Cake with raspberries and yogurt

Cake with raspberries and yogurt


Necessary ingredients:

For the dough:
125 g of wheat flour;
25 g of starch;
1 tablespoon (heaped) Cocoa TM Dr. Oetker;
3 teaspoons (no slides) baking powder TM Dr. Oetker;
100 r sugar;
1 vanilla sugar paketik- TM Dr. Oetker;
60 r soft butter or margarine;
3 eggs.

For filling:
twenty bags of gelatin TM Dr. Oetker;
1 lemon;
900 g -prostokvashi;
-water 150 ml;
150 g -sahara;
1 vanilla sugar paketik- TM Dr. Oetker;
400 ml -ohlazhdennyh cream 30% fat;
250 g -maliny;
60 g -malinovogo jam.


Mix the flour with the starch, cocoa, baking powder and millet in a bowl. Add the remaining ingredients for the dough and beat them with a mixer first at low and then at high speed for 2 minutes to form a smooth dough.
Lay out the dough into a greased baking split mold (diameter 28 cm) or on a baking sheet measuring 25 by 25 centimeters. Bake in a preheated 200-degree electric oven 30 minutes.
Take out the cake from the mold and let it cool. Then put the cake in the bottom of the mold and fix peeled around the edges of the form.
Gelatin for 10 minutes in 150 ml of water. Then heated to 60 degrees with continuous stirring until dissolved.
Mix yogurt with sugar, vanilla sugar, grated zest and fresh lemon juice.
Vzbey whisk gelatin with 4 tablespoons of yogurt, then mix with the rest mass.
When the mass of curd begins to thicken, vzbey cream in a tight foam, gently insert into the mass, and the resulting mixture was distributed over the basics of the test. Top with raspberries and put the cake for 3 hours in the refrigerator.
Raspberry jam bring to a boil, put on the berries in the form of filaments or blobs and let cool. Take the edge of the shape and cut the products into portions pieces.

Bon Appetit!


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