Cooking recipe and ingredients:
110 g flour, 20 g cocoa
5 grams baking powder
2 eggs
a pinch of salt
10 grams vanilla sugar
80 grams sugar
50 ml milk, 50 ml vegetable oil
Add dry mix and mix well
Form 21*21 cm
Bake at 170°C for 20 minutes
Allow the cake to cool and cut off the top
that will continue to serve us.
back into shape
35 g instant gelatin + 150 ml water
leave to work for 5 minutes
1000 g white yogurt + 200 g sugar
stir and let stand so that the sugar melts
500 ml cold cream (33-35%) + 20 g vanilla sugar
to soft peaks Beat
Mix the whipped cream and yogurt
Dissolve the swollen gelatine
Add a little cream to the gelatine to equalize the temperature
Divide the buttercream in half
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