Before the summer heat passes, I would like to present you a very easy and quick dessert – SUMMER CAKE WITH STRAINED YOGURT AND BISCUITS. Just mix the ingredients and leave to harden in the fridge. And the jam glazing is optional, but it is good to have it, as it gives an extra fruity note and balances the taste. You can also replace the strained yogurt with plain thick yogurt, sour cream or a combination of both.
Here’s the recipe and enjoy:
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
Put the strained yoghurt (or sour cream and yoghurt) in a bowl. Add the condensed milk.
Whisk well until you get a homogeneous mixture.
Crush the biscuits into small pieces and add to the mixture.
Stir well.
Prepare a cake pan with a falling bottom with a diameter of about 26 cm and cover it well with transparent cling film.
Pour the mixture and flatten well.
Refrigerate for about 1 hour until the mixture is firm.
Take the cake out of the fridge and spread it in a thin layer of jam from one of the jars. You can use different types of jam, what is important is that their tastes match (I used a jar from strawberries and one - from apples).
In a small bowl, mix gelatin and about 50 ml of cold water.
Stir until smooth.
Leave the mixture at room temperature for about 10 minutes until the gelatin swells and absorbs all the water.
Place the bowl in the microwave for 5-6 seconds just long enough for the mixture to warm up and liquefy. Be careful not to boil the mixture, because the gelatin will lose its gelling quality.
Dilute the jam from the second jar of jam with about 1 cup of water and heat again in the microwave for about 10 seconds - just enough to be not too cold.
Add the melted gelatin to this mixture and mix well.
Pour the mixture over the cake. Then return to the refrigerator for at least 2 hours until the gelatin is firm.
Once the cake is completely firm, remove it carefully from the pan and place on a plate.
Then cut and serve in plates.
You can make the mirror glazing at one step by mixing both jars of jam with the water, stir and finally add the dissolved gelatin. There is no right or wrong way. You decide 🙂
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
Put the strained yoghurt (or sour cream and yoghurt) in a bowl. Add the condensed milk.
Whisk well until you get a homogeneous mixture.
Crush the biscuits into small pieces and add to the mixture.
Stir well.
Prepare a cake pan with a falling bottom with a diameter of about 26 cm and cover it well with transparent cling film.
Pour the mixture and flatten well.
Refrigerate for about 1 hour until the mixture is firm.
Take the cake out of the fridge and spread it in a thin layer of jam from one of the jars. You can use different types of jam, what is important is that their tastes match (I used a jar from strawberries and one - from apples).
In a small bowl, mix gelatin and about 50 ml of cold water.
Stir until smooth.
Leave the mixture at room temperature for about 10 minutes until the gelatin swells and absorbs all the water.
Place the bowl in the microwave for 5-6 seconds just long enough for the mixture to warm up and liquefy. Be careful not to boil the mixture, because the gelatin will lose its gelling quality.
Dilute the jam from the second jar of jam with about 1 cup of water and heat again in the microwave for about 10 seconds - just enough to be not too cold.
Add the melted gelatin to this mixture and mix well.
Pour the mixture over the cake. Then return to the refrigerator for at least 2 hours until the gelatin is firm.
Once the cake is completely firm, remove it carefully from the pan and place on a plate.
Then cut and serve in plates.
You can make the mirror glazing at one step by mixing both jars of jam with the water, stir and finally add the dissolved gelatin. There is no right or wrong way. You decide 🙂
Enjoy! 🙂
