Cake creamy yogurt with cherry confit

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Tender yogurt cake leavened Oursson baked for the birthday of my daughter. Light, airy, and a layer of Confit pleased with the bright taste!

Ingredients for Cake creamy yogurt with cherry confit

Step by step instruction of cooking Cake creamy yogurt with cherry confit

Шаг 1

To prepare yogurt Oursson is very easy:
1. In the evening before bed, I rinsed them with boiling water from the kettle Cup from a thermos (1 liter) in which I cook the yogurt.
2. Opened the package of milk (pasteurized) and poured it into the saucepan (which also was filled with boiling water). Put all on the fire and watch the thermometer, the temperature should rise to 24 degrees.
3. Pour the milk into a glass for fermentation, add one packet of starter culture and stir with a clean dry spoon 3 minutes! capacity screw cap.
4. In the thermos, a yogurt maker, pour the boiling water from the kettle to the upper border of the stand (which is glass), put in yogurt maker milk and leave overnight for fermentation in a warm place. Gorgeous in the morning the yogurt is ready, no problems!

Шаг 2

Chiffon cake (shape diameter 24 cm):
1. 3 PCs proteins separated from the yolks into different containers and put into the refrigerator to cool.
2. Sift the dry mixture: flour 120g., baking powder ½ of Pak., vanilla 1 pack.
3. 120g sugar punch in a blender.
4. Beat the whites with a mixer in the stable foam, add half of the sugar, again to break through to the disappearance of the sugar grains.
5. Beat the yolks in a separate bowl add the other half sugar.
6. Kefir 3.2 % fat, beat corn oil (or sunflower - olive).
7. In beaten yolks add portions of yogurt with the oil continuing to whisk.
8. Into the beaten egg whites, stirring gently with a spatula, in three stages, add the yolk mass.
9. Add the dry mixture and gently stir with a spatula.

Шаг 3

10. The bottom of the form to cover with baking paper, put the dough.
11. Put in the oven at 180 degrees. Form sure to cover with foil or baking paper, so that our cake does not turned out like a volcano!
12. Bake for 30 minutes, then turn off the oven, insert a box of matches in jerzu and leave the oven door ajar for 10 minutes. Pull from oven, remove top paper.
13. When the cake has cooled, cover it with foil and put into the refrigerator for 2 hours or more to Mature.

Шаг 4

1. Cherries pitted frozen 350g. (if not seedless to buy bone-in, only 500 gr. and clean) whisk immersion blender, in a semi defrosted state, it will make it easier.
2. 8 g gelatin pour 50 ml of cold boiled water. Leave to swell.
3. Mix 100 g sugar and 10 g of corn starch.
4. Berry puree pour into the dry mixture, boil one minute, stirring constantly with a spatula.
5. Remove from heat, cool to 60 degrees.
6. Gelatin to warm up in the microwave to a liquid state, do not overheat! Pour in the puree and quickly mix with a spatula.

Шаг 5

7. Ring with a diameter of 24 cm covered with cling film. Ring to put on the wood or glass stand, covered with foil.
8. Confit to cool and pour into the prepared form, you need to make sure that is not frozen ahead of time. Put in refrigerator to harden for a few hours.

Шаг 6

"Creamy-yogurt cream"
1. Gelatin 10 gr. pour 40 ml of cold boiled water. Leave to swell. I use instant gelatin.
2. Cream 33% fat 500 ml pour into the bowl and have a good chill in the fridge, beat with a mixer on small speed until thick.
3. Add 4 tbsp of boiled condensed milk and whisk (I boil the condensed milk itself is 3 hours)
4. Pour the sifted icing sugar 4 tbsp with the top and whisk.

Шаг 7

5. Gradually spoon to introduce the yogurt into the cream continuing to mix. I used yogurt Oursson, it is gentle, not sour! Ideal for making yoghurt cakes!
6. Gelatin melt in the microwave, do not overheat! A thin stream pour gelatin into the cream, stirring the mass with a mixer on small turns.
Important! It is better to prepare everything for the Assembly of the cake, that would be the cream did not managed to catch!

Шаг 8

To assemble the cake:
1. Korzh cut into two parts.
2. The ring diameter 24 cover with film.
3. To put on the bottom top layer of the cake. Soak cakes is not necessary, since the cream is very easy.
4. Pour half of the cream level with a spatula.
5. Top gently turn Confit and remove the film of food.
6. Pour the remaining cream with the spatula.
7. Put the second cake on top to the bottom of the crust was on top. Thus the top of the cake we will be smooth.
8. Put into the refrigerator for a few hours, preferably overnight.

Шаг 9

Swiss meringue:
The stitched side of the cake I used a Swiss meringue.
1. We need 4 of protein and 200 grams of sugar. Need to build a water bath to the second saucepan is not touching the surface of the water in the first.
2. To break in the top pan 4 protein, put in a water bath, stirring constantly with a spatula to bring the weight up to 60 degrees. Must be measured with a thermometer.
3. Whites pour into the bowl of a mixer and beat for 5-7 minutes.
4. Add 100 g of softened butter and beat another 5-10 minutes. At this stage you can add the dye. I painted one third of the cream into the red.

Шаг 10

Chocolate stains:
1. One bar of dark chocolate, I take Babaev, break up and put in a deep bowl.
2. 100 ml. cream 33% to boil until the first bubbles, pour them chocolate.
3. Knead the mass until it becomes homogeneous.
4. Make stains with a spoon or pastry bag. Then pour the chocolate onto the cake and spread evenly on it. Put into the refrigerator until firm.