The famous unrealistically delicious Yogurt cake "YOGURETTE"! Light, airy, melts in your mouth! With a hand mixer, simple and fast!
INGREDIENTS for chocolate sponge cake (diameter 20 cm):
120 g flour
30 g of cocoa
6 g baking powder
15 g of corn starch
4 Eggs in size M
8 g vanilla sugar
1 pinch of salt
120 grams of sugar
100 ml of milk (room temperature)
60 g of odorless vegetable oil
bake at a temperature of 175 ° C (350 ° F) at an average level, without convection, the top mode is about 35-40 minutes.
INGREDIENTS for yogurt mousse:
25 g gelatin
120 ml of cold boiled water for gelatin
400 ml of cold cream for whipping (fat content of at least 30%)
16 g of vanilla sugar or vanilla extract
800 g of yogurt (I have Greek yogurt (10% fat content), you can take any other creamy yogurt or low-fat sour cream)
200 g of sugar
50 g cocoa for baking
70 ml of boiling water for cocoa
INGREDIENTS for the cream
300 ml of chilled whipped cream with a fat content of at least 30%
250 g of chilled mascarpone
300 g of chilled cream cheese
100 g powdered sugar
16 g vanilla sugar
150 g of melted chocolate
300 g strawberries
INGREDIENTS for one layer of "white" cream
75 ml of chilled whipped cream with a fat content of at least 30%
65 g of chilled mascarpone
75 g of chilled cream cheese
25 g powdered sugar
4 g vanilla sugar
INGREDIENTS for chocolate ganache:
200 g of chocolate
100 g butter
(melt everything in a water bath, mix and apply to the cake)
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