This cake with biscuits, yogurt and tangerines that you see was prepared extremely quickly, from ingredients left in the pantry.
I think I’m already developing a collection of cakes made this way, if I think of the fast cake or the fast cake with yogurt and bananas , and others.
So, it is not a complex cake or extremely difficult to make, it is instead extremely tasty.
The top is fluffy, slightly moistened from the syrupy biscuits, very fine cream, chocolate icing. Shall I tell you or have I convinced you?
Preparation time: 50 min Nr. servings 20 Tray size: 24 x 20 cm
- 6 chicken eggs
- a pinch of salt
- 5 lg sugar
- 5 lg flour
- 5 lg oil
- 2 lg cocoa
- 10 -12 biscuits
- 1 vrf. baking soda knife
- 600 gr yogurt
- 100 g of cottage cheese
- 1oo gr white chocolate
- 5 gr gelatin
- 1 canned tangerine compote
- 200 gr simple biscuits
- 300 gr dark chocolate
- 100 ml of sweet milk
Method of preparation:
Prepare a tray with baking paper in which the biscuits are placed evenly. Unwrap the can of tangerines, strain the juice and let the tangerines drain. With the canned juice, the biscuits are syruped, but not very hard.
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt. Mix until white and dense, then add the sugar gradually, and mix until you get a glossy, firm meringue. Add the yolks, incorporate into the meringue. Add the flour mixed with the baking soda, cocoa. At the end, add the oil, so that a soft composition will emerge, which we will pour over the biscuits. Place the baking tray in the preheated oven, leave it at 160 degrees for 25-20 minutes.
Remove and leave to cool in the pan.
Separately, hydrate the gelatin in the rest of the canned juice. The white chocolate is broken into pieces and melted on a steam bath. Caution: do not melt it on direct fire or in the microwave, there is a risk of burning.
The yogurt is mixed with the cottage cheese. Add the lightly tempered chocolate.
The gelatin is heated slightly enough to melt the granules, then it is added to the yogurt composition and everything is homogenized. Add the mandarins to the cream.
Pour the cream over the cooled counter, level it nicely, place a layer of simple biscuits on top and let everything cool for at least an hour.
Melt the dark chocolate together with the sweet milk.
Remove the cake from the cold, then pour the chocolate icing. Refrigerate until ready to serve.
Garnish with colored flakes or candies.
I recommend leaving it cold until the next day, the top will absorb the moisture of the cream, and the icing will freeze the biscuits. It will come out extremely creamy and tender.
May it be useful to you!