Light layered cake without eggs

Submitted by enr on 04 Jun 2013
# For the bases:
200-250 g of flour (2 cups)
400 g yogurt
100-150 g of sugar
30 ml sunflower oil
1 tsp bicarbonate of soda
zest of 1 lemon
# For the cream:
400 g sour cream
500 g soft fruit - strawberries, raspberries, blackberries, blueberries, bananas, can mix and fruit
2-3 tbsp sugar
the juice of 1 lemon
glaze and decoration of your choice
Light layered cake without eggs
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Preparation of the bases: In a bowl, pour the ingredients for the bases and stir vigorously with a spoon, until a uniform viscous mixture. Divide it in three parts. Cover the pan with a diameter of 22-26 cm with baking paper to cover the walls. Preheat the oven to 180C degrees, pour 1/3 of mixture into pan and bake 20 minutes. Remove the finished base of the tray with paper and allow to cool, preferably on a wire rack. You can use the tray for the other two the base. Once the bases cool, you can carefully remove the paper. Preparation of the cream: Fruits can mash, chop, blend or as you wish. Confuse them with lemon juice - one of you zest, and sugar as its quantity is according to your personal taste (and the bases). Add sour cream, stirring gently so as not to liquefy much cream. blind bases with cold cream and allow to set for several hours in the refrigerator, then refine cake optional. I used strawberries and banana cream icing - chocolate, and figurines from Парено dough - Varna of marzipan recipe Desi / desyj /.
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04 Jun 2013