Yogurt cake
8 servings
45 minutes
Recipe taken from the magazine "Cakes and pies. And also the best recipes for muffins, rolls, pastries and cookies.
1
Combine flour with baking powder and sift together.
- Wheat flour: 1 glass
- Baking powder (raising agent): 1 teaspoon
2
Combine eggs with sugar (1 cup) and beat well with a mixer.
- Chicken egg: 5 piece
- Sugar: 1 glass
3
Gradually add the flour mixture to the egg mass while stirring and knead the dough.
- Wheat flour: 1 glass
4
Pour the dough into a round baking pan greased with vegetable oil.
- Vegetable oil: to taste
5
Bake in a preheated oven at 180 degrees for 35-40 minutes.
6
Cool the baked cake completely and cut it into small cubes.
7
Sweeten the sour cream for the cream (it should be a bit sweeter than you like).
- Sour cream 20% fat: 600 g
8
Heat gelatin in water (do not boil), combine with sour cream and mix.
- Gelatin: 40 g
- Water: 2 glasss
9
Line the bottom and sides of the baking pan with food wrap.
10
Place slices of oranges, bananas, and some cubes of biscuit.
- Bananas: 3 pieces
- Oranges: 5 piece
11
Pour some sour cream and put it in the freezer for 10-15 minutes.
12
Take the mold out of the freezer, pour in a little cream, and place some fruits and biscuit cubes.
13
Put back in the fridge for 10 minutes. Repeat layers until all ingredients are used.
14
Leave the cake in the freezer until fully set.
15
Flip the finished cake onto a plate.
16
Decorate to taste — for example, with grated chocolate.
- Vegetable oil: to taste
17
Cut into pieces and serve on the table.
