Description
The most delicious garbanzo bean cake with strawberry-yogurt souffle and strawberry jelly. Truly, chickpeas cake was a godsend.
Ingredients
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Chickpeas
300 g
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Yogurt
800 g
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Sugar
300 g
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Honey
3 Tbsp
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Strawberry
200 g
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Banana
1 piece
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Gelatin
30 g
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Compote
300 g
Cooking
Chickpeas soak overnight
Chickpeas are a little dry on a towel (too wet will not turn into a homogeneous crumb and not too dry compacted tightly and then crumble)
Chickpea pound
Add the honey
Put into the form lined with parchment paper
Bake at 190 degrees for 50 min.
Strawberries, banana grind blender, add sugar
Add yogurt (at room temperature)
At the same time heated in the soaked gelatine until dissolved
Immediately pour the warmed gelatin
On the basis of the walls of which are covered with sliced strawberries, have to stand right next to, immediately pour the entire mixture, as the gelatin starts to set very quickly and the consistency of the soufflé may suffer. Put into the fridge
In the compote, dissolve the soaked gelatin (cooked strawberries water and sugar)
The surface of the cake decorate with strawberries and pour the jelly, allow to harden
Exempted from the form. But there is immediately not recommend, as the Foundation may crumble. Tastier for me, and definitely easier to cut and eat after it would sit overnight in the fridge. During this time gelatin souffle will melt slightly soaked, so it becomes more elastic
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