Description
Easy to yogurt cake, which is homemade ready to eat at any time of the year (though it is considered a summer) and at any time of the day
Ingredients
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Cookies
300 g
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Yogurt
600 g
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Cereal
4 handful
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Sugar
0.66 cup
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Gelatin
20 g
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Apricot
1 can
Cooking
A set of products. Cookies will take a little less than half of the 700g packaging.
Dissolve gelatin in cold water, wait 40 minutes, then heated until dissolved, do not bring lo a boil. If not for the waiting, the preparation would take about 15 minutes
Form vistream with cling film, pour the cookies (if a large - break) mixed with chocolate balls 2/3 of the height ( this time I didn't mixed and poured a layer of balls, then cookies)
Yogurt mix with sugar until dissolved last
The yogurt with sugar added 3/4 of dissolved gelatin and pour all in the form of cookies and balloons and put in the fridge for an hour
Arrange the apricots, the syrup from them, mix with gelatine residues (if frozen-can be re-heated), pour and again put into the refrigerator until the final solidification (I usually put at night). Apricots, if desired, you can substitute other fruit or just fill the cake with any syrup-jam-Jae IOM, mixed with gelatin
Turn the form into the tray, pull down on the tails of cling film, remove the cake, remove the foil and once again turn them over to cortico beauty up. Cut and enjoy with some tea. Bon appetit!
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