Yogurt pistachio cake with honeysuckle

Name: Yogurt pistachio cake with honeysuckle
Total time: 2 h 30 min
Yield: 8
Ingredients: 180 g Cookie; 80 g Butter; 250 g Yogurt; 150 g Cream; 50 g Powdered sugar; 2 tablespoon Gelatin; 60 g Powdered sugar; 7 g Gelatin; 200 g Honeysuckle; to taste Honeysuckle

My next successful confectionery experiment. Here's another recipe from a fresh harvest of honeysuckle. At first I wanted to make a lemon-honeysuckle combination, but I thought that it would be too sour and that I would have to heavily dilute the filling with sugar, which is not good. I accidentally came across a pistachio curd dessert in the store and decided to use it. The combination turned out to be more than successful: the cake was moderately sweet with a pleasant sourness.

69

2277

Emma Smith

Author of the recipe

Calories

345Kcal

Protein

9gram

Fat

18gram

Carbs

33gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

180g

80g

250g

150g

50g

2tablespoon

60g

7g

200g

to taste

Step-by-step preparation

Cooking time: 2 hr 30 mins

STEP 1
The basis.
STEP 2
Grind the cookies into crumbs. Melt the butter. and pour into cookies, mix well.
STEP 3
Pour the butter into the cookies and mix well.
STEP 4
Place a culinary ring (18-20 cm) inside with cling film or acetate film. Place the crushed cookies in the mold and compact well. Place in the refrigerator for 30 minutes.
STEP 5
Cream.
STEP 6
Soak the gelatin in 60 ml of water and leave to swell.
STEP 7
I didn't have yogurt, but a pistachio curd dessert based on yogurt. The taste of pistachios in it was weakly expressed, so I decided to add 40 g of chopped pistachios already in the process.
STEP 8
Beat the cream with powdered sugar into a stable, strong foam.
STEP 9
Combine cream with yogurt and mix well.
STEP 10
Heat the gelatin until completely dissolved and, after cooling, carefully mix into the cream.
STEP 11
Mix everything well until smooth. The mass sets quickly enough, so you need to mix quickly.
STEP 12
Spread the pistachio cream onto the crust.
STEP 13
Flatten and place in the refrigerator for 30 minutes.
STEP 14
Jelly.
STEP 15
Pour 40 ml of water over the gelatin and leave to swell.
STEP 16
Place honeysuckle and powdered sugar in a blender bowl, leaving a few berries for decoration.
STEP 17
Beat until smooth.
STEP 18
Dissolve gelatin over heat until completely dissolved and pour into honeysuckle puree. Mix well.
STEP 19
Pour the jelly over the yoghurt layer.
STEP 20
Place in the refrigerator until completely frozen.
STEP 21
Remove the ring and film from the cake and cut into pieces.