Traditional recipes

Pandispan with yogurt cream

Pandispan with yogurt cream

Separate the egg whites and yolks, beat the egg whites hard with the salt. Separately, rub the yolks with the sugar. Then put the yolk cream over the egg white foam, along with flour and cocoa; mix well with a wooden spoon to incorporate the composition, not we use baking powder, because we don't want the top to swell too much, so the cake will look very elegant.

Pour the composition into an ordinary cake pan, neither too big nor too small, keep in the preheated oven for 30-35 minutes. Leave to cool.

Mix the yogurt, sugar, flavors, until you get a homogeneous cream. Prepare the gelatin according to the instructions on the package and pour it into the cream. After removing the top from the oven, leave it to cool on a grill. After it has cooled, put it back in the tray, pour the cream over it and leave it to cool in the fridge for at least 2 hours.


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