Ingredients
For the sand base:
- 250 gram Flour wheat / Flour
- 80 gram Sugar
- 150 gram Butter
- 1/2 teaspoon Baking powder
For the yogurt base:
- 480 gram Yogurt
- 100 gram White chocolate
- 1 teaspoon Milk
- 15 gram Gelatin
- Sugar powder to taste
Additionally:
- Apricot to taste
- Coconut shavings to taste
- Almonds Chop the almonds into crumbs and lightly fry them,to taste
Instructions
- In a bowl, add flour (250 gr.), sugar (80 gr.) and baking powder (1/2 tsp.). The mixture is stirred.
- Next, add cold butter, pre-cut into small cubes.
- RUB the butter together with the flour.
- You should get this kind of oil crumb (see photo)
- Put the butter and flour crumbs in batches on a preheated frying pan over medium heat. Fry until Golden brown.
- Add the fried sand base to the bowl and leave to cool.
- In a separate bowl, chop the white chocolate into pieces (100 gr.). Melt the chocolate in a water bath. Then add 1 tablespoon of milk. Stir the chocolate mixture.
- In a bowl add 480 gr. white yogurt, add melted chocolate in a water bath (chocolate base slightly cool).
- Add powdered sugar. Adjust the amount of sweetness to taste. At this stage, soak the gelatin (15 gr.) according to the instructions on the peketike. Next, put the gelatin in a water bath and dissolve to a liquid, homogeneous mass. Do not allow boiling! Then cool slightly and add to the chocolate-yogurt base. Stir the mixture.
- Cut the apricots into slices.
- The bottom of the split mold is lined/tightened with food wrap. Put a small amount of sand base on the bottom of the mold. The layer of sand base is slightly rammed with a cooking pestle or spoon. Put the sliced apricot slices on the sand base, then add a small amount of yogurt base. Then again lay out the sand base. Distribute the sand base over the entire base of the form.
- Then again lay out the apricot slices and add the yogurt base again.
- Sprinkle the cake with fried almond crumbs and shavings of white and milk chocolate. (to taste) Put the finished cake in the refrigerator for complete cooling and stabilization for 5-6 hours. You can stay overnight.
- Bon appetit!)