Description
The cake is so delicious, delicate and airy that melts in your mouth. Pleasure!!! Try it!!! This is my 100 anniversary recipe. Invite You for tea and cake.
Ingredients
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Cookies
150 g
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Butter
60 g
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Gelatin
15 g
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Water
4 Tbsp
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Yogurt
400 g
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Powdered sugar
50 g
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Vanilla sugar
2 pack
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Lemon peel
1 piece
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Cream
200 ml
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Blueberries
400 g
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Sugar
2 Tbsp
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Lemon juice
1 Tbsp
Cooking
Cookies grind in a food processor. Add the melted butter. Stir until smooth.
Compacted chips at the bottom of a split form 21 see Place in the refrigerator.
Mix gelatin with cold boiled water and leave to swell for 5-10 minutes.
Prepare the blueberry sauce. Berry can be any of your choice. Frozen berries work too. Berries grind in a food processor or using a blender. Add sugar and lemon juice. Strain through a sieve. The sauce is ready.
Place yogurt in a large bowl and whisk with icing sugar, vanilla sugar and lemon zest.
On a cold basis add the berries.
Whip the cream until thick.
The swollen gelatin heat on a water bath and add to yogurt weight. Next, add the whipped cream and mix Pour cream between the berries and put the cake for 4-5 hours in refrigerator or overnight. Cover the cake with cling film.
A knife guide on the side forms, and then expand the split portion of the form and move the cake onto a plate. Decorate the cake with fresh berries. Serve with berry sauce.
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