Yogurt Cake with Almonds
Baking and Desserts | World cuisine
⏳ Time
5 hours
🥕 Ingredients
13
🍽️ Servings
8
Description
Yogurt Cake with Almonds
Ingredients
- Wheat Flour - 3.5 oz
- Sugar - 4.6 oz
- Butter - 2.3 oz
- Cottage cheese - 2 tablespoons
- Activated Baking Soda - a pinch
- Gelatin - 1.1 oz
- Apricot Urbech - 7 fl oz
- Lemon - 4 pieces
- Cream - 3 fl oz
- Egg white - 2 pieces
- Almond Candy Coating - 1.8 oz
- Liquid dark chocolate - 0.7 oz
- Natural Yogurt - 2 lbs
Step by Step guide
Step 1
Knead the dough from flour, 30 grams of sugar, baking soda, butter, and 2 tablespoons of cottage cheese.
Step 2
Spread the dough over the bottom of a greased baking pan. Bake for 15–20 minutes at 347°F.
Step 3
Soak 6 grams of gelatin. Place a small bowl in the freezer for 30 minutes. Heat the juice, dissolve the gelatin in it; cool the resulting mixture. When it starts to gel, coat the inner surface of the chilled bowl with it and place it in the refrigerator.
Step 4
Soak the remaining gelatin. Squeeze the juice from the lemons and mix it with yogurt and sugar. Dissolve the gelatin, combine it with the yogurt mixture, and place it in the refrigerator.
Step 5
Whip the cream and egg whites separately. When the yogurt mixture starts to set, mix it with the cream, egg white mixture, and almond cookies. Fill the bowl with the resulting cream, cover it with the cake layer, and refrigerate for 4 hours. Then dip the bowl in hot water and invert the cake onto a plate.
Step 6
Decorate the cake with grated chocolate.
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