If you need a win-win option for a delightful festive dessert - choose this one. The berry taste of a magnificent biscuit harmonizes with the tenderness of a cream cream, turning a cake into a treat, from which it is impossible to tear yourself away.
Ingredients
- Butter 82.5% - 340 g
- Sugar - 430 g
- Eggs - 6 pieces
- Flour - 465 g
- Baking Powder - 19 g
- Yogurt 3-5% - 200 g
- Fresh berries - 100-150 g
- Zedra 4 lemons
For cream
- Cream-curd cheese (Almette) - 560 g
- Butter 82.5% - 60 g
- Berry puree - 60 g
- Sugar powder - 200 g
Cooking method
- Beat soft butter and sugar with a mixer in a white and airy mass
- In a separate bowl, combine the flour with the baking powder
- In the oil mixture, enter six eggs one by one, each time carefully whipping the dough
- Add in the dough lemon zest, yoghurt with berry filler and half flour mixture
- Stir the mass thoroughly and add the remaining flour. Add fresh berries to the dough (from defrosted it is necessary to remove excess juice, allowing them to drain in a sieve)
- Gently stir the dough, prepare several forms, distribute the dough over them and bake for about forty minutes in a preheated to 165 degree oven. The corn should go well up
- Turn the cakes into a film and put them in the refrigerator for the night.
- For cream: combine oil, sugar, curd cheese and berry puree in a bowl
- Beat all ingredients until smooth.
- Cut cakes with a notch, layer with cream, decorate with berries and white chocolate