Yogurt cake with cherries

Description

Incredibly delicate cake with custard homemade yoghurt from Orsika

Ingredients

Sourdough

1 piece
Milk

1 l
Chicken egg

6 piece
Sugar

200 g
Flour

250 g
Leavening agent

1 tsp
Jam

230 g
Gelatin

25 g
Water

50 ml
Yogurt

600 g
Sugar

150 g
Vanilla sugar
Cherry

750 g
Cream

600 ml
Cognac

1 Tbsp
Jelly

1 pack
Juice

250 ml
Almonds
Mint

Cooking

To make 1 l of yogurt in the yogurt maker, a thermos OURSSON need milk at room t and 1 stick bacterial starter cultures for yogurt.

Mix the milk with the leaven of Orsik in a glass of yogurt. A glass cover. Separately boil water, pour it inside the yogurt maker, thermos this mark, set the base for the glass and himself a glass. Close the thermos lid, so the inside of the thermos for a long time stored t suitable for fermentation of yogurt. Leave the thermos in a warm place for 8-10 hours. Ready the cooled yoghurt in the fridge.

Prepare the sponge cake: preheat the oven to 180 degrees, the bottom of a split form (diameter 26 cm) with baking paper. Mix eggs and sugar. Whisk the eggs with the sugar, gradually increasing the speed of the mixer to maximum. Whisk until the mixture turns white, you will not grow and will become like a mousse.

Reduce speed of mixer to low and beat in flour sifted with baking powder. Pour the batter into the prepared split mold. The form should be filled to 2/3 of its volume as the biscuit hard to "grow" in the oven.

Bake cake in preheated oven 40-50 minutes or until tender. Readiness check wooden skewer-it should come out clean from the finished biscuit.

Allow the cake to cool, first in the form for 20-30 minutes, then remove from the mold and fully let cool on wire rack at room t. Next, cut horizontally into two Korzh.

The bottom layer of the cake thickly grease jam-I have cherry mixed with blueberry. Put the bottom cake on a serving dish and set around the ring of a split form. While this design let us put aside.

Gelatin soaked in water at room t and leave to swell, then dissolve it in a water bath (do NOT BOIL!). Canned cherries recline on a sieve, syrup is collected in a container. Yogurt mixed with sugar, vanilla sugar and cognac.

Through strainer into yogurt mixture pour gelatin, mix fast and put into the fridge. Cold yogurt gelatin immediately begins to "work" so watching what the mass was just beginning to thicken, do not allow hardening, otherwise the cream will turn lumpy. Whisk the cream until stable peaks and combine with the yogurt mass. Again cooled the cream in the fridge until light thick. If the cream is too liquid, it will drain the whole on a dish.

1/3 of the cream spread on the bottom cake, spread on top half of canned cherries.

Cover the cherries with the cream with the second cake layer, pressing lightly. The second cake covered 1/3 of the cream and spread the remaining cherries, gently pushing the berries into the cream. Remove the cake in the fridge for 4 hours to complete solidification of the cream. (Next time I will top the cake smeared with jam or a simple syrup that would both layers were equally wet.)

Prepare your jelly with the addition of cherry juice following the instructions on the package. Give the jelly to cool a little and quickly fill them to the top of the cake. Remove the cake for another 1 hour in the refrigerator for complete solidification jelly. Further, the ring gently remove sides of cake coat with remaining cream and sprinkle almond petals. On top decorate with mint leaves and refrigerate another 1-2 hours for complete cooling of the cake.

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