Curd-yoghurt cake

Curd-yoghurt cake

Ingredients for 5 servings:

For the test:


120 gr [still in the cream to taste]

Wheat flour

90 gr

Chicken eggs

4 things.


80 gr

Baking powder

1 teaspoonful.


3 table.L.


5 gr


30 gr

For cream:

Cottage cheese

250 gr


12 g [3 records]


500 ml

Condensed milk

200 g

For decoration:


300 g [canned]

To make the cake perfect, it’s better to buy yogurt with pieces of peaches. Personally, I liked most of all the cake with this yogurt.

First, send butter to the microwave oven — melt. After leaving it cool. Then whisk together the proteins together with a pinch of salt. And yolks — with sugar. In the yolks pour cold water. Wheat flour sifted, mixed with baking powder and starch and poured into yolks. We pour in the same melted butter. At the very end, we introduce whipped whites into strong foam. Gently mix. Warm up the oven to 180 degrees and bake the cake in the form with one crust. We take out, let cool and cut into two halves. Lubricate the bottom layer of curd-yoghurt cream, cover with a second cake and send it to the refrigerator for the night. In the morning we decorate with the remains of cream and canned peaches.

Cream: we spread gelatin on fire, let it cool down. Beat in the blender cottage cheese with condensed milk, add yogurt and sugar to taste. In the end we pour gelatin.

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