Summer Cake (Biscuit Base, Cream and Yogurt)
Vanilla cream is an essential element in preparing this delicious cake, and the cooking process is crucial to achieving a smooth and flavorful texture. Start by gathering the necessary ingredients: milk, sugar, eggs, vanilla, and starch. In a medium-sized saucepan, combine all the ingredients and mix well with a whisk to homogenize. Then, place the saucepan over low heat and, with patience, stir occasionally to prevent lumps from forming. When the cream starts to simmer gently and you see small bubbles on the surface, it's time to turn off the heat. Let the cream cool; if you wish, you can opt for instant puddings, which provide a quick alternative. For the yogurt cream, start by soaking the gelatin in cold water for about 10 minutes. After it has hydrated, remove the gelatin from the water and squeeze it well. Place it in a small saucepan over a double boiler and let it melt, stirring gently. When it becomes liquid, add the yogurt and mix well to obtain a homogeneous composition. For the cake base, crush the biscuits and mix them with the warm vanilla cream. Knead this mixture like a shortcrust pastry and spread it evenly on the plate where you will serve the cake, making sure to use a detachable ring to form a perfect disc. Once you have obtained the base, pour in the vanilla cream (setting aside 4 tablespoons) and let it cool slightly before placing it in the refrigerator. While the cream cools, prepare the yogurt cream. When it is ready, carefully pour it over the vanilla cream. For an extra flavor and decoration, you can add slices of apricot on top. Let the cake sit in the fridge for a few hours so that it sets perfectly. When it's time to serve the cake, carefully remove the detachable ring. If you notice that the cream is sticking, you can use a hairdryer to gently warm the outside of the ring so that the cake releases without problems. Also, for a spectacular effect, you can melt some chocolate and pour it onto a baking paper drawn as a disc the size of the cake. Once it hardens, it will add a delicious layer between the two creams. After the cake has been in the fridge for at least 4 hours, it is ready to be enjoyed. Enjoy a slice of cake with contrasting textures and enticing flavors!
Ingredients
- Base: 350 g crushed biscuits in a mixer
- 4 tablespoons of warm vanilla cream. Vanilla cream: 1 liter of milk
- 2 eggs
- 6 tablespoons of flour
- 4 tablespoons of sugar
- 1 packet of vanilla (or vanilla sugar or any other vanilla flavor you use). Yogurt cream: 1 fruit yogurt of 500 g (my yogurt was already sweet and had pieces of apricots and peaches)
- 1 packet of 12 g gelatin (it said it was for a quantity of 500 g) soak the gelatin in cold water for about 10 minutes... then take it out of the water and squeeze it in your hand
- put it in a saucepan over a water bath and melt it (in a few seconds it becomes liquid)... I put it in a Jena dish that can also be put on the fire over a metal mesh
- and I lift it a bit in the air... so I posed for the picture as I have only two hands =) ... then I added the yogurt to the melted gelatin and mixed well.
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