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YOGURT AND CHOCOLATE CAKE
Table of Contents
Things needed:
200 grams of crackers
melt 90 grams of butter
Stuffed:
250 grams of heavy cream
sour yoghurt, 500 grams
Roughly eighty grams of hazelnuts
Twenty grams of powdered sugar
two gelatin sheets
a hundred grams of hazelnut cream
Precisely measured hazelnuts
as desired, chopped hazelnuts
Possible uses:
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First, make the foundation: combine the biscuits with the melted butter and smash them on the mold’s base. Keep in the refrigerator.
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The second step, using cream, is to soak and dissolve the gelatin. The cream, gelatin, powdered sugar, and hazelnuts should be whipped together.
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After pouring, level the base and chill for at least one hour.
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3. After that, fold in the hazelnut cream and refrigerate for another four to five hours.