Volcano Yogurt Delight Cake

This spectacular Vulcan will pleasantly surprise and delight your guests. I made this cake for my mother. The main condition was that the cake was not greasy and not too sweet. I think I succeeded.
cook time: 4h
Ava Prescott
Volcano Yogurt Delight Cake

Nutrition Facts (per serving)

249
Calories
8g
Fat
36g
Carbs
5g
Protein

Ingredients (12 portions)

For the biscuit:

Sugar 200 g
Wheat flour 300 g
Cocoa 2 tbsp
Baking powder 10 g
Mayonnaise 250 g
Chicken eggs 3 pc
Condensed milk 200 g

For the jelly:

Water 1 cup
Gelatin 20 g
Jam 2 tbsp
Yogurt 400 g

Cream:

Sugar 0.5 cup
Wheat flour 2 tbsp
Milk 2 cup
Eggs 1 pc

Impregnation:

Syrup 1 cup
Cognac 100 ml

Fudge:

Sugar 200 g
Water 100 ml
Cocoa 1 tbsp

Recipe instructions

Step 1

Step 1
First of all, prepare the jelly for the layer in the cake.

Step 2

Step 2
Soak gelatin in water. When it swells, heat the mixture slightly so that the gelatin dissolves.

Step 3

Step 3
Add jam to yogurt. I used white classic yogurt; if you use fruit yogurt, you shouldn’t add any sweeteners. You can add berries or pieces of fruit to the jelly.

Step 4

Step 4
Pour the liquid gelatin solution into the yogurt and mix thoroughly.

Step 5

Step 5
Line the mold with cling film, this will make it easier to remove the finished jelly, pour out the liquid mixture and put it in the refrigerator until it hardens.

Step 6

Step 6
While the jelly hardens, prepare the sponge cake.

Step 7

Step 7
Beat the eggs with sugar until fluffy, then add condensed milk, mayonnaise — beat everything together. Add baking powder and flour and mix with a mixer until smooth.

Step 8

Step 8
Lastly, add cocoa.

Step 9

Step 9
Grease the frying pan with oil, dust it with flour, pour in half the volume of dough and place in the oven preheated to 200 degrees for 30-45 minutes. We check the readiness of the biscuit with a match or a wooden stick. Do the same with the second half of the dough.

Step 10

Step 10
We bake 2 cakes.

Step 11

Step 11
While the cakes are baking, prepare the cream.

Step 12

Step 12
Grind the egg, sugar and flour until smooth.

Step 13

Step 13
Add milk (it’s better to take it already hot), mix and cook in a water bath until the first bubbles appear.

Step 14

Step 14
Cool the finished cream.

Step 15

Step 15
Letʼs start shaping the cake. We divide each cake in half. 3 put aside.

Step 16

Step 16
We divide one half into another 12 pieces.

Step 17

Step 17
To keep the cake soft. glued well, needs impregnation. It can be prepared from the syrup of any canned compote and 100 ml of cognac. (you don’t have to add alcohol if you’re cooking for children)

Step 18

Step 18
For the base you will need 3 cake layers. We coat each cake with cream and place one on top of the other. We spread only cream on the bottom one.

Step 19

Step 19
We soak the second and third ones with syrup and grease them with cream.

Step 20

Step 20
Place the finished jelly in the middle of the base.

Step 21

Step 21
We soak each piece in syrup and place it vertically on the jelly, with the wide part of the volcano segment resting on the base.

Step 22

Step 22
We press the volcano segments tightly against each other so that they stick together. Grease the cake with the remaining cream and put it in the refrigerator to soak for 4-6 hours. I had this cake sitting all night.

Step 23

Step 23
For decoration, make fudge. Mix sugar with water, bring to a boil and simmer for 10 minutes. Then let it cool and beat. Tint with cocoa.

Step 24

Step 24
To get “smudges” on the volcano, the fudge needs to be reheated and poured over. This must be done quickly, because it hardens instantly.

Step 25

Step 25
We pour berries into the crater of the volcano. You can use any fruit or berries, fresh or from compote. I used fresh frozen raspberries in this recipe.

Step 26

Step 26
Dust with powdered sugar and serve on the holiday table.

Additional rubrics

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