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Vulcan yoghurt cake

Cooking recipes / Top Picks / Homemade cakes

12 servings
4 hours

Chicken eggs - 3 pcs., Sugar - 200 g, Condensed milk - 200 gr, Mayonnaise - 250 gr, Wheat flour - 300 gr, Baking powder - 10 gr, Cocoa powder - 2 tbsp, Yogurt - 400 gr, Gelatin - 20 gr, Jam - 2 tbsp, Water - 1 pack, Sugar - 0.5 pc., Wheat flour - 2 tbsp., Eggs - 1 pc., Milk - 2 pack, Syrup - 1 pack, Cognac - 100 ml, Sugar - 200 gr, Cocoa powder - 1 tbsp, Water - 100 ml

First of all, we cook jelly, for a layer in the cake.

Soak gelatin in water. When it swells, heat the mixture slightly so that the gelatin dissolves.

Add jam to yoghurt. I took white classic yogurt if fruity is used, sweeteners should not be added. Berries or pieces of fruit can be added to the jelly.

Pour the liquid gelatin solution into yogurt and mix thoroughly.

Line the mold with cling film, so it will be more convenient to take out the finished jelly, pour out the liquid mixture and put in the refrigerator, until set.

While the jelly freezes, we cook the biscuit.

We beat the eggs with sugar to a lush foam, then add condensed milk, mayonnaise - beat everything together. Add baking powder and flour - mix with a mixer until homogeneous.

The last thing we add is cocoa.

Grease the pan with oil, powder with flour, pour half the volume of dough and send heated to 200 degrees for 30-45 minutes to the oven. We check the readiness of the biscuit with a match or a wooden stick. The second half of the test does the same.

Furnace 2 bark.

While the cake is baking, we are preparing the cream.

We rub the egg, sugar and flour until smooth.

Add milk (it is better to take already hot), mix and cook in a water bath, until the first bubbles.

We cool the finished cream.

We start forming a cake. We divide each corge in half. 3 put aside.

One half is divided into another 12 pieces.

So that the cake is soft. well glued needs impregnation. It can be made from syrup of any canned compote and 100 ml of cognac. (Alkagol can be added and not added if cooking for children)

For the base, you need 3 cakes. We wash each cake with cream and put it one on top of the other. We spread only cream on the lower one.

Soak the second and third with syrup and lubricate with cream.

We lay out the finished jelly on the middle of the base.

Each piece is wetted in syrup and laid vertically on jelly, a wide part of the volcano segment rests on the base.

Segments of the volcano are tightly pressed against each other to stick together. Lubricate the cake with the rest of the cream and put it in the refrigerator to soak for 4-6 hours. I had this cake standing all night.

To decorate, cook fudge. Mix sugar with water, bring to a boil and boil for 10 minutes. Then let it cool and beat. We paint cocoa.

To get & quot; implication & quot; on the volcano, the fudge must be reheated and watered. This must be done quickly, since it freezes instantly.

We fill the volcano crater with berries. Any fruit or berries, fresh or compote, can be used. In this recipe, I used freshly frozen raspberries.

Powder sugar and can be served on the festive table.