We chose to make a creamy cake recipe, refreshing, creamy yogurt and fruit filled, namely strawberries, they–were most readily now.
100 g white chocolate
100 ml sour cream for cream
10 g gelatin
300 g fat yogurt
500 g strawberries
wafers for decoration
Hydrated gelatin makes a few tablespoons of cold water.
Broken chocolate pieces over low heat melt together the whipped cream. It reaches boiling point and set aside mix. Allow to cool slightly, then place gelatin and stir. It gives the dish in the refrigerator for several hours, until mixture cools and thickens well.
Strawberries are cut slices (or slices or cubes). Keep some for decoration.
Mixing white chocolate cream, a few minutes to get some consistency. Add yogurt and blend. Finally incorporate strawberries, stirring gently.
Food on a tray lined with foil mini cake (18 cm diameter) or in a saucepan. We biscuits all around the pan, then pour cream yogurt. Cover with foil and give the fridge for a few hours, preferably overnight, until cream hardens.
Cake upside down on platter and garnish with strawberries preserved.
I wish you good appetite