← All recipes

🍰 Classic Joghurt Cake with Caramel Coffee Sauce

210 kcal · 30 min · 4 servings

Classic Joghurt Cake with Caramel Coffee Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the gelatin in a bowl with cold water and let it bloom.
  2. 2. Mix both types of yoghurt with the icing sugar and the vanilla sugar in a large bowl.
  3. 3. Stir the yoghurt mixture until smooth and free of lumps.
  4. 4. Remove the soaked gelatin from the water and squeeze it lightly so that it is only dripping wet.
  5. 5. Place the gelatin in a small saucepan and warm it over very low heat while stirring constantly until it has completely dissolved.
  6. 6. Take two tablespoons of the yoghurt mixture and stir it into the warm gelatin solution to equalize the temperature.
  7. 7. Pour the gelatin mixture back into the remaining yoghurt mixture and stir everything well.
  8. 8. Rinse four small molds (each with a capacity of 150 milliliters) with cold water.
  9. 9. Fill the yoghurt cream into the prepared molds.
  10. 10. Cover the molds with cling film.
  11. 11. Place the cream in the refrigerator for at least six hours, preferably overnight, until it is set.
  12. 12. Place the sugar in a saucepan with a thick bottom and melt it over medium heat.
  13. 13. Continue to heat the sugar until it turns dark brown and caramelizes.
  14. 14. Carefully pour the coffee and the cream into the hot caramel.
  15. 15. Stir the mixture and let it simmer over low heat until it has a syrupy consistency.
  16. 16. Set aside the caramel coffee sauce until you need it for serving.
  17. 17. Carefully run a knife along the inside walls of the molds to release the cream.
  18. 18. Dip the molds briefly into a container of hot water.
  19. 19. Invert the molds and let the yoghurt creams slide onto plates.
  20. 20. Pour the warm caramel coffee sauce over the creams.
  21. 21. Serve the desserts immediately.

Nutrition per serving