Strawberry-yogurt cake

Description

I suggest you make a tender cake-souffle with strawberries. Recipe combinason of the two found on Italian sites, plus something added. On the website there are similar recipes, and if the moderators deem it appropriate to remove the proposed, will not be offended.

Ingredients

Flour

150 g
Vegetable oil

2 Tbsp
Chicken egg

2 piece
Water

2 Tbsp
Sugar

50 g
Leavening agent

1 tsp
Lemon peel
Strawberry
Sugar

100 g
Milk

100 g
Cream

350 g
Yogurt

200 g
Gelatin

12 g
Strawberry

500 g

Cooking

Beat eggs with sugar and warm water in a lush foam. Add the vegetable oil and the chopped zest of half a lemon. Mix everything carefully.

Pour the sifted with the baking powder and the flour. Mix until smooth.

Add random chopped pieces of strawberries. Mix well.

The bottom of the form to lay a parchment, Boca grease with vegetable oil. Put the dough in the form (my form diameter 22cm), flatten, bake in a preheated to 180'C oven until cooked (to test the readiness of a wooden skewer). It took me less than 10 minutes (focus on your oven). The cake remains light. Ready cake cool on a wire rack.

For the souffles: leaves of gelatine to soak in cold water. Dissolve sugar in milk over medium heat, add the squeezed out gelatine. Constantly stir until dissolved gelatin. Remove from heat, cool to lukewarm.

Add the yogurt, stir until smooth.

Cold cream vzbit to stable peaks (be careful not to overdo it! Oil is no use to us). Small portions, add the whipped cream to the yogurt mixture, gently stirring with a spatula from the bottom upwards, to obtain a smooth, homogeneous mass.

Assemble the cake: split form (I secure lined with a form with parchment paper) spread the cake (optional, to cut the top if the cake when baking rose unevenly, as happened to me), then on the sides put halved strawberries, pre-cut the stalk, cut out (to pick up the berries more or less the same size).

On the cake spread sliced strawberries plates (optional, sprinkle a little powdered sugar), on top of the cream souffle.

Smooth the surface of the cake, put into the refrigerator at least 3-4 hours. The best option - for the night.

The finished cake to release from the mold and parchment, decorate on your own.

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