Description
Delicious, very light cake!!! The most time is the cooling of the filling... the Recipe from the magazine "Lisa. Bon appetit" with my changes.
Ingredients
-
Vegetable oil
150 ml
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Sugar
150 g
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Vanilla
-
Salt
-
Chicken egg
3 piece
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Yogurt
400 g
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Dark chocolate
200 g
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Flour
200 g
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Leavening agent
3 tsp
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Bread crumbs
100 g
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Cardamom
-
Cinnamon
-
Gelatin
14 g
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Pear
500 g
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Lemon
1 piece
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Juice
50 ml
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Walnuts
50 g
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Cream
1 tsp
Cooking
Vegetable oil beat with a mixer with sugar, vanilla, salt and eggs. Chocolate melt in a water bath. Add to the butter-egg mixture the melted chocolate, yogurt. Mix well.
Flour mixed with breadcrumbs, baking powder, cardamom and cinnamon. To connect with the liquid part of the dough, mix well. Put the dough into the lined baking form. Put in a preheated 180 degree oven for 35 minutes. Ready cake to cool.
1 pear cut into cubes. Soak gelatine in cold water. Of the remaining pears to make a puree with lemon and pear juice.
Swollen gelatin to dissolve in a water bath, combine pear puree. Once pear mixture starts to thicken, combine it with yogurt, nuts and chopped pear.
Cooled Korzh cut horizontally into 2 parts. The lower part of the cake to put in the ring for baking (in my case, foil, folded several times). Put on the cake cream. Leave in the cold for 2 hours.
The second part of the cake to chop with a knife. From the bottom of the cake to remove the ring for baking. The resulting crumb to impose cake. In a water bath melt the chocolate with cream, cool slightly and lightly watered the top of the cake.
Bon appetit!!
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