Cemetery cake consisting of
– praline yoghurt cake,
– sweet cocoa dough,
– cocoa lace tuile,
– chocolate decorations,
– English cream.
Equipment used
– Tefal baking tray
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Ingredients
Praline yoghurt cake
✔3 eggs
✔1 pot of plain yoghurt
✔1 tablet of praline baking chocolate
✔2 pots of caster sugar
✔3 pots of flour
✔1 sachet of vanilla
✔1 sachet of baking powder
1/3 pot of neutral oil
English cream
✔200 g milk
✔25 g sugar
✔2 egg yolks
✔liquid vanilla or vanilla pod
Cocoa tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder
Sweet cocoa dough
✔ 80g flour
✔10g powdered praline
✔25g caster sugar
✔10g cocoa powder
✔35g butter
Assembly and decoration
Chocolate decorations
The recipe
Praline yoghurt cake
✔3 eggs
✔1 pot of plain yoghurt
✔1 tablet of praline baking chocolate
✔2 pots of caster sugar
✔3 pots of flour
✔1 sachet of vanilla
✔1 sachet of baking powder
1/3 pot of neutral oil
In a mixing bowl, pour in the pot of plain yoghurt, 2 pots of sugar and 3 pots of flour (using the empty yoghurt pot as a measure), the sachet of vanilla and the sachet of baking powder. Mix together. Add the eggs one by one. Mix together.
Cut the chocolate bar into pieces, add 1/3 of the pot of neutral oil yoghurt and melt in the microwave.
Pour the melted chocolate into the previous mixture and mix well.
Pour into an ovenproof dish, which you can butter a little to make it easier to remove. Bake in a hot oven for about 40-45 minutes at 155°C.
Leave your cake to cool. I cut it using a cookie cutter the same size as my serving plate. Place a slice of cake on each plate.
Sweet cocoa dough
✔ 80g flour
✔10g powdered praline
✔25g caster sugar
✔10g cocoa powder
✔35g butter
Mix all the ingredients together in a bowl, spread on a baking tray and bake for a few minutes at 175°C. Leave to cool. The dough will harden as it cools. Cover your praline cake with the sweet cocoa dough.
I added chocolate decorations that I found on the annikids.com website.
And I used the tree branch mould to make chocolate tree trunks.
Cocoa tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder
Mix all the ingredients together. Fill the silicone tree mould. Smooth with an offset spatula to remove any excess.
Bake in a hot oven at 180°C for 6-8 minutes (may vary depending on your oven). Remove from the mould as soon as they come out of the oven. Be careful, they harden very quickly and become brittle. Handle with care.
Place your tuiles on your plate.
English cream
✔200 g milk
✔25 g sugar
✔2 egg yolks
✔liquid vanilla or vanilla pod
Pour the milk and vanilla into a saucepan and heat. Pour the egg yolks and caster sugar into a bowl. Mix together. Pour the hot milk over the mixture and mix well before returning everything to the saucepan. Heat over a medium heat, stirring constantly, without exceeding 85°C (use a kitchen thermometer to check the temperature). Set aside to cool.
Pour a little English cream over the top when serving.
