3 small meringues
25 Amarteti cookies
200 grams of cheese mascarpone
5 tablespoons of fresh lemon juice
1 vanilla sugar bag
400 milliliters of yogurt (3, 5%)
100 grams + 2 tablespoons of sugar
8 leaflets of white gelatin
40 grams of starch
200 grams of flour
1 kilogram of drain
A quarter of a liter of red currant juice
1 chicken yolk
1 teaspoon of baking powder
125 grams of butter
50 grams of powdered sugar
First, my plums and remove the seeds from them, cutting in half. Further, on our plum-yogurt cake with Amaretti, we take 100 milliliters of currant juice, all starch and 2 tablespoons of sugar. Put this mixture on the fire and wait until it boils, then remove from heat and add plums. Put the plum mixture in the cold, approximately one hour.
Knead the dough to the plum-yogurt cake with Amaretti. Mix flour, sugar powder, oil, baking powder and yolk and put in the refrigerator for half an hour.
Lubricate the form under the plum-yogurt cake with amaretti with fat. Roll the dough over the entire area of the shape and randomly pierce it several times. We make sides from the dough so that it is convenient to apply the filling. We put the dough on the plum-yogurt cake from the amaretti in the oven for 15-20 minutes, the temperature should be 200 degrees Celsius. After the specified time we take out the cakes and let them cool.
At the next stage we soak gelatin. We put almost the entire plum compote on the plum-yogurt cake with Amaretti. Then mix cheese, yogurt, remaining sugar (vanilla too) and lemon juice in a separate bowl. We intervene there the dissolved and filtered gelatin. Next, take almost all the cookies and add it to the resulting mixture.
Gently lay out everything on the plum-yogurt cake with Amaretti and place in the cold. Two hours later, we take out a plum-yogurt cake from Amaretti from the refrigerator. We dilute the remaining compote with 3 tablespoons of water, heat and pour it on the cake. We decorate the cake with the remaining cookies and meringue. The plum-yogurt cake from Amaretti is ready!