Food photos with recipes
Crispy cake with yogurt cream and fruit
12 main ingredients:
- 120 g butter
- 180 g of smooth flour
- 60 g of powdered sugar
- 1 egg
Yogurt cream:
- 4 gelatin slices
- 200 g of yogurt
- 60 g of powdered sugar
- 100 ml of whipping cream
Additional ingredients:
- 500 g of fruit (forest berries and garden fruits)
- 1 bag of clear cake gel
Instructions:
1. Sift the flour and powdered sugar to a board. Then add the butter sliced into small pieces and the egg. Knead the smooth dough. Then wrap it in foil and allow it to sit and cool for 30 minutes. Then roll it into round slab of about 30 cm. Place it in a cake mold of about 24 cm and create a larger edge. Place aluminum foil on the dough and then sprinkle beans on it. Bake in a preheated oven at 200°C for about 25 minutes. After baking, remove the aluminum foil and beans and leave the crust of the cake in the form to cool slightly. Then place the cake on a metal griddle and allow it to cool completely.
2. Soak the gelatin in 50 ml of cold water and allow it to expand. Mix the yogurt with sugar. Whip the cream until it is thick. Heat the expanded gelatin almost to its boiling point and then pour the hot gelatin into the sweetened yogurt. Then mix in the whipped cream.
3. Add the prepared filling to the prebaked cake crust and place it in the refrigerator to harden. Wash the fruits and distribute them evenly on the cream. Prepare the cake gel according to the instructions on its packaging. Pour the gel over the fruit and then allow it to harden.
Preparation time: about 60 minutes (not including hardening time); 1 portion: about 962 kJ/230 kcal.
