Description
This cake I made for birthday my son. Its peculiarity is that it is prepared very quickly through the use of ready jam Mahe, and turns out well, very tasty and tender, light and nepritorny! Fragrant chocolate cakes and easy, no less fragrant, mousse of yoghurt, cream and black currant - a very successful combination. The child and guests were very happy!
Ingredients
-
Jam
300 g
-
Chocolate milk
75 g
-
Chicken egg
2 piece
-
Sugar
35 g
-
Vanilla sugar
1 tsp
-
Vegetable oil
75 ml
-
Yogurt
370 ml
-
Flour
90 g
-
Cinnamon
0.5 tsp
-
Almonds
50 g
-
Gelatin
20 g
-
Cream
400 ml
-
Leavening agent
1 tsp
-
Powdered sugar
50 g
Cooking
The cake I got 19 cm in diameter and 9 cm in height. Heat the oven to 180 C. Soak the gelatine in 150 ml of cold water. Sift flour together with baking powder and cinnamon, mix with ground almonds.
Chocolate melt in a water bath.
Eggs, beat with sugar and vanilla sugar in a very lush mass.
Carefully mixed butter, 70 ml of yoghurt and chocolate.
Add the dry mixture and gently stir.
Spread the dough in a detachable form and bake for 35-40 minutes (at a larger size biscuit baking time will increase slightly). Readiness check wooden stick, it should come out dry from the cake.
Completely cooled cake and cut into desired number of cakes (I have 3). Do this carefully, because the cake is very delicate and fragile. it is best to bake cake in advance and let him lie down for 6-8 hours.
Mix 300 ml yogurt, 250 g of jam (50 g of leave for decoration) and dissolved gelatin. Put in the fridge for 5-10 minutes.
Meanwhile, whisk the chilled cream with sugar powder in a dense cream. A little whipped cream for garnishing.
Yogurta when the mixture starts to thicken, mix it with whipped cream.
Collect the cake in the form of detachable, alternating chocolate cakes and currant mousse. Put in the freezer for 1 hour. Then remove the split shape and decorate the cake with jam and whipped cream. The cake is best stored in the freezer, and before serving to shift on an hour or two in the fridge.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.