Yogurt cake with nougat and pears

Yogurt cake with nougat and pears: A refined delight for any occasion

The yogurt cake with nougat and pears is an elegant and aromatic dessert, perfect for impressing guests at a party or simply to indulge yourself after a long day. This recipe is simple, yet the final result will surely be spectacular. Get ready to discover how to prepare a delicious cake, with fine layers of yogurt, caramelized pears, and a nougat cream that will melt anyone's heart.

Preparation time: 30 minutes
Baking time: 0 minutes
Total time: 2 hours and 30 minutes (including cooling time)
Number of servings: 12

Necessary ingredients:

For the base:
- 1 kg pears in syrup
- 200 g corn flakes
- 80 g butter
- 3 sheets of gelatin

For the cream:
- 12 sheets of gelatin
- 1.5 kg kefir
- 250 g whipped cream
- 40 ml pear liqueur
- 800 g nougat cream with nuts

For decoration:
- 25 g corn flakes (crushed)
- 20 g hazelnuts

Step by step:

1. Preparing the mold: Start by greasing a cake pan with butter, then line it with cling film to facilitate the removal of the cake after cooling. This step is essential to avoid breaking the delicate layers.

2. Preparing the bases: Drain the pears from the syrup, but keep the syrup in a bowl for later use. Crush the corn flakes in a food processor until you obtain a fine texture. In a small saucepan, melt the butter over low heat, being careful not to burn it.

3. Gelatin: In a bowl, cover the 3 sheets of gelatin with cold water and let them soak for 5 minutes. Once softened, squeeze them and add them to the heated pear syrup, stirring continuously until completely dissolved. Then add the melted butter and crushed corn flakes, mixing until you obtain a homogeneous composition.

4. Assembling the bases: Pour the corn flakes mixture into the prepared mold and let it cool for 10 minutes. Meanwhile, slice the pears thinly and arrange them evenly over the base.

5. Preparing the cream: Cover the 12 sheets of gelatin with cold water and let them soak. Whip the cream until it becomes firm, then reserve 5 tablespoons in a piping bag to keep in the fridge for decoration.

6. Mixing the ingredients: In a separate bowl, combine the kefir with the nougat cream and pear liqueur. In a saucepan, heat the soaked gelatin, stirring constantly, then add it to the kefir mixture. Finally, gently fold in the whipped cream.

7. Assembling the cake: Pour the cream over the base and pears, smoothing it with a knife. Place the cake mold in the refrigerator for at least 2 hours to set well.

8. Decorating the cake: Once the cake has set, remove it from the refrigerator. Hold it slightly tilted and coat it with the crushed corn flakes. The hazelnuts can be halved and lightly toasted in the oven to enhance the flavor. Decorate the cake with the whipped cream from the piping bag and the halved hazelnuts.

Serving suggestions:
The yogurt cake with nougat and pears is wonderful served with vanilla ice cream or alongside a fragrant coffee. You can also experiment with other fruits, such as peaches or apricots, to add a personal touch.

This quick and simple dessert will turn any meal into a special event, and the combination of creamy yogurt and sweet pears makes it truly irresistible. Enjoy every slice and relish the appreciation of your loved ones!

 Ingredients: For the base: 1 kg pears in syrup, 200 g cornflakes, 80 g butter, 3 sheets of gelatin. For the cream: 12 sheets of gelatin, 1.5 kg kefir, 250 g whipped cream, 40 ml pear liqueur, 800 g nougat cream with nuts. For decoration: 25 g cornflakes, 20 g hazelnuts.

 Tags:  fruit cake cake recipes cake recipes with pictures yogurt cream cake