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YOGURT AND CHOCOLATE CAKE

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 200 gr dry biscuits

90 g melted butter

Stuffed:

250 gr of whipping cream

500 g sweet yogurt

80 gr of chopped hazelnuts

20 grams of icing sugar

2 sheets of gelatin

Decor:

100 gr of hazelnut cream

Whole hazelnuts to taste

chopped hazelnuts to taste

Indications:

1. Base: mix the biscuits, add the melted butter and crush on the base of the mold. Put in the fridge.

2. Cream: soak the gelatin and then dissolve it. Whip the cream with yogurt, gelatin, powdered sugar and hazelnuts.

Pour over the base, level and refrigerate for one hour.

3. Then add the hazelnut cream and put it back in the fridge for 4-5 hours.

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