Yoghurt Cream Cake

You can add any fruits and berries to this cake to your taste. I have bananas and mashed raspberries, my favorite combination. And you can do without fruit at all, it's still sooooo tasty! Unfortunately, I did not take photos of the cooking process, but it is not complicated and you will understand everything in words)

Ingredients

• 4 eggs
• 1 tbsp. flour
• 1 tbsp. Sahara
• vanillin on the tip of a knife
• yogurt - 500 g
• cream 30% fat - 300 g
• gelatin - 20 g
• milk - 150 g
• raspberries - 150 g
• bananas - 2-3 pcs.
• 4 tbsp. l. Sahara
• 6 tbsp. l. water
• vanillin
• cream 30% fat - 300 g
• 1 dark chocolate bar
• gelatin - 7 g
• milk - 60 g
• any fruits and berrie

Directions

1. We bake a biscuit. Beat eggs with sugar and vanilla with a mixer until a white fluffy mass, the mass will increase in volume by about 4 times. Carefully pour the sifted flour into the egg mixture and stir with a spatula from bottom to top. We cover the bottom of the baking dish with baking paper, the sides do not need to be greased. Yes, the biscuit will stick, but it will be smooth, without bumps. Pour the dough into a mold and cover with foil and place in the oven for 40 minutes. at a temperature of 180 ° C. After 20-30 minutes. We remove the foil, the biscuit turns out to be high and even. When the biscuit has cooled down, use a knife or a spatula to separate the biscuit from the sides and take it out. Divide the cake into 3 parts.
2. We saturate the cakes. Pour 4 tbsp into the pan. l. sugar and pour in 6 tbsp. l. water. Let it boil until the sugar is completely dissolved, turn off the heat. Add vanillin. We soak the cakes with this syrup. I lubricate with a silicone brush.
3. Preparing the cream. First, fill the gelatin with milk and leave it to swell for 40 minutes. Meanwhile, wipe the defrosted raspberries through a sieve (you can leave them whole, but I don't like small bones). Beat the chilled cream with a mixer until soft peaks, you do not need to whip very tightly, they will not mix well with the rest of the mass. When the gelatin is swollen, we put it in a water bath and heat until the crystals are completely dissolved. Pour gelatin into a bowl of yogurt, pour in raspberry puree there and mix everything, you can use a mixer. Add the whipped cream in portions to the yoghurt mass and mix with a spoon, gently. The cream is ready.
4. We collect the cake. We put on the support the side from the split form, in which the cakes were baked, put the first cake soaked in syrup, put banana circles on it and put 1/2 of the cream on top. We will do the same with the second cake. Put the 3rd cake on top and put the cake in the cold for the cream to harden.
5. Beat the cream for decoration until a dense mass, at the end of whipping add 3 tbsp. l. icing sugar.
6. Making icing to decorate the cake. Fill the gelatin with milk and leave to swell for 40 minutes. When the gelatin has swollen, melt it in a water bath until smooth. Melt the chocolate bar and mix with gelatin.
7. We take out the chilled cake, remove the side. The cake is already on the stand. Cover it with whipped cream on all sides. Smooth the cream with a wide knife or wide spatula. From a teaspoon, pour the edges of the cake with chocolate icing, making smudges. Spread the rest of the icing on the surface of the cake.
8. Until the frosting is frozen, decorate the cake with fruits and berries. You can also decorate on frozen glaze, but then you have to dip the fruit a little in the melted glaze to stick.