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Yogurette cake

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Ingredients for 1 servings:

  • 1 pack of sponge cake, with 3 layers
  • 400 ml cream
  • 2 packs of cream stabilizer
  • 400 ml sour cream
  • 250 g quark
  • 1 pack of gelatin powder
  • 2 packs of chocolate bars (Yogurette)

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Chop 1 Yogurette pack into small pieces. Whip the cream with the cream stabilizer until stiff peaks form and mix with the quark, sour cream, gelatin (if desired), and chopped Yogurette. Spread the cream mixture over the sponge cakes. Stack the cakes. Chop a few bars from the second Yogurette pack into small pieces and arrange them on top. Decorate with the remaining Yogurette. Refrigerate for 4 hours, preferably overnight, before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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