Hello dear friends, I am glad to welcome you on my channel today in this video I am preparing an unforgettable delicious yogurt cake ice cream Milka cake turns out to be unusually light, airy, not sugary, literally melting in your mouth and With all this, it keeps its shape perfectly in the heat here, the most important thing is to know the right proportions How it’s not difficult to prepare a cake correctly from simple products. I ’ll show and tell everything. In this video, first I’ll prepare a cake for this cake. So I need 110 g of flour 20 g of cocoa powder 5 g of baking powder, mix it all up and leave two eggs at room temperature for now weighing about 50 g each without shell a pinch of salt 8 g vanilla sugar and 80 g sugar I mix it all just with a large whisk I don’t even use a mixer here to make this chocolate cake 80 milliliters of milk at room temperature and 40 g odorless vegetable oil I mix all this and I sift all the dry mixture there already, the oven is already heated to 170 degrees Celsius, the cake is baked very quickly, it cools very quickly, so this cake can be cooked in just an hour, along with baking, I pour the dough on the form I have here 28 by 18 centimeters, you can also I will also take a round shape of about 26 centimeters in diameter and bake it in the top-bottom mode without convection at an average level of about 20 minutes at a temperature of 170 degrees Celsius As soon as I can touch the mold, I immediately remove the cake from the mold the principle of impregnation because the yogurt mousse itself is very wet and this thin cake is already soaked from it you can also If you don’t want to bake anything in the heat you can use chocolate cookies or savoiardi cookies here it’s all up to you cap I will need now for sprinkling cake 800 grams of Greek yogurt 10 percent fat 200 grams of sugar mix it all and set aside for now so that the sugar is completely dissolved in yogurt 25 grams of gelatin 120 ml of cold boiled water mix it all thoroughly and set aside so that the gelatin swells 400 milliliters of chilled whipping cream at least 30 percent fat and 16 grams of vanilla sugar whip the cream to soft peaks if you don’t have cream Or you don’t want to use it, it will seem expensive to you here you can also use fat sour cream lightly beat it because stability is not needed here and use sour cream instead cream yogurt mixture I add all this to the cream thoroughly mix the swollen gelatin I dissolve it in the microwave with pulses for about 30 seconds now about 200-300 grams of mass I added to the gelatin all this mix so that the temperature evens out a little and immediately I don’t expect anything here right away I introduce all the gelatin mixture into the yogurt mass, I work it all out with a mixer, I don’t beat anything here for a long time, just to make it all come together now with a spatula, I definitely mix it all again from the bottom. This mixture should turn out 50 grams of cocoa powder for baking . very quickly and immediately I will use this mixture now One third of the yogurt mass I pour into a separate bowl into the remaining two thirds of the mass I add cocoa evenly distributed over the entire yogurt mass now the mixture obtained already with cocoa I divide into two equal parts one of the parts I will leave As it is and in the second part I will add 50 grams of sugar and 120 grams of melted dark chocolate 60-70 percent cocoa chocolate I melted you can also melt it in the microwave with pulses and in a water bath the color of your resulting mass will depend on the quality of the chocolate; it should of course turn out darker than the mass in which only cocoa was added and now I am already starting to assemble the cake, that is, all this is being prepared simply and very quickly and in the end it turns out very elegant and unusually tasty cake now with spoons I spread the mass with cocoa in turn, you see it has already begun to seize there the mass that we have is dark chocolate due to very warm chocolate due to the additional amount of sugar, it is not so stable for us already. Everything will depend on the temperature of the products you use, that is, on your products. And on the conditions in which you work, I lay out in such a way that these colors of course between them now between these layers you can add your favorite berries very well here fresh raspberries are just perfect and there look at your discretion if one of the masses starts to thicken very much you can melt it in a water bath put this bowl in a water bath and melt this mass slightly so that it becomes mobile again, but I do not advise melting it. This is gelatin in the microwave here which I used about 220 bloom gelatin is equivalent to about the strength of gelatin from Dr. Oetker marked with Gold, that is, to give you an idea, the gelatin that we use in any gelatin mousse desserts must be fresh and of very high quality, that is, the gelatin must still have a very good shelf life, as I said here instead of Greek yogurt, you can use regular yogurt, you can take and less fat yogurt and also instead of cream you can use fat sour cream, that is, from 20 to 30 percent sour cream of course mousse then it will not be so airy so light in taste it will not look so much like ice cream But the appearance and, in principle, a very tasty dessert is guaranteed to you and with sour cream, look at your discretion, of course, with cream it will be perfect, but for those who do not have the opportunity to use sour cream, then you can weigh the sour cream for this here is a very important point for everyone cocoa chocolate of different quality, so I advise you to check this mass for sweetness at each stage if you don’t have enough sugar a tablespoon , you can add a little more sugar to each of the parts, pay attention to this now I cover it all with the remaining dark layer and, in principle, I will put it in the refrigerator for at least 3 hours now, the mass should already set quickly Everything will depend on the strength of your gelatin now trimming from I crushed the cake and I will sprinkle the cake with them; now I remove the completely cooled cake from the mold; if you use an acetate film, the cake will be ideally separated from the mold, but here I show the most elementary example of someone who does not have an acetate film at all, no improvised means in a round shape of 26 cm in diameter you will also get it according to the same principle excellent beautiful unusually tasty dessert cut such a dessert should be better with a hot dry knife so that it does not stick to this mousse . we took the proportions and at the same time the cake remains airy and very light I hope that the video was useful and informative subscribe to my channel put likes write comments I wish you all great success and see you in new videos
