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Strawberry And Yogurt Cake


       Unfortunately I haven't posted a recipe for a while. For those of you that follow me on facebook I'm sure will understand why. Its been a busy few months but as promised here is a wonderful and refreshing new cake recipe to celebrate.

INGREDIENTS:
   - a pack of sponge fingers (200g)
   - 600 ml yohurt
   - 200 ml sour cream
   - 200 ml double cream
   - 200 g white chocolate
   - 500 g strawberry (the original recipe had raspberries)
   - 20 g gelatine

        Start by melting the chocolate with the sourcream in a bowl over a pan with boiling water, being careful that the bottom of the bowl doesn't touch the water.





        Leave the melted chocolate to cool down for a bit and in the meantime hydrate the gelatine as it says on the pack. When this is done add it to the chocolate and mix well.



  Cover the bowl with cling film and put it in the fridge for an hour.



        Take the cream out of the fridge, remove the cling film and mix it on a slowly for a minute, add the yogurt and mix for another minute.






        Cut the strawberries in small pieces (save 100 g for decorating) add them to the cream and mix everything together. As I was telling you in the ingredients, the original recipe was with raspberries but as we had strawberries in the fridge and some of my family members don't like raspberries, I decided to replace them. The only inconvenience when you use strawberries is that is more difficult to cut the cake, especialy if you cut them in bigger pieces like I did :D



        Make a syrup from a glass of water, 2 tbsp sugar, 1 tsp vanilla essence and 1  tsp cognac (if you want an added kick). Put all the ingredients in a sauce pan on a low heat until the sugar is melted, leave it to cool down for a bit. Cover the inside of a round cake tin (21cm in diameter) with cling film, dip the sponge fingers, one by one in the syrup and cover the walls of the tin with them.



        Pour the cream in the middle of the sponge fingers (it will fill 3/4 of the cake height) cover with cling film and put in the fridge until the next day.





        Take the cake out of the fridge, lift it up from the tin with the help of the cling film put it on a plate and remove the cling film, Mix the cream and spread it on the top of the cake.



             Decorate with the rest of the strawberries and it is ready to serve.







                                                      ENJOY!!!

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