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 the size of a baking tray. Place on a baking tray lined with baking paper, prick with a fork, and bake each at 180 ºC for about 10 minutes. Then carefully cut out two circles. Immediately cut one circle into triangles.

Filling

Cook thick pudding from milk, sugar, and pudding powders. Let cool and gradually mix in white yogurt. Chill the cream slightly in the fridge. Meanwhile, whip the cream.

Chocolate glaze

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

Enjoy your meal!