Yoghurt Cake
Ingredients:
natural yoghurt — 600 g.
Milk — 600 ml.
gelatin — 60 gr.
lemon juice (2 tablespoons)
Cocoa — 40 c.
Sugar — to taste (has put 100 gr., who loves sweet, that should no longer put, I had the sweet strawberry layer)
Strawberry — 400 gr.
Water — 100 mL
Preparation:
1. The yogurt from the refrigerator, so that it has acquired at room temperature.
2. 50 g. gelatin pour milk let stand according to the manual, and then heated to complete dissolution. A little cool.
3. Yogurt beat with a mixer, add sugar and lemon juice. Then gradually add the milk and gelatin, stirring constantly. Again, beat with a mixer.
4. Separate ¼ of the yogurt and mix with cocoa. Pour the split mold and put in 10 minutes in the freezer before freezing. On the frozen layer pour the remaining mass and refrigerate until complete solidification.
5. Prepare the strawberry layer. 10 c. gelatin prepared according to instructions.
6. Prepare the strawberry puree using a blender, add sugar and slightly cooled gelatin.
7. Pour the strawberry jelly on frozen yogurt layer, place in refrigerator to complete solidification.
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