Since I learned this method, I make it every time ❗️Delicious cake recipe.

Рет қаралды 135,913

2 ай бұрын

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Since I learned this method, I've been doing it every time! Delicious cake recipe.
In this video I invite you to discover something special: my unique recipe for a delicious yogurt meringue cake that is different from everything you have known before. This cake is not only a feast for the eyes, but also a real treat for the palate!
This delicious cake is perfect for anyone who likes to try something new and surprise their guests with something special. Whether it's a family celebration or a coffee table decoration, this yogurt meringue cake is guaranteed to delight.
Join me in this video and let's bake together. I look forward to sharing this special recipe with you. Be inspired and enjoy every bite of this unique delicious cake!
Ingredients and recipe:
3 egg whites.
Beat until fluffy.
150g sugar.
Beat until stiff peaks form.
Put something into the fridge.
60g flour.
1/2 teaspoon baking powder
20 g corn starch.
75g soft butter.
70g sugar.
5 g vanilla sugar.
Beat until fluffy.
1 egg .
3 egg yolks.
30 ml milk.
1 teaspoon lemon peel.
Fold in 1/3 of the egg whites.
Baking tray d 20 cm.
Divide the dough into 2 equal parts.
Add the remaining beaten egg whites to one portion.
100 g almond flakes.
Bake in a preheated oven at 180°C for 30 minutes.
Allow to cool to room temperature.
04:10
Yoghurt mousse:
4 sheets of gelatin (or 10 g of gelatin powder).
Cover with cold water.
Let rest for 5 minutes.
120 g sour cream.
120 g natural yogurt.
50g powdered sugar.
Stir until smooth.
Melt the gelatine in the microwave or in steam.
If the yogurt mixture thickens a little or becomes uneven, warm it in the microwave for 20-30 seconds.
120 g whipped cream (33-36%)
Fold in the whipped cream
Spread 1/2 part of the mousse on top.
150 g frozen cherries
Spread the rest of the mousse on top.
Place in the refrigerator for about 4 hours.
Decorate with powdered sugar.
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Пікірлер: 32

@user-yr2gm4is4c 2 ай бұрын

Молодец ! Браво ! 🎉🌺💐🌹🌸🍒🌷

@luminitavarzaru4609 2 ай бұрын

❤❤ bravo Sophie,come sempre!❤❤❤❤❤

@maazvdo 2 ай бұрын

Truly a marvel of preparation, a dough that is fluffy and a mouse providing perfect harmony with the filling, delicious. Thanks for share.

@rositaschlederer1738 2 ай бұрын

Phantastisch. ❤...Dankeschön...from Hungary

@user-rm9ds8hy1m 2 ай бұрын

Як завжди супер👍👍👍 дякую за вашу роботу😘

@kulinarneprzygody8081 2 ай бұрын

Wspaniałe dwa krążki ciasta przekładanego, przepysznym kremem z wiśniami.Ciasto,jest bardzo wytworne i z pewnością wypróbuję.☀️😍🥰🌹

@siertvanderwoude5060 Ай бұрын

😊😊😊😊lekkere taart 😊😊😊😊. Bedankt voor je lekkere recepten. Groetjes van Petra uit Nederland.

@oresiadavydiv2545 2 ай бұрын

Респект п. Софії за смачний рецепт! Супер! ❤ Скористаюсь. Успіху! ❤

@inocenciacaballero3530 2 ай бұрын

👍👏👏😋 fantástica receta de repostería me encanta como siempre buenísima la probaré 🙏💙💛💖💚☘️💝🌟✨🤩💕😘😉💓🥰😄☺️😚🤗

@Juliana-iq3qq 2 ай бұрын

😊hello happy for a new retete thank you

@aysetunca01 2 ай бұрын

Harika olmuş ellerine sağlık 😊😊😊

@patriciamendoza514 2 ай бұрын

Muchas gracias por compartir tan deliciosa receta 🤠🌹

@kuhnyaipriroda 2 ай бұрын

Красотааааа🌹🌹🌹🌹😋😋😋😋

@gaminglegende844 2 ай бұрын

Super klasse ❤❤❤

@florabalasa7831 2 ай бұрын

It looks great. I would like to know what you sifting in the cgg yolk mixture before you add the milk is not in the recipe or in the video thanks?

@almudena5885 2 ай бұрын

😱 ¡Que buena! Mándame un trozo de postre para después de cenar 😋😋😋😜😘😘

@ginamontesdeoca3774 2 ай бұрын

Me encantó❤

@susanarincon5309 2 ай бұрын

Se ve delicioso ❤

@schlampani1824 2 ай бұрын

toll 😊

@uffucucuu4583 2 ай бұрын

Nice🎉

@user-du5nx8if6c 2 ай бұрын

Как всегда прекрасный тортик! Благодарю ❤

@nurganbaragunova2803 2 ай бұрын

Красота

@alessiamangano2529 2 ай бұрын

Il composto del panettone non si può fare tutto in una teglia e poi tagliarlo due parti? Grazie

@LeckermitSophieMayer 2 ай бұрын

Grazie per la domanda. Se si mette tutto in uno stampo, il tempo di cottura aumenterà e la meringa si brucerà. Inoltre, la meringa si alza molto durante la cottura e occorre uno stampo molto alto.