Yogurt pistachio cake with honeysuckle

My next successful confectionery experiment. Here is another recipe from a fresh crop of honeysuckle. At first I wanted to make a combination of "lemon - honeysuckle", but I thought that it would turn out too sour and I would have to dilute the filling with sugar, and this is not good. In the store I accidentally came across a cottage cheese pistachio dessert and decided to use it. The combination turned out to be more than successful: the cake is moderately sweet with a pleasant sourness.

Maria

Recipe author

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Composition / ingredients

Servings:

Base:

180

Butter

Cream:

Yogurt (pistachio (the fatter the better) or cottage cheese pistachio dessert)

250

Cream (33-35%)

150

Powdered sugar

Gelatin

Jelly:

Powdered sugar

Gelatin

Honeysuckle

200

Decoration:

Honeysuckle

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 7 g

Fats 30 % 14 g

Carbohydrates 55 % 26 g

272 kcal

GI: 8 / 50 / 42

Step-by-step cooking

Cooking time: 2 h 30 min

Step 1:
Foundation.
Step 2:
Chop the cookies into crumbs. Melt the butter. and pour into the cookies, mix well.
Step 3:
Pour the butter into the cookies, mix well.
Step 4:
Put the cooking ring (18-20 cm) inside with food or acetate film. Put the crushed cookies in a mold and tamp well. Put it in the refrigerator for 30 minutes.
Step 5:
Cream.
Step 6:
Soak gelatin in 60 ml of water and leave to swell.
Step 7:
I didn't have yogurt, but a curd pistachio dessert based on yogurt. The taste of pistachios in it was weakly expressed, so I already decided to add 40 g of chopped pistachios in the process.
Step 8:
Beat cream with powdered sugar into a stable strong foam.
Step 9:
Combine cream with yogurt and mix well.
Step 10:
Warm up the gelatin until it completely dissolves and, after cooling, gently mix it into the cream.
Step 11:
Mix everything well until smooth. The mass sets fast enough, so you need to mix quickly.
Step 12:
Put pistachio cream on the cake.
Step 13:
Flatten and put in the refrigerator for 30 minutes.
Step 14:
Jelly.
Step 15:
Gelatin pour 40 ml of water and leave to swell.
Step 16:
Put the honeysuckle together with powdered sugar in a blender bowl, leaving a few berries for decoration.
Step 17:
Beat until smooth.
Step 18:
Dissolve gelatin on fire until completely dissolved and pour into honeysuckle puree. Mix well.
Step 19:
Pour the jelly over the yogurt layer.
Step 20:
Put in the refrigerator until completely solidified.
Step 21:
Remove the ring and film from the cake and cut into pieces.