In: All Recipes recipes24 July 2009
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As I had promised, here you have the birthday cake I made a while ago for my mom. I used a Yogurt Pot Cake as a base, instead of the same old Sponge Cake. Besides, I armed myself with patience and with a ribbon, and decorated the cake with little mounds of whipped cream… Well it was a success, and I made my mom happy 😉
In the afternoon I will answer to your comments and messages, meanwhile, I’ll leave you a big kiss! Have a nice weekend!

Ingredients for a 24 cm cake pan:
1 pot of yogurt
2 pots purchase Baclofen 10 mg of sugar
2 pots of pastry flour
1 pot of potato starch
1 pot of seed oil (I usually use just 1/2 pot)
1 packet of baking powder
3 eggs

Ingredients for the filling
4 yolks
5 tbsp of sugar
4 tbsp of pastry flour
400 ml of milk
1 lemon zest (or 1 packet of vanillin)
200 ml of cream
Retin-A online 230 g of sour cherries in syrup
1 glass of water
1 tbsp of sugar
200 ml of whipping cream to decorate

Preparation Time: 30 min.
Baking Time: 30 min.
Total Time: 1 hour

How to make Pastry Cream and Sour Cherry Cake

Let’s start from the Yogurt Pot Cake:
Separate yolks and egg whites. Whisk the whites till stiff, and put aside. Beat the yolks with the sugar, then stir in the yogurt pot. Add the oil in a drizzle, while keep stirring. Then add flour, starch, and baking powder. At last, slowly stir in the egg whites.

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Butter and flour a springform pan, and pour the mixture inside.

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Bake in pre-heated oven at 180°C for about 30 minutes. Open the springform pan, and let cool down.

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Now let’s make the crème légère:
Beat yolks and sugar in a mixing bowl, then stir in the sifted flour.

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Slowly add the milk, and combine. Put everything in a saucepan, add the lemon zest, and cook on a low heat, while continuously stirring to prevent lump formation. Let simmer until it will have thickened.

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When ready, take away the lemon zest, and let cool down. Then, whip the cream, and gently stir it into the pastry cream.

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Combine it very slowly and gently, then put in the fridge.

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Separate the sour cherries from their syrup. Prepare the syrup to soak the cake: put water, cherry syrup and sugar in a saucepan, and let reduce.
Cut the cake horizontally into two layers, and soak the two halves with the syrup.

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Distribuite 2/3 of your crème légère on one layer.

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Cut in two the sour cherries, and add them onto the crème.

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Cover with the second layer of cake, and press gently to evenly distribute the stuffing.

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Cover the whole cake with the remaining crème légère.

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Decorate with the whipped cream and the remaining sour cherries.

Refrigerate for at least 2 hours before slicing and serving 😛

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order Paxil

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