This dish, in addition to taste, has an airy and light consistency. The delicate coffee aroma of yogurt cream will conquer any sweet tooth. The dish is low-fat, which means that it will not allow you to gain excess weight. It's time to make an espresso cake and start to fully enjoy it.
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You will need
- - yogurt 3.5% fat - 1 kg;
- - instant coffee "Espresso" - 5 tsp;
- - gelatin - 40 g;
- - baking powder - 1 tsp;
- - cocoa powder - 2 tbsp;
- - cinnamon - 1 pinch;
- - flour - 3 tbsp;
- - sugar - 230 g;
- - chicken eggs - 3 pcs.
Instruction manual
1
Mix with a mixer or manually 2 tablespoons of hot water, 100 g sugar, eggs. The result should be a light cream water.
2
In a separate dish, mix a tablespoon of cocoa powder, cinnamon, flour and baking powder. Sift this mixture through a fine sieve over a bowl of egg water. Beat the dough with a whisk or two forks.
3
Prepare a round baking dish. Cut out a circle similar to the diameter of the mold from baking paper, lay it on the bottom. Pour the previously prepared dough into the oven and bake in a preheated 180 ° C oven for 20 minutes.
4
Soak the gelatin in cold water. Dissolve coffee powder in three tablespoons of boiling water. Mix coffee and gelatin together.
5
Pour the yogurt into a bowl, add 125 g of sugar and beat the mass with a hand blender. Mix 3 tablespoons of yogurt with gelatin until smooth, add this mass to the yogurt cream and mix well.
6
Take the cake out of the oven, go knife along the walls of the form. It is necessary to make the cake rotate. Remove the cake from the mold, cool it. Wash and dry with a towel.
7
Place the chilled cake in a mold and fill it with coffee cream. Refrigerate for 4 hours to freeze.
8
Next, with a knife, free the cake from the walls of the mold. Sprinkle the top of the cake through the strainer with the remaining cocoa and serve.