Yoghurt Cake mini with Mirror Glaze

Dough:

1. Rinse a small bowl (approx. 700 ml capacity) with cold water and then line it – as smoothly as possible – with cling film, so that so much protrudes on one side that you can cover the contents with it later.
2. Mix the yogurt and milkmaid in another bowl. Cut the dates into small pieces, coarsely chop the cashew nuts. Big pistachios too. Leave smaller ones as they are. Then fold in the raisins, pistachios, dates, cashews and chocolate pieces. Finally, roughly crumble the shortbreads with your hands and fold them in thoroughly. Pour everything into the prepared bowl and gently press in. Smooth the surface and cover with the protruding cling film. Place the bowl in the refrigerator for at least 6 – 7 hours. Fridge only if a “normal” powdered sugar or chocolate glaze is used. For the mirror glaze used here, it should be in the freezer for 1 – 2 hours.

Mirror Glaze:

1. As a little eye-catcher, I once chose a slightly different glaze. But it reads more elaborately than it is. If that’s too much for you, you can of course also use one made from powdered sugar or couverture (see step 2).
2. First chop the couverture / chocolate very finely and soak the gelatine in 35 ml of cold water and let it swell. During this, boil the glucose syrup, sugar and another 35 ml of water in a saucepan and simmer until the sugar dissolves and the mass has reached about 105 °. Then take the pot off the stove. First the condensed milk, then the couverture until it has melted, and then carefully stir in the gelatine. Then let the mixture cool to approx. 35 ° and – to avoid the formation of bubbles – pour it through a hair sieve. Do not stir too much afterwards. Then color with the chosen basic color. If you want a pattern, add more colors, but just spread them out lightly with a stick. Then there is a pattern when the glaze is poured on. I chose orange as the base color and white as the pattern.

Completion:

1. Peel the foil off the surface of the dough, fold it to the side and turn the bowl onto a base of the same size (it should not look out) and then raise it slightly, i.e. place it under it. This allows the glaze to run off all around. Lift off the bowl, remove the foil from the resulting dome and use a slightly heated knife to smooth out any unevenness on the surface. When the glaze has reached a viscous consistency, pour it in the middle of the top of the dome and let it run down the edge. If it is still too runny, let it cool down a little more. Since it runs off strongly with a dome and in order to get a slightly thicker layer, I carried out this process 3 times with short pauses and let some extra white paint run over it before the last time. This is how this pattern formed during the last watering. The other small stars are not a “must” and can be replaced by other decorative items as the mood takes you.
2. A piece of this little “power package” not only tastes good with a cup of coffee, it can also be served as a dessert with a delicious vanilla or fruit sauce.
3. Instead of pistachios and cashews, other nuts can be used. Since this cake was given to an allergy sufferer, I had to go to the o.A. To fall back on.