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I was asked to make a cake for St. Alexander. Fortunately, the celebration left my hand free in terms of cake cream, top and decor. So I thought it would be appropriate to make a yogurt cream cake, given that the cake was going to get to the celebrant's workplace and that it would be refreshing and light. So HAPPY BIRTHDAY to Mr. Manole Alexandru and let's go on the road with our cake. Unfortunately I don't have the video recipe because I was in a time crisis.
- 6 eggs
- 10 tablespoons flour
- 10 tablespoons sugar
- 4 tablespoons oil
- 1 sachet of baking powder
- 500 ml fruit yogurt (strawberries)
- 500 ml liquid cream
- 3-4 tablespoons of strawberry jam or 3-4 tablespoons of powdered sugar
- whipped cream.
- white chocolate sequins,
- drops of dark chocolate.
Preparation time: less than 120 minutes
RECIPE PREPARATION Cake with strawberry yogurt cream:
Separate the eggs for the countertop. Beat the egg whites until stiff and then add the sugar gradually until the egg whites become shiny and hard. The yolks are mixed with the oil and put over the egg whites, stirring lightly, with a statue, from the bottom up. Mix the flour with the baking powder and put it in the mixture of egg whites and yolks, stirring gently from the bottom up. The resulting composition is placed in a cake tray with a detachable ring, lined with baking paper and baked at the right heat, in the preheated oven for 30 minutes or until a toothpick inserted in the middle of the counter comes out clean. Allow the countertop to cool and move to a grill until completely cooled.
Whip the whipped cream for the cream (possibly add a sachet of fear hardener) and add the fruit yogurt over it. Careful! Use a good quality yogurt, I used a yogurt cream with large pieces of fruit from Muller. Mix the yogurt well with fear and add the strawberry jam or powdered sugar. If the cream comes out too soft you can add gelatin soaked in a little water and melted on a steam bath.
Cut the top into three, place the cake tray ring on a plate and mount the cake, altering with a part of the cake top and a part of the cream, ending with the top. Refrigerate the cake for at least 6 hours or overnight, remove the cake ring and decorate with beaten fear and white chocolate.