Savoury cake with tender yoghurt souffle and tinned pineapples will become a great accompaniment to your festive table. Airy biscuits, refreshing souffle with some pieces of jelly and fruit and tender chocolate ganache over it - what can be more delicious? Its easy to cook. The only thing is that the souffle and ganache must be cooled down and stiffen properly.
Ingredients
Jello - to taste
Flour 120 g
Cocoa powder 20 g
Vanillin 1 g
Egg 4 pcs
Sugar 280 g
Refined oil 30 ml
Sour cream 250 g
Natural yoghurt 200 ml
Gelatine 15 g
Water 200+60 ml
Tinned pineapple 540 g
Dark chocolate 100 g
Cream 100 ml
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