Yogurt cake without baking

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Cooking delicate, airy, beautiful cake. It is preparing quite simply, without baking.

The basis of the cake is delicate curd cheese from kefir. Already used in many recipes and it's got to the cake :)

I froze 2 soft packs of 900 grams of yogurt 3,2% fat.

In a small bowl put a colander.

I was covered with a towel and spread on top of frozen yogurt.

I am covering another towel and left at room temperature for several hours.

I in the morning and the evening is "ready" cottage cheese. Cottage cheese was very mild, pleasant.

I shift curd cheese in a bowl for whipping.

Add 250 g of condensed milk.

Whip cream cheese and condensed milk until smooth and set aside to the side.

In 20 g of gelatin, 70 ml of water, the water is cold, and whether the room temperature. And I leave it for the time indicated on the packaging.

A dry bowl pour cold fatty cream 500 ml of 30% fat.

And whip whisk mixer. I start with a low speed, gradually increasing the speed to the maximum.

Now we have to connect all. I gelatin melted in a microwave oven for 20 seconds literally. I send the gelatine in a bowl of curd and mixed well. It is important to curd was not cold, there was room temperature.

In a few steps I add the whipped cream and gently stirred to keep lightness.

Bead form I wrapped strips film strip oiled so that they stick to the form.

Cookies "Oreo" dipped in milk and spread on the bottom of the dish.

Spread half the cream on top and level.

Again spread biscuits soaked in milk.

And spread the second half of the cream.

Top cake decorating cookies, if the cream has turned a liquid, it is possible to put the cake in the fridge for 20 minutes to cream seized and only then decorate. Ready cake send in the refrigerator for 3 hours prior to complete solidification.

Cake turns out very tasty, tender and airy. Very nice it will look on the holiday table. Bon Appetit!

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Ingredients:

  • 2 kefir package (900 c)
  • 250 g of condensed milk
  • 500 ml of cream (30% fat)
  • 1 n vanilla sugar (optional)
  • 20 g of gelatin + 70 ml of water
  • Oreo cookies (30-40 pieces)

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