Description
Cake with yogurt home-cooking with dry yeast, which was used for the first time. To my surprise the mousse with whipped yogurt is good, and has increased in volume by 5 times and turned out fluffy, light, tender and almost melting in the mouth. This mousse can be used for any cakes, pastries and desserts and is a great alternative to fatty cream. I left after making cake platter with yogurt mousse that children ate with spoons and said, "Chocolate snow". Prepares simple and can often be prepared in the week days to pamper yourself and your loved ones for dessert.
Ingredients
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Sourdough
150 г
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Water
850 мл
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Gelatin
30 г
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Powdered sugar
250 г
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Cocoa powder
3 ст. л.
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The juice of a freshly squeezed
150 мл
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Sugar
90 г
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Gelatin
8 г
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Cracker
300 г
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Butter
100 г
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Jam
120 г
Cooking
With such a dry yeast I cooked for the first time. Very easy to prepare, especially the fact that the yeast dissolve in ordinary water. Sometimes, you forget to buy milk and yeast to the morning have a delicious thick homemade yogurt without milk. In water at room temperature, add dry yogurt "natural"
Stir to avoid lumps.
Pour into a yogurt maker-thermos or put it in a warm place for 6-10 hours.
The base is made from Graham crackers (part of the leave for decoration), but you can make any other biscuit of your choice.
Cracker shred (I shredded using a rolling pin on the table), add the butter.
Add jam or jam or condensed milk. Mix thoroughly.
Spread in a ring with a diameter of 28 cm. Slightly tamp and put in the refrigerator.
In the finished yogurt (after the thermos I did not cool) add the powdered sugar mixed with cocoa powder.
Pour in the soaked and dissolved gelatine.
Beat 20 min.
I did not expect that the mousse so much increase in the amount of 5 times that I had to pour into another bowl, because it started to leak over the edges.
Ready mousse pour on the base of the cake.
Put in refrigerator until firm.
Pour jelly. Jelly prepared from frozen raspberries. Squeeze the juice, add sugar, soaked and dissolved gelatin. Put in refrigerator to harden the jelly.
Remove the ring on the sides glue the cracker. It adheres well to a gentle mousse.
Optionally, you can decorate the surface of the cracker.
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