Yogurt Crumb Cake, a combination of yogurt, cream and apricots on a crunchy biscuit base, makes a delicious and decorative dessert.
4 oz. plus
1 teaspoon butter, melted
8 oz. crushed digestive biscuits
1 teaspoon ground cinnamon
10 fl. oz. yogurt
16 fl. oz. double cream
1 tablespoon lemon juice
2 oz. castor sugar
1 lb. fresh apricots, blanched, peeled, halved, stoned and finely chopped o- oz. gelatine, dissolved in
4 tablespoons hot water
2 oz. Chocolate Caraque
2 oz. slivered almonds, toasted
Lightly grease a 9-inch loose-bottomed cake tin with the teaspoon of butter. Set aside.
In a medium-sized mixing bowl, com-bine the crushed biscuits , the remaining melted butter and the cinnamon with a wooden spoon. Line the base of the cake tin with the biscuit mixture, pressing it firmly against the bottom of the tin with your fingers or with the back of the wooden spoon. Set aside.
In a medium-sized bowl, beat the yogurt, half of the cream, the lemon juice and the sugar together with a wooden spoon until the mixture is smooth and creamy. Stir in the apricots. Beat in the dissolved gelatine mixture. Set the yogurt mixture aside in a cool place for 20 minutes or until it is on the point of setting.
Using a large metal spoon, spoon the mixture on to the biscuit base. Place the tin in the refrigerator and chill for 30 minutes or until the mixture has set.
Meanwhile, in a medium-sized mixing bowl, beat the remaining double cream with a wire whisk or rotary beater until it forms stiff peaks.
Remove the cake tin from the refriger-ator and spoon the whipped cream over the top of the cake, making swirling patterns with the back of the spoon.
Sprinkle the chocolate caraque and toasted almonds over the cream. Serve immediately or chill in the refrigerator until required.