Jelly cherry yogurtree in biscuit

Description

Offer to prepare a light dessert with low-calorie jam D arbo. Cherry jello white layer of yogurt in a thin biscuit will delight both adults and children.

Ingredients

Chicken egg

4 piece
Flour

75 g
Sugar

80 g
Starch

2 Tbsp
Leavening agent

1.5 tsp
Water
Vegetable oil

1 tsp
Yogurt

120 g
Gelatin

50 g
Jam

5 Tbsp
Cream

50 ml
Powdered sugar

30 g
Mint
Salt

1 piece
Vanilla

1 piece

Cooking

First prepare the biscuit. The yolks separated from the whites. Well-chilled whites whipped with a pinch of salt. Add sugar, beat until peaks.

While continuing to whisk the egg whites, one at a time add yolks. Then gradually add cold water.

Sift the flour together with the baking powder and starch.

Gently mix egg mixture with a spoon, gradually adding flour mixture.

I have a small oven, so I baked 2 sponge cake in the shape of the size 20*30 see Form of veiled parchment, grease with vegetable oil.

The dough spread in the form of a spoon, smooth the dough with a thin layer.

Bake the cake in the oven at 180 degrees for about 15 minutes (if you bake longer, the cake will turn out dry and may minimize cracking).

Give the cake to cool, removed from the mold and remove the parchment. Cut a bit of the cake, aligning the edges.

To make this dessert I use a metal semicircular shape with a length of 26 cm

Spread a biscuit shape (except the ends), on the long side of the sponge should protrude over the edge of shape about 1 cm.

Instant gelatin is added to hot boiled water and stir until dissolved. The gelatin is passed through a fine strainer.

In a bowl lay out the required number of low-calorie cherry jam D arbo.

Add the warm boiled water and 4/5 of dissolved gelatin, stir well.

When cherry jelly just starts to set, pour 1/2 part of it in the prepared pan with the cake (not previously recommend to fill in, since part of the jelly will soak into the cake). Remove the form in the refrigerator to harden the jelly.

In the yogurt add vanilla and powdered sugar, mix. Then add the remaining (1/5) of dissolved gelatin. Again the mass is well mixed.

When cherry jelly hardens, pour on it the white jelly. Again remove the form in the refrigerator to harden the jelly.

When white jelly hardens, pour it into the cherry, not reaching the edges of the biscuit about 1 cm (if jelly had already begun to harden, you can heat it a little, but not that it was hot). If You have unused jelly, don't worry! Pour it into a ramekin and allow to harden in the fridge. Cook or his support team will be able to quickly eat.

Cut out a rectangle the size you want and cover the jelly. Again remove the form in the refrigerator until fully cured jelly.

When the jelly is well hardens, gently shift it on a dish, and then cut into pieces. I almost dessert decorated with cream whipped with powdered sugar, and fresh mint. Bon appétit!

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