"RASPBERRY ICE CREAM" cake! The most delicate yogurt cake melts in mouth! Very tasty, simple

"RASPBERRY ICE CREAM" cake! The most delicate yogurt cake melts in your mouth! Very tasty, simple and fast!
(For the option without baking, you can use chocolate cookies instead of chocolate cake)
Ingredients for a chocolate cake (28x18 cm) or for a round baking dish 24 cm:
2 medium-sized eggs
a pinch of salt
8 g of vanilla sugar
80 g of sugar
80 ml of milk (room temperature)
40 g of odorless vegetable oil
110 g of flour
20 g of cocoa
5 g baking powder
The chocolate cake is baked for about 20 minutes at a temperature of 170 degrees Celsius in the upper-lower mode without convection at an average level until ready and checked with a wooden stick
Ingredients for making raspberry puree:
400 g of frozen or fresh raspberries
100 ml of water
100 g of sugar
INGREDIENTS for the cream
250 g softened butter
380-400 g of condensed milk with sugar
The remainder of the cake
INGREDIENTS for yogurt mousse:
30 g of gelatin
150 ml of cold boiled water for gelatin
350 ml of whipping cream (fat content of at least 30%)
16 g of vanilla sugar or vanilla extract
800 g of yogurt (I have Greek yogurt (10% fat content), you can take any other creamy yogurt)
250 g of sugar
ready-made RASPBERRY PUREE (room temperature, pitted)
50 g of cocoa for baking
100 ml of boiling water for cocoa
PROTEIN-OIL CREAM! Stable, tasty and multifunctional!
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#chocolatecake
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