Cake "Yogurt"

Description

This is my first cake decoration cream. It turned out festive and of course delicious. Cake is prepared on the basis of strawberry yogurt from Orsika, which took 800 ml of the yogurt to cook very simply, without any effort. Yogurt is fine for cooking pastry products.

Ingredients

Yogurt

700 ml
Gelatin

30 g
Sugar

50 g
Chicken egg

5 piece
Sugar

100 g
Flour

200 g
Soda

0.25 tsp
Yogurt

100 g
Butter

50 g
Cream
The food dye

Cooking

For making yogurt, I needed a thermos, a yogurt maker, 1 liter of water and packet of dry yogurt "Strawberry"

In the container from thermos, pour room temperature water, pour the packet of dry yogurt and shake very thoroughly until the powder is completely dissolved.

In a thermos pour a mug of water heated to 100 degrees, up to that mark. Put the container with the yogurt mixture, tightly closing lid and skachivaem from 6 to 10 hours. I have left the yogurt the consistency of drinking yogurt, with a pronounced strawberry taste and a pleasant pink color.

Prepare the sponge cake. Eggs be well beat with a mixer, add sugar and beat again. add the butter at room temperature, yogurt, flour and soda and again beat well until smooth.

The dough should be lush the consistency of thick cream.

Recently bought this interesting form, which gladly was tested. The form carefully grease with butter to avoid sticking.

Pour into it the dough, close. Put in pre heated oven at 180 degrees for 30 minutes.

Biscuit to get and cool. While the cake cools, pour 30 g gelatin 100 ml of water to swell.

When gelatin swells, dissolve it with a microwave or on the stove, then as someone comfortable. Pour 700 ml of yoghurt and mix well, the mixture to be poured into the resulting space when baking the cake. Put into the refrigerator until fully cured.

Cream wet my meringue recipe Svetlana. Very simple to prepare and the result is stunning. I have cream left 1. On the plaster cake 2 protein. 2. flowers 4 protein. 3. on leaves 1 protein. For each item I separately prepare a cream. So I thought what to cook cream of 7 proteins will be hard enough. But as the cream is prepared simply and quickly, the difficulties I cook it in the three approaches was not difficult. And so, coat the cake evenly with the white cream. recipe here http://www.povarenok .ru/recipes/show/123 070/

To prepare the cream for the flowers. Cream I tinted with gel dye pink.

The flowers I squeezed using a pastry bag tip-Royal rose. The flowers must be deposited evenly and is almost adjacent to the arc. Since I worked with the cream first, and generally skills with working with creams and confectionery bag I have, the flowers everything came out different, some open, some closed and just stretched. But it had absolutely no effect on the final result. I'll be sure to train in order to achieve ideal results. I'm sure with experience will come.

To prepare the cream for the leaves, paint dye green. Leaves I squeezed the nozzle "middle leaf" is not made up no difficulty, squeezed in the electoral procedure. The result was a bright and beautiful cake with a delicious yogurt filling. The family was thrilled!

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