Yoghurt cake with peaches

I highly recommend this easy on cooking and easy to stomach yoghurt cake.

I really like these cakes so repeat them often with different flavors.

For the sponge:
-4 Eggs
-120 G sugar
-120 G flour

For the mousse:
400 G drinking yoghurt “peach-pear”
-300 Grams of cottage cheese
-250 G cream
-170 G sugar
-20 G of gelatin

-1 Bank of canned peaches
-1 Package of jelly cake

How to cook:

1.Yaytsa beat with a mixer at high speed (5 minutes), gradually vsyp sugar. Sift the flour and mix gently until dough is smooth.
Baking dish lay a baking paper.
Bake the cake in a preheated 200 degree oven 20 – 25 minutes.
Cool, let soak biscuit 3 – 5 hours, you can leave at night.
The cooled cake soak the syrup from the peaches.

2.Zhelatin soak in 100 ml of syrup from the peaches. Leave on for 30 minutes to swell. Cottage cheese rubbed with 100 g of sugar. Whip cream with remaining sugar.
In the curd add cream and yogurt. The swollen gelatin warm to dissolve over a medium heat and add the cottage cheese and yoghurt mass and mix until uniform. Cottage cheese and yoghurt mousse out onto a cake, smooth and remove the cake in the refrigerator before freezing.

3.Konservirovannye peaches, cut into cubes and put it on the frozen cream.
Gelatin cake cook according to package directions. Pour gelatin solution surface of the cake.
Hide in the fridge before freezing.

Bon Appetit!


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