sift the flour and baking powder together, then gradually add it to the egg mixture. Mix until the batter is smooth and free of lumps.

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

Grease and flour a 20×20 cm (8×8 inch) baking pan.

Pour half of the batter into the prepared pan and smooth it out evenly.

Bake the base in the preheated oven for 18 minutes.

Once baked, remove the pan from the oven and scatter the cooled prunes evenly over the base.

Pour the remaining batter over the prunes, smoothing it out if necessary.

Return the pan to the oven and bake for an additional 20 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Once baked, allow the cake to cool completely in the pan. After cooling, remove it from the pan and cut it into triangular pieces.

Dust with powdered sugar before serving.