Ingredients for the dough layers:
Ingredients for the strawberry jelly:
Ingredients for the yogurt filling:
Ingredients for the cover cream:
Prepare the dough layers:
Melt the chocolate with the butter.
Separate the egg yolks from the whites.
Beat the egg yolks with half of the sugar until they double the volume.
Add the melted chocolate / butter over the beaten egg yolks.
Add the flour, the crushed walnuts and the salt.
Beat the egg whites with the remaining sugar. Add the beaten egg whites over the chocolate composition. Mix well.
Put the composition in an oven tray bake it in the oven at 180 Celsius degrees for 30-40 minutes or until ready.
Divide the dough in two layers.
Prepare the strawberry jelly:
Mash the strawberries and put them on the fire with the sugar for a few minutes.
Remove from fire and add the hydrated gelatin sheets (prepared as indicated on the envelope) and mix until well incorporated. Let it cool!
Prepare the yogurt filling:
Beat the fresh cream with the sugar. Add the yogurt and mix.
Heat a few spoons with milk and add the hydrated gelatin sheets. Then add this over the yogurt/fresh cream composition and mix well.
Assembling the cake:
In a detachable circle, add one base layer, then half of the yogurt filling, then add all the strawberry jelly (except 3 spoons which will be used later for decoration), the remaining yogurt filling and on top the second base layer.
Prepare the cover cream:
Beat the fresh cream with the sugar. Divide it in two parts.
Add the 3 spoons of jelly over half of the fresh cream and use it to cover the top of the cake.
Use the remaining cream to decorate the sides of the cake.
Add some strawberries and wild strawberries on top and ... voila.
Enjoy!
- 100 grams of chocolate
- 70 grams of crushed walnuts
- 40 grams of butter
- 7 spoons with sugar
- 5 eggs
- 4 spoons with flour
- salt
Ingredients for the strawberry jelly:
- 350 grams of strawberries
- 3 spoons with sugar
- 4 grams of gelatin sheets
Ingredients for the yogurt filling:
- 300 grams of fresh cream
- 400 grams of yogurt
- 6 spoons with sugar
- 7 grams of gelatin sheets
- a few spoons with milk
Ingredients for the cover cream:
- 200 grams of fresh cream
- 3 spoons with sugar
- 3 spoons with strawberry jelly (set aside from the jelly prepared from the ingredients above)
Prepare the dough layers:
Melt the chocolate with the butter.
Separate the egg yolks from the whites.
Beat the egg yolks with half of the sugar until they double the volume.
Add the melted chocolate / butter over the beaten egg yolks.
Add the flour, the crushed walnuts and the salt.
Beat the egg whites with the remaining sugar. Add the beaten egg whites over the chocolate composition. Mix well.
Put the composition in an oven tray bake it in the oven at 180 Celsius degrees for 30-40 minutes or until ready.
Divide the dough in two layers.
Prepare the strawberry jelly:
Mash the strawberries and put them on the fire with the sugar for a few minutes.
Remove from fire and add the hydrated gelatin sheets (prepared as indicated on the envelope) and mix until well incorporated. Let it cool!
Prepare the yogurt filling:
Beat the fresh cream with the sugar. Add the yogurt and mix.
Heat a few spoons with milk and add the hydrated gelatin sheets. Then add this over the yogurt/fresh cream composition and mix well.
Assembling the cake:
In a detachable circle, add one base layer, then half of the yogurt filling, then add all the strawberry jelly (except 3 spoons which will be used later for decoration), the remaining yogurt filling and on top the second base layer.
Prepare the cover cream:
Beat the fresh cream with the sugar. Divide it in two parts.
Add the 3 spoons of jelly over half of the fresh cream and use it to cover the top of the cake.
Use the remaining cream to decorate the sides of the cake.
Add some strawberries and wild strawberries on top and ... voila.
Enjoy!
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