[Channel]
/ @onaodonuts
[Ingredients] 15 cm cake mold
*2 eggs are used
(biscuit dough)
40g butter
20g caster sugar
10g whole egg
70g cake flour
5g cocoa powder
2g baking powder
(meringue)
1 egg white
20g caster sugar
(filling)
190g Greek yogurt (extracted from 400g yogurt)
1 egg yolk
40g whole egg
25g caster sugar
8g starch
40g milk
vanilla essence
20g melted butter
10g honey
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[How to make]
(Greek yogurt)
1. Place 400g of yogurt in a coffee dripper and refrigerate for 2 hours.
(biscuit dough)
2. Mix butter and caster sugar
3. add egg and mix
4. Add flour, cocoa powder and baking powder and mix
5. Flatten 1/6 of the dough (for decoration on the surface), tear it into pieces of your choice, and refrigerate.
6. Apply butter to the cake mold and spread the rest of the dough (for the cake mold)
7. Poke holes in the dough with a fork and bake in the oven at 200°C for 10 minutes.
(meringue)
8. Add egg whites and caster sugar and whisk until stiff peaks form.
(filling)
9. Mix drained yogurt, egg yolk, whole egg and caster sugar
10. Add milk, starch and vanilla essence and mix
11. Add melted butter and honey and mix
12. Divide the meringue in two and mix well.
13. Pour the dough into the mold and decorate the biscuit dough
14. Bake in a preheated oven at 200°C for 20 minutes.
15. Cover with aluminum foil and bake at 170℃ for 8 minutes.
16. When the dough rises, take it out halfway through and let it sit at room temperature for 10 minutes.
17. Cover again with aluminum foil and bake at 170°C for 15 minutes.
18. Remove from the mold when the cake has cooled
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