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Cake with yogurt cream and ness - Recipe no. two hundred

Cake with yogurt cream and ness - Recipe no. two hundred

Countertop preparation:

Separate the egg whites from the yolks.

Whisk the egg whites. When they have hardened so that when I turn the bowl upside down it does not flow.

Add the sugar and continue mixing until you get a glossy meringue.

Crush the yolks with the oil like mayonnaise. And add over the meringue.

Add flour and cocoa, stirring until well incorporated.

Put the baking composition greased with butter or margarine and lined with flour.

Bake on medium heat 180 ° for about 30 minutes.

The toothpick test is done to see if it has baked.

Cream preparation:

Beat the whipped cream, and when it starts to bind, add the powdered sugar and the ness and mix until it is thick. Be careful if you beat too much it can cut!

Put gelatin in a bowl and add 50 ml of water.

Let it hydrate. Then microwave for 30-40 seconds until it dissolves. Or it can be dissolved over a pot of hot water.

When the gelatin crystals have dissolved and a clear liquid remains, add it over the yogurt and mix well so that it incorporates evenly.

Add the yogurt composition over the whipped cream and mix until smooth.

First place the top in a form with detachable edges, then pour the yogurt and ness composition. Let cool for at least 3-4 hours.

The side walls of the vessel are opened.

I decorated with nes and a little cream from the composition.



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