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Sponge cake with yoghurt cream

0
1024
Kitchen European
Calorie content 267.9 kcal
Portions 6 port.
Cooking time 3 hours
Proteins * 14 gr.
Fats * 15.1 gr.
Carbohydrates* 29.2 g
* per 100 gr. product
Sponge cake with yoghurt cream
Content

Sponge cake with yoghurt cream can be supplemented with various fruits or sprinkled with coconut, chocolate, or sprinkled with chopped nuts. This is a very delicate versatile cake that anyone can make to their liking.

Ingredients

Cooking process

step 1 out of 10
Whisk eggs and one glass of sugar until fluffy.
step 2 out of 10
Sift the flour several times and add to the beaten eggs, stir.
step 3 out of 10
Put the dough in a greased form. Bake in the oven at 180 degrees for 25-30 minutes.
step 4 out of 10
Judge the finished biscuit and cut it into two cakes.
step 5 out of 10
Pour gelatin with water, leave it to swell.
step 6 out of 10
Mix yogurt with a glass of sugar.
step 7 out of 10
In a separate bowl, beat the cream until thick.
step 8 out of 10
Combine yogurt, lemon juice, half of the whipping cream and gelatin, and stir gently.
step 9 out of 10
Put a sponge cake on the bottom of the split form, then put the yoghurt cream, cover it with the second cake layer. Place the cake pan in the refrigerator for 1.5-2 hours.
step 10 out of 10
Remove the cake from the mold and garnish with whipped cream, chocolate chips and berries.

Bon Appetit!

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