200 g butter
200 g sugar (about 1 cup + 1/4 (quarter) cup)
40 gr cocoa (about half a cup)
375 gr flour (approx 3 cups)
1 packet of baking powder
500 gr strained yogurt or labne cheese
200 g sugar (about 1 cup + 1/4 cup)
1 packet of vanilla
37 g vanilla pudding powder or starch (slightly less than half a glass of water)
250 gr butter or margarine
First of all, we are kneading dough ingredients at room temperature.
Then we clamp oil paper between the 24-26 cm diameter clamp mold and close the clamp.
We take half of the dough that we knead and apply it to the mold.
We increase the edges at 2-2.5 finger thickness.
We open the holes with a fork and keep them on the edge.
We put the remaining dough on a tray with our hands into small pieces and keep him on the sidelines.
We’re separating the yolk of the eggs.
We’re beating up the snow until they’re like snow.
In another container, we take the oil, egg yolks, sugar, vanilla and pudding powder and mix with a mixer.
Then add yogurt or labne cheese and continue to whisk until smooth.
We leave the mixer after a smooth consistency.
We add the egg whites we make to the mixture and mix it with a spatula or wooden spoon from the bottom upwards until the egg whites turn out.
We unload this mixture onto the dough that we spread onto the clamp mold.
We spread the smallest pieces into small pieces and spread them on the cream. (no spaces).
We bake the oven in 175 degrees Celsius for 50 minutes.
We cool the cake without removing it from the cuff.
We serve after 1 day. Enjoy your meal!