- Salt - - Pinch
- Eggs - 4 pieces
- poppy pack - 1 piece
- Sugar - 120 Grams
- Cocoa powder - 30 Grams
- Flour - 130 Grams
- Baking Powder - 2 Teaspoons
- On the glaze: Vanilla yogurt - 500 Grams
- Gelatin - 12 Grams
- Cream - 400 milliliters
- Sugar - 2 Art. spoons
- Eggs - 2 pieces
- Chocolate White - 50 Grams
- Impregnation: Amaretto - 50 milliliters
- Coffee (strong) - 250 Milliliters
- For decoration: Chocolate shavings - 2 pieces (package)
- Cocoa - 2 Teaspoons
We beat eggs, water - four tablespoons, sugar and salt. Mix flour with baking powder, ground poppy and cocoa. We will cover the parchment with a split form, we put the dough in it, and we will bake for 25-30 minutes. The oven temperature is about 180 degrees. After, put it on the grate, and let it cool. Melt the chocolate (white). Soak gelatin. With the sugar beat the eggs. Stir yogurt with glaze. Mix the gelatin with the mass. 20 minutes cool. Whip the cream, and mix with the mass. Cut the cake in half (horizontally). We impregnate it, lay out the yoghurt cream and after the next biscuit. We smear the cream with cream, sprinkle it with chocolate chips, and decorate with physalis.
Servings: 8