Description
So far, yogurt for me was like a strange beast - what to cook with it but drink Tang, I had no idea. I had to Google. It turned out that the Armenian variant of this drink called "matsun& quot; - it is easier, the Armenian Diaspora is big - have someone to consult. Among the numerous proposals of different national dishes based on yoghurt, I was very interested in his version of the "Kamatz-matsu n" is an extraordinary treat! I remembered an old recipe "from the notebooks", which has turned into a brand new, stunning sweet cake!
Ingredients
-
Milk
1 l
-
Sourdough
3 g
-
Chicken egg
3 piece
-
Flour
150 g
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Sugar
150 g
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Leavening agent
0.5 tsp
-
Yogurt
250 g
-
Cream
350 ml
-
Sugar
150 g
-
Yogurt
1 l
-
Cherry
1 can
-
Dark chocolate
30 g
Cooking
To cook yogurt, you need to parboil/prosteels us the capacity in which you will cook it. Pour dry bacterial starter culture "Natural yogurt" TM Oursson in a container, pour a little milk (I had 4%), stir well to dissolve yeast. Then pour the remaining milk and stir again. This method of dissolving dried sourdough I liked more.
Close the glass lid and place it in the yogurt maker thermos filled with boiling water to the desired level. Leave overnight in a warm place.
After a time the glass is put in the refrigerator and cooling to a temperature of 4-6 degrees. And all the yogurt is ready.
It turns out that in Armenia even have a song praising matsun! Kamatz-matzoon is nothing like strained yogurt (matsun)! Armenian literally means "squeezed matsun", the consistency is very similar to soft cream cheese, with a light new (to me) aftertaste. So, put the yogurt in a folded in several layers of cheesecloth, hang and leave for a few hours.
From a liter of yogurt I got 250 grams of drained product. And from the resulting serum I baked some awesome scones.
Proceed to the biscuit. He, by the way, the usual - eggs, beat at high speed for 5-7 minutes
Before the formation of thick white mass.
Add flour, sifted with baking powder, gently stir.
Pour into the form. It's my favorite form - it does not need anything to lubricate, sprinkle with flour, it all goes perfectly. Guided by its form. The volume of my shape is a round shape with a diameter of 24 see
Bake in a preheated 170 degree oven until dry sticks.
The finished cake to cool on a wire rack.
Preferably he has yet to "ripen" to lie down for a few hours (a night), so he was well cut in cakes.
Canned cherries (I had a jar with a volume of 800 ml) cut into halves, remove pits.
To the cream add sugar, start to mix on medium speed.
When the cream thickens, but still get whipped, add the Kamatz-matsun and continue whisking.
Here's a thick cream is obtained.
Put the cake together. I collect in the same form as required to deliver the boards. Assembly "contrary" - to the bottom of the mold put the flat cake - the one that was bottom of the initial layer. When we turn over the finished cake, the top we would get a perfectly smooth. Impregnate it with the syrup from the compote.
Put half of the prepared cherries.
1/3 of the cream evenly distributed. Next is the second cake, soaked in syrup, cherry, the second third of the cream and last cake. Put the cake in the shape for a couple of hours in the fridge, then turn over on a dish and decorate with the remaining cream, grated chocolate and whole cherries.
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