Yoghurt cake

60 min
Type of dish: Dessert
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Sterilised milk 0.05 l
Skimmed powdered milk 10.0 g
Sugar 0.075 kg
Cream of yoghurt 0.175 kg
Fish tails 6.0 g
Cream 0.25 l
Confruti strawberry 0.01 kg
Water 0.01 l
Génoise sponge cake 0.15 ud
Basic syrup 0.013 l
See Recipe
Eggs 1.2 ud
Sugar 0.036 kg
Plain flour 0.036 kg
See Recipe
Sugar 0.006 kg
Water 0.006 l
Elaboration

For this recipe the following elaborations are needed:

SETTING-UP

  • First, mix the powdered milk with the sugar.
  • Then, add the sterilised milk. Boil the mixture.
  • Add the soaked gelatine and pour over the yoghurts.
  • Mix both mixtures by gently folding the two together.
  • Reduce the temperature of the mixture to 27 ºC – 33 ºC.
  • Fold in the whipped cream without sugar.
  • Place the mixture in moulds and put them in the freezer so that the gelatine sets.
  • Take the bavaroise out of the freezer, and put it on a base of sponge cake.
  • Remove from the mould.
  • Ration, plate up and cover with the strawberry coulis.
Nutritional information (1 portion)
Energy
376.64
kcal
Carbohydrates
35.26
g
Proteins
7.66
g
Lipids
22.63
g
Sugars 26.54 g
Salt (Sodium) 74.92 mg
Folic acid 11.78 ug
Vitamin C 0.3 g
Vitamin A 217.39 ug
Zinc 0.65 mg
Iron 0.58 mg
Calcium 123.26 mg
Cholesterol 115.73 mg
Polyunsaturated fatty acids 0.81 g
Monounsaturated fatty acids 6.39 g
Saturates 13.84 g
Fiber 0.26 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.