Original Recipe from www.yummly.com
Description
This cake is perfect for a hot day of summer. The minty chocolate is sweet yet refreshing, the matcha tea gives you a lot of energy and the vanilla flavour and raspberries are finishing the taste in a nice and delicate manner.
2 SERVINGS
Ingredients
METRIC
- 2 eggs
- 4 tbs oat bran flour
- 1 tsp baking powder
- 75 ml skimmed milk
- 4 tbsp milk powder
- 5 ml sweetener
- vanilla extract
- 400 gr yoghurt
- 10 gr granulated gelatin
- 7,5 ml sweetener
- 2 tsp matcha powder
- 2 tsp cacao
- mint extract
- 6 tbsp sugar free raspberries preserves
- 1 apricot
Directions
- Preheat your oven at 200 C
- Lay a baking pan with parchment paper (20 X 30)
- Beat the eggs with all the wet ingredients
- Into a bowl mix all the dry ingredients and then add them to the egg mixture
- Combine everything together, add the batter into the pan and bake for 10 minutes or until golden brown.
- Be careful because it will be a thin layer of sponge and it could easily be burnt
- Mix the yoghurt with the sweetener and vanilla extract
- Prepare the gelatin as mentioned on the package
- Add the gelatin into the yoghurt and split the filling equally into 3 different bowls
- In one of the bowls add the cacao powder, mint extract and 1 tsp of matcha powder and combine everything together
- In another bowl add 1 tsp matcha powder and mix until smooth
- Cut the sponge into any shape you want
- If you have a the metal ring for pastry you can skip this step and if you don’t just create one of the desired size with cardboard and aluminium foil
- Place the ring on a plate, add one layer of sponge, 1 tsp raspberries preserves, a layer of chocolate filling, and so on. The cake has to have 4 layers of sponge and 4 layers of yoghurt.
- Leave the cake to set into the fridge for a couple of hours or even better over night
- Decorate with fresh fruits and ENJOY!
