Recipe Cake with yogurt cream
- For the countertop:
- 5 eggs
- 5 tablespoons sugar
- 5 tablespoons flour
- vanilla essence
- For the cream:
- 300 g yogurt
- 200 ml fresh
- 50 ml strawberry liqueur
- 10 g gelatin
- For the glaze:
- 100 g dark chocolate
- 50 ml liquid cream
The yogurt cream cake is delicious, especially when you put a chocolate icing on it 😉
Preparation Cake with yogurt cream:
The whites separate from the yolks. Beat the yolks with half the amount of sugar until they become like a cream. Add vanilla and flour and mix. Whisk the egg whites with a pinch of salt, then add the other half of the sugar. Mix until glossy, like meringue. Pour over the yolk composition and mix gently.
Put the resulting dough in a tray (20/30 cm) lined with baking paper and put in the oven over medium heat until browned on top. The toothpick is tested for safety. 😉
The gelatin is soaked in a few tablespoons of cold water.
Whip the whipped cream, then lightly incorporate the yogurt and strawberry liqueur.
Hydrated gelatin is heated in a water bath or microwave until it warms up a little and becomes liquid. Take a few tablespoons of the yogurt composition with whipped cream and mix with gelatin, then mix with the rest of the composition.
- it is important to mix the gelatin with the cream, in order to bring it to the same temperature, otherwise you risk it hardening too quickly and forming gelatin grains.
Melt the chocolate over low heat, along with the liquid cream. Homogenize and leave to cool.
The baked and cooled top is cut in half. We put the first part in a cake tray lined with food foil and we syrup it with a little syrup prepared from water with sugar and rum essence. Pour the cream (keep a few tablespoons for finishing), level and cover with the second part of the syrupy top. Cover with foil and let cool for a few hours.
Pour over the plate and cover with chocolate icing. The edges of the cake are finished with preserved cream and garnished with whipped cream.
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