This dish, in addition to its taste, has an airy and light consistency. The delicate coffee aroma of the yoghurt cream will conquer any sweet tooth. The dish is low-fat, which means that it will allow you not to gain excess weight. It's time to make your espresso cake and start enjoying it to the fullest.
It is necessary
- - yogurt 3.5% fat - 1 kg;
- - instant coffee "Espresso" - 5 tsp;
- - gelatin - 40 g;
- - baking powder - 1 tsp;
- - cocoa powder - 2 tablespoons;
- - cinnamon - 1 pinch;
- - flour - 3 tablespoons;
- - sugar - 230 g;
- - chicken eggs - 3 pcs.
Instructions
Step 1
Mix with a mixer or by hand 2 tablespoons of hot water, 100 g of sugar, eggs. The result should be light creamy water.
Step 2
In a separate bowl, combine a tablespoon of cocoa powder, cinnamon, flour, and baking powder. Sift this mixture through a fine sieve over a bowl of egg water. Beat the dough with a whisk or two forks.
Step 3
Prepare a round baking dish. Cut a circle out of baking paper, similar to the diameter of the mold, and place it on the bottom. Pour the previously prepared dough inside and bake in an oven preheated to 180oC for 20 minutes.
Step 4
Soak gelatin in cold water. Dissolve coffee powder in three tablespoons of boiling water. Mix the coffee and gelatin together.
Step 5
Pour the yogurt into a bowl, add 125 g of sugar and whisk with a hand blender. Mix 3 tablespoons of yoghurt with gelatin until smooth, add this mass to the yoghurt cream and mix well.
Step 6
Remove the finished cake from the oven, walk with a knife along the walls of the mold. It is necessary to make sure that the cake can turn. Remove the cake from the mold, refrigerate it. Wash and pat dry with a towel.
Step 7
Place the chilled cake in a mold and cover it with coffee cream. Refrigerate for 4 hours to freeze.
Step 8
Next, use a knife to free the cake from the walls of the mold. Sprinkle the rest of the cocoa on the top of the cake through a strainer and serve.
