Such a healthy product as yogurt is used in many desserts, in particular in the manufacture of cakes. Light, airy fruit yoghurt cake will give you a summer mood, will not add centimeters to your waist and will decorate any festive table!
It is necessary
-
- for the test:
- - 3 eggs;
- - 150 g flour;
- - 100 g of starch;
- - 50 ml of milk;
- - 150 g butter;
- - 175 g of sugar;
- - 0.5 tsp salt;
- - 1 tsp baking powder for the dough.
- For the cream:
- - 400 ml of fatty thick yogurt;
- - 400 ml 30-35% cream;
- - 4 tablespoons Sahara;
- - 2 tbsp. icing sugar;
- - 3 peaches;
- - 50 ml of peach juice;
- - 18 g of gelatin.
- For jelly:
- - 40 g of gelatin;
- - 400 g of drinking peach yogurt;
- - 2 tbsp. Sahara;
- - fruits for decoration.
Instructions
Step 1
Make a biscuit dough. To do this, combine flour, starch and baking powder. Whisk melted butter and sugar until smooth. While whisking, add all 3 eggs one at a time. Pour flour with starch into this mass, pour in warm milk and beat with a mixer until you get a homogeneous dough.
Step 2
Lubricate the baking dish with sunflower oil or line it with baking paper. Pour the dough into a mold and distribute evenly. Place the dish in an oven preheated to 180 ° C. Bake the sponge cake for 20-30 minutes. Do not open the oven door in advance. Check the readiness by piercing the biscuit with a wooden stick - it should be dry. Put the finished biscuit out of the mold and cool. Then carefully cut it lengthwise into 2 cakes.
Step 3
Prepare yoghurt cream. Pour two tablespoons of cold water over the gelatin. Add 3 tablespoons of boiling water to the swollen gelatin and stir gently until the gelatin is completely dissolved. Add yogurt, sugar and peach juice gradually. Cut the peaches into small cubes. Whisk in the cream and icing sugar. And then add yogurt, peaches to them and mix everything with a spoon.
Step 4
Put the first cake in a mold with removable sides, grease it with a small layer of yoghurt cream, on top of it - the second cake and also grease it with cream. Leave to soak for 15 minutes. After that, fill the cakes with the rest of the cream on top. Put the mold in the refrigerator for half an hour.
Step 5
Prepare the jelly at this time. Prepare gelatin in the same way as described in step 3. Add yogurt and sugar to it, stir. Pour the resulting jelly over a cold cake and place in the refrigerator for at least 2-3 hours. When the jelly is completely thick, carefully remove the sides, transfer the cake to a flat plate and garnish with peaches, strawberries, kiwi or other fruits on top.
