Hello everyone! My name is Natalia and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to offer you to cook a very tasty, tender, moderately sweet cake without baking "Umka".
The cake cream is made on the basis of yoghurt and white chocolate, based on Savoyardi biscuits. If desired, biscuits can be replaced with a biscuit.
You can watch a step-by-step video recipe in my video below.
Let's cook
Melt 200 grams of white chocolate in a microwave or water bath. White chocolate does not need to be heated too much, up to a maximum of 60 degrees.
If you are going to melt in the microwave, then heat the chocolate in defrost mode at short intervals. Heat the chocolate for 10-15 seconds and stir, and repeat until the chocolate melts.
We leave the melted chocolate on the table.
To 800 grams of thick natural yogurt, if desired, yoghurt can be replaced with sour cream 20% fat, add
- 70 grams or 3.5 tbsp. plain spoons of powdered sugar
- 15 grams or 3 tsp tablespoons of vanilla sugar. Vanilla sugar can be added to taste
Stir everything with a whisk until smooth, do not beat. The powdered sugar and vanilla sugar should completely dissolve.
Add the previously melted chocolate and stir until smooth.
Add 100 grams of coconut and mix until smooth. To make the texture of the cream more delicate, I chopped the coconut a little in a blender.
The cream is ready, it is very tasty, moderately sweet. This cream perfectly impregnates biscuits or biscuits, and after stabilization it keeps its shape well.
Let's form a cake
For the base, I use ready-made Savoyardi biscuits. If you wish, you can make the biscuit cookies yourself or replace the biscuits with a biscuit.
How to make biscuit cookies can be found in the article "Savoyardi cookies. How to quickly and easily prepare biscuit sticks ".
Place the cookies in one row on a plate. Install a detachable mold and an acetate film.
- visually divide the cream into 3 parts and cover the cookies with 1/3 of the cream
I like to layer this cake with almonds. If desired, almonds can be substituted for peanuts or hazelnuts, or no nuts at all.
- sprinkle the cream with 30 grams of chopped almonds
- put cookies on the nuts in one row
- cover the cookies with 1/3 of the cream and sprinkle with nuts
- put cookies on the nuts in one row
- cover the cookies with the remaining cream and put the cake in the refrigerator soak and stabilize for at least 7-8 hours, I usually clean it overnight
Free the chilled cake from the mold and the acetate film.
Spread the cream on the side so that the cookies are covered with the cream and sprinkle coconut on top and side of the cake.
The Umka cake is ready. As you can see, making a cake is very simple and easy, I advise you to cook it!
The cake is light and tender, usually kids eat it to the last crumb.
The ingredients are calculated for a cake measuring 15 by 22 cm, 7 cm high, weighing 1535 grams.
The foundation
- 240 grams (30 pcs.) Savoyardi cookies
Cream
- 800 grams of thick natural yogurt or sour cream, 20% fat
- 200 grams of white chocolate
- 70 grams (3.5 tbsp. spoon without top) powdered sugar
- 15 grams (3 tsp. spoons) vanilla sugar
- 100 grams of coconut flakes
- 60 grams of almonds
Sprinkling
- 50 grams of coconut flakes
I also recommend taking a look at the page with these recipes.
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I wish you bon appetite and excellent mood!
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