Ingredients
5 eggs
1 cup sugar
1 and 1/2 cup sifted flour
10 g baking powder
2-3 tbsp cocoa
vanilla
# TOPPING:
800 g thick yogurt
powdered sugar - to taste
drained apricots compote
450-400 ml juice compote
1 and 1/2 tbsp gelatin
Photo added on
Photo author
ivka
Method
Eggs are broken down sugar to increase their volume 2-3 times with a mixer. Add sifted flour with baking powder, cocoa and vanilla. Pour the mixture into a large baking dish greased with sunflower oil and sprinkled with flour. Bake 20-30 minutes in preheated oven. After removing from the oven immediately pricked with a fork and pour over with pre-sweetened to taste yogurt. On top sprinkle with grated chocolate optional. The tray is placed in the refrigerator for 40 minutes. Stay at the base of irrigated yogurt and top layer is formed as a cream. Meanwhile, drain fruit compote, the juice remains. Pour the gelatin in it and gently heated in microwave oven to melt it. Important - it should not boil. cake is cut parcheta- pastries. Drained apricots rank on yogurt glaze on them gently with a tablespoon spread poizstinaliya juice with gelatin. Leave in the refrigerator for about 1 hour to gel. * 1 cup = 200 ml
Containers:
Difficulty
Average
Tested
0 users
Comments
very good, will try
Auuuuuuuuuuuuuuu, brutal in the heat! Bravo will try must! Immediately to favorites to procuring compote. 6
I really like this recipe! To favorites and Nia will necessarily try it!
And I drew me this cake, and the idea of syrup with yogurt is very interesting :)
I'm sorry, I did not received pasties, particularly marshes. Nadu is uneven, then spaydushi and was very thinner. Now clamp in the fridge and see how it taste