Light, delicate cake based on natural yogurt. Of course, on the basis of Greek yogurt, the cake will be tastier, but with any natural yogurt, it will please any refined taste. The original recipe uses canned apricots and compote from them. As the recipe progresses, I will give my comments. Therefore, you have the choice to make a cake as in the recipe from Dr. Oetker or as I did according to this recipe. #holidays #germancuisine #olgrigrecept #dessert #cake
Ingredients: For the springform (Ø 26 cm):, Everything for the biscuit:, wheat flour, baking powder from Dr. Oetker Original Backin, Sugars, Vanilla Sugar Dr. Oetker, salt, eggs (size M), softened butter or margarine, Mousse, white gelatin Dr. Oetker, apricot halves (drained weight) (did not use), cold whipped cream, sugar, Dr. Oetker, yogurt natural, lemon juice, grated lemon zest from Dr. Oetker or grated zest of one lemon, In addition:, powdered sugar, my addition, thick and discarded sour cream 24%, apple juice, powdered sugar
Cooking method:
1 Prepare Grease the bottom of a springform pan with oil. Preheat oven. Top/bottom heating around 180°C. Hot air around 160°C.
2 Prepare the universal dough. Mix flour with baking powder in a bowl, sift. Add the remaining ingredients and mix everything with a mixer (to mix the dough) for a short time at the lowest level, then at the highest level for 2 minutes to knead a homogeneous dough. Flatten the dough into a springform. We put the form in the oven on the lower third rack. Baking time: about 30 minutes.
Loosen and remove the edge of the springform, invert the bottom onto a wire rack lined with baking paper, remove the bottom of the springform and let the biscuit cool. 3 Cut the base in half horizontally.
4 Prepare the filling. Soak the gelatin according to package instructions. Strain the apricots well on a sieve, collecting the liquid and measuring out 150 ml. Whip cream. Dissolve gelatin according to package directions. Whisk in a few tablespoons of the apricot liquid, then slowly fold in the remaining liquid. Mix sugar, vanilla sugar, yogurt, lemon juice and apricot compote. Stir in dissolved gelatin. Stir in the cream.
PS Since I did not use apricots, I took apple juice and added it to the mousse instead of compote. 5 Place the bottom layer on a cake plate, place a springform pan or ring around it to cake and arrange the apricot halves on top (set 3 aside), leaving a free edge of about 1 cm.
P.S. Instead of apricots, I smeared the cake with half of the discarded sour cream, and sprinkled powdered sugar on top. Why is that? If you mix sour cream and powder - sour cream becomes liquid and will flow.
Pour in the yogurt-cream mixture and spread evenly.
Covered with a second cake, smeared with the remaining sour cream * cookie for focus.
Cut the top layer of the cake into 16 pieces, place on top of the filling and refrigerate the cake for at least 4 hours.
6 Loosen and remove the springform or cake ring with a damp knife. Whip cream. Before serving, dust the cake with powdered sugar and garnish with whipped cream and apricot wedges, if desired. P.S. I decorated the Raffaello.