Yogurt Cream Cake

Ingredients

Dough:
1 package puff pastry
plain flour

Filling:
500 ml semi-skimmed milk SABI
5 tablespoons granulated sugar
2 vanilla pudding powders
250 g white yogurt SABI
250 ml whipping cream 33% SABI

Chocolate glaze:
50 ml whipping cream 33% SABI
100 g cooking chocolate
80 g SABI butter

Procedure

Dough

Divide puff pastry into 2 parts and roll to size of baking sheet. Place on baking sheet lined with parchment paper, prick with fork, and bake at 180 ºC for about 10 minutes. Carefully cut two circles from baked dough. Cut one circle immediately into triangles.

Filling

Cook thick pudding from milk, sugar, and pudding powders. Cool and gradually fold in white yogurt. Chill cream slightly in refrigerator. Meanwhile, whip cream.

Chocolate glaze

Melt chocolate in hot whipping cream and stir until fully melted. Add butter and mix well to form shiny smooth glaze. Pour glaze over puff pastry triangles and let set. Place uncut puff pastry circle at bottom of cake pan. Spread pudding-yogurt filling evenly. Top with whipped cream and smooth. Arrange chocolate-glazed puff pastry triangles on top. Chill yogurt cream cake well before serving.