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Sponge yoghurt fruit cake
10 servings3 hours
Eggs - 4 pcs., Sugar - 180 g, Wheat flour - 140 gr, baking powder - 0.5 tea liters, Sugar - to taste, Yogurt - 1 L, Vanillin - 10 g, Gelatin - 20 g, Water - 4 tbsp, Blueberry - 50 gr, Raspberry - 50 gr, Strawberry - 20 gr, Apples - 50 gr, Kiwi - 50 gr, Bananas - 50 gr, Oranges - 50 gr
Preparing the ingredients
Whisk eggs with sugar
Add a little flour and baking powder and mix
Pour into a pre-lubricated tin and bake for 25 minutes
While baking biscuit chop fruit
Getting the biscuit out of the oven
While the biscuit is cooling, we do the pouring: stir the yogurt with sugar and vanillin
We cut the biscuit into two parts (top and bottom)
Soak the cakes with any syrup and grease with a little yoghurt pour
On the lower part, we settle the fruits and cover with the upper bark and put them in the mold
Fill gelatin with cold water and let us stand for 7 minutes
Heat gelatin (but do not bring to the boil) and pour yogurt there and mix
We fill our cakes with the resulting filling
and put for 2 hours in the refrigerator
Decorate and serve