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Cold yogurt cake
Number of servings: 12
Ingredients
- Bottom
- Eggs –
- Corn starch –
- Cocoa –
- Cinnamon –
- Stevia –
- Mass
- Frozen fruits –
- Greek yogurt –
- Gelatin –
- Stevia –
- Masa 2
- Greek yogurt –
- Gelatin –
- Stevia –
- Almond flakes –
- Almond flavouring –
- Lemon juice –
- Extras
- Peach –
- Jelly –
Cooking instructions
- The bottom:
- Whip egg whites with a pinch of salt on low speed, add the egg yolks and remaining ingredients.
- Bake in a preheated oven for 15-20 minutes at 180 C, in the springform pan lined with a baking paper.
- Let the sponge cake cool down.
- The pink layer:
- Blend the fruits, adding yogurt, stevia or sugar cane, and finally gelatin dissolved in water and cooled down.
- Place sponge cake in a mold, pour the cheese mass and fruits, finally put into the fridge to solidify.
- White cheese mass:
- Mix the ingredients, and place in a springform pan. Leave to solidify.
- Place sliced peaches (or other fruits) on top.
- Cover the top with semi-solidified jelly (I have used cherry jelly, which unfortunately partially leaked out - so on top I have added lemon jelly).
- To prevent leakage it is a good idea to put cling film inside the pot before inseriting the mass and pouring jelly.
- Olga -
