Main Ingredients:
Cake slices: 2; Yogurt: 250g; Sugar: 40g; Gelatin powder: 15g; Cold water: 70g; Fresh cream: 230g.
Additional Ingredients:
Red food coloring: 2 drops; Yellow food coloring: 2 drops; Dark chocolate: a little.
Flavor: Milky; Technique: Other; Time: Several hours; Difficulty: Easy.
Yogurt Cake Cooking Steps
Prepare two cake slices. (Cut the cake slices to be one circle smaller than the mold)
Dissolve 15g of gelatin powder in 70g of cold water for 15 minutes, then stir evenly over hot water until the gelatin powder is completely dissolved.
Prepare 250g of yogurt. (I used homemade yogurt, but you can also use store-bought pure yogurt like Chobani or Yoplait)
In a dry bowl, add 230g of fresh cream and 40g of sugar. Use an electric mixer to beat the cream until it forms soft peaks.
Combine the yogurt with the whipped fresh cream evenly.
Then mix the dissolved gelatin into the yogurt cream mixture.
Take two small bowls, spoon some cream mixture into each bowl, add a few drops of red and yellow food coloring to each and mix well.
Fill each colored yogurt mixture into separate plastic bags for later use.
Take out the mold, tilt it, use the red yogurt mixture to create a bow and the yellow for the nose, then freeze in the fridge for 3 minutes.
After 3 minutes, add one-third of the yogurt cream mixture into the mold.
Place a cake slice on top.
Add another one-third of the yogurt mixture.
Place another cake slice on top.
Pour the remaining yogurt cream mixture, smooth the top, and refrigerate for about 3 hours to set the cake.
Remove the cake from the mold, decorate with melted chocolate for eyes and whiskers. Cute and delicious. (To remove from the mold, you can use a hairdryer to blow around the outer edge of the mold or wait until it hardens to remove)
