Yogurt Cake on Nut Dough
Baking and Desserts | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
18
🍽️ Servings
6
Description
Yogurt Cake on Nut Dough
Ingredients
- Butter - 7.1 oz
- Wheat Flour - 7.1 oz
- Vanilla salt - 0.7 oz
- Chocolate eggs - 3 pieces
- Walnuts - 2.8 oz
- Starch film - 1.1 oz
- Baking Powder - 2 teaspoons
- Gelatin - 0.4 oz
- Natural Yogurt - 10.6 oz
- Egg white - 3 pieces
- Sugar - 7.1 oz
- Rum - 1 fl oz
- 10% cream - 13 fl oz
- Apple - 17.6 oz
- Red Grape Juice - 3 fl oz
- Apple juice with pulp - 7 fl oz
- Raisins - 2.5 oz
- Fruit Jelly - 1 piece
Step by Step guide
Step 1
Prepare the dough: beat room temperature butter, cut into small cubes (for convenience) in a mixer, gradually adding sugar. Add the eggs one by one, along with vanilla sugar and a pinch of salt.
Step 2
Sift the flour separately (to aerate it), mix it with starch and baking powder, and gradually add it to the mixer. Add the crushed nuts — the dough is ready!
Step 3
Line a deep baking tray with parchment paper. Spread the nut dough evenly.
Step 4
Meanwhile, preheat the oven to 347°F (we don't need it very hot), and place the dough inside for about 25 minutes. Keep an eye on it to ensure the bottom doesn't burn and the top bakes through. Once the dough is ready, set it aside to cool. We won't need the oven anymore.
Step 5
In the meantime, let's prepare the filling: soak the gelatin and set it aside to swell. Soak the raisins in wine. Pour the yogurt into a large bowl, which we immediately place over a cold water bath (you can use two bowls, pouring cold water between them that has been in the freezer for a while).
Step 6
Meanwhile, in a hot water bath, beat 3 egg yolks, 100 grams of sugar, and rum with a mixer. It's important that the yolk doesn't start to cook. Pour our creamy yolk mixture into the yogurt. Mix well.
Step 7
Now we need to work with the gelatin. You can use a ladle, partially immersing it in hot water until the gelatin starts to dissolve. Immediately, while stirring, pour it into the yogurt mixture. The mixture should stand in the cold bath for 10-15 minutes, stirring occasionally to ensure the gelatin distributes evenly.
Step 8
Whip the cream and fold it into the yogurt mixture. Now pour everything onto the cake base and place it in the refrigerator.
Step 9
Meanwhile, peel the apples, slice them, pour them with wine and juice, and simmer with the remaining sugar for about 5 minutes over low heat. Drain in a colander and let cool. Carefully collect the liquid!
Step 10
Now, on the slightly set cream, arrange the cooled apple slices in rows, and between them, place strands of raisins.
Step 11
Place the cake in the refrigerator for 2 hours. To finish, prepare the cake glaze (jelly) according to the instructions on the package based on our red wine broth.
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