Christingle Yoghurt Cake – The Dorset Dairy Co
For the base, blitz the biscuits to a fine crumb in a blender. Mix with the melted butter and pack into a lightly greased 20cm springform tin. Set aside in the fridge while you make the filling. Beat...
Ingredients
- BASE
- 200g GINGER SNAP BISCUITS
- 40g BUTTER
- FILLING
- 800g WHOLE MILK STRAINED YOGHURT
- 1zest ORANGE
- 2leaves GELATINE
- 50ml WHOLE MILK
- 70ml MAPLE SYRUP
- 50g DRIED CRANBERRIES
- 80g DARK CHOCOLATE, MELTED
- TOPPING
- 135g ORANGE JELLY CUBES
- 150ml BOILED WATER
- 100ml COLD WATER
- EDIBLE GOLD LEAVE TO DECORATE
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