Cameo, le irresistibili, preparato per torta allo yogurt, 235gr.
Prepared for dessert fresh yogurt cake.
Fresh yoghurt cake? Try the cameo cake with yoghurt cream over a crispy biscuit base to decorate with fresh fruit.
A fresh and delicate cake, a soft yoghurt cream on top of a crispy biscuit base. To prepare with your favorite yogurt and decorate with fresh fruit according to your own imagination.
How to prepare:
ADD: 250 ml of cold milk from the refrigerator, 250 g of your favorite yogurt (whole, low-fat or fruit), 75 g of butter. PREPARE THE BISCUIT BASE Assemble the cookie sheet according to the instructions and place it on a plate. Melt the butter in the pan on low heat, remove from the fire, pour the preparation for biscuit base and mix well. Distribute the biscuit base in the mold, press well with a spoon, get a uniform and compact bottom. Put in the refrigerator for 10 minutes. PREPARE THE CREAM Pour the cold milk from the refrigerator into a high-sided bowl, add the cream mixture, stir with the electric mixer at low speed, then set for 4 minutes at maximum speed. Add the yogurt and stir at low speed until you get a smooth cream. Distribute the cream on the biscuit base and level with the spoon. THE FINISHING TOUCH With the help of a practical fork on the surface of the cake decorative wavy stripes. Refrigerate for at least two hours. Before serving, remove the mold with a wet knife. As a final touch, we suggest you to decorate at will with fresh fruit. Consume the cold fridge cake.
Ingredients:
CREAM PREPARATION (150 G): sugar, dextrose, glucose syrup, coconut oil, emulsifier (esters of mono- and diglycerides of fatty acids ), food gelatine, modified starch (potato), MILK proteins (LACTOSE), dehydrated concentrated lemon juice. BISCUIT BASE PREPARATION (120 G): WHEAT flour, sugar, sunflower oil, glucose syrup, corn starch, baking agents (ammonium carbonates, sodium carbonates), SKIMMED MILK powder, BARLEY malt, aroma. MAY CONTAIN WHEAT, MILK, EGGS, NUTS, SOY, MUSTARD, LUPIN.
