Cake "Yin-Yang": a step-by-step recipe for cooking and a photo of the dessert

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

If you want to really surprise your guests and hear a lot of compliments, take note of the Yin-Yang cake recipe. The dark and light half of this amazing dessert have an unusual taste.

A few words about delicacy

In fact, this cake consists of two completely different parts. At the same time, each of them is unique and interesting in its own way. Although some housewives prefer to bake the same cakes, they decorate them in completely different ways.

This dessert will be a great treat for two people. By the way, today among young mothers it is quite popular to cook a Yin-Yang cake for twins. Although kids of different ages will surely like it too. Try this delicious dessert at least once and you will be convinced of its superiority over many other delicacies.

Yin-Yang mousse cake

Incredibly delicate biscuit exuding an extraordinary aroma, based on green tea. A truly memorable, creamy mousse combined with fragrant cherry confiture. And all this delicacy is coveredan impressive layer of chocolate. The recipe for the Yin-Yang mousse cake is quite simple, although you still have to tinker with it. But make no mistake: the end result is definitely worth it. Your family will surely be delighted with such a dessert, especially if it is prepared by you.

Required Ingredients

For the biscuit you will need:

• 50g butter;
• tablespoon of green tea;
• 10 g vanillin;
• 100 g flour;
• as much sugar;
• 50ml water;
• 4 eggs.

For mousse you need to prepare:

• 2 cups of high fat cream;
• 0.5 cup more milk;
• 20g gelatin;
• 100g sugar;
• 2 tablespoons of green tea;

For confiture you will need:

• 200g cherries;
• 20g sugar;
• 10g gelatin;
• the same amount of starch, preferably corn starch.

For decoration, prepare 30 g each of black and white chocolate, light food coloring and kandurin.

How to make a cake with your own hands

Step 1. The process of making Yin-Yang mousse cake begins with confiture. To do this, remove all the seeds from the prepared cherries, and then grind them to a puree state. You can use a fine sieve or blender. Soak gelatin in just a few tablespoons of warm water. In the meantime, it will swell, mix grated berries with starch and sugar in a saucepan, put on the stove and bring to a boil.

Step 2. Now take the mixture off the heat, pour the gelatin into it, mix thoroughly and pour into molds. Ready confiture will be considered when it completely hardens.

In general, for the cake "Yin-Yang" you need special molds in the form of commas. But if there are none in your arsenal, you can use any other containers. Then you can simply give the product the desired shape. Confiture should harden on the shelf of the refrigerator.

Step 3. Now it's time to move on to making a biscuit for the future cake. Pour the prepared tea with boiling water, let it brew, then strain. Add the separated proteins to half the sugar and beat thoroughly. In another bowl, process the yolks with the remaining sand in the same way. Just add melted butter here as well.

Step 4. Pour the cooled tea into the yolk mixture, and then gradually add the sifted flour. At the end, gently pour in the protein mass here. Pour the resulting dough into silicone molds or special baking containers.

Step 5. It is necessary to cook such a biscuit for half an hour at 180 degrees. Remember that you can always check the condition of baking with an ordinary toothpick. After the finished biscuit has cooled down, cut out blanks from it - halves in the form of commas.

Step 6. Now it's time to make the mousse. For him, first of all, you should soak instored gelatin in warm water. Mix milk with sugar and tea, then bring it to a boil. Strain the prepared mass and combine it with swollen gelatin.

Step 7. Wait for the mixture to cool, then add the whipped cream to it. Pour half of the prepared mousse into a mold and send it to the freezer for 10-15 minutes.

Step 8. Spread the confiture evenly over the frozen layer. After it, the biscuit should again follow and another layer of creamy mousse.

Thus, you need to form two cakes and put them in the refrigerator until completely solidified.

Dessert decoration

Step 9. In conclusion, all that remains is to decorate the Yin-Yang cake. To do this, melt two types of chocolate in separate containers. In this case, the white tile must be mixed with the appropriate dye. One of the prepared cakes should be covered with black icing, and the second with the opposite shade.

Step 10. After the top hardens, you can start decorating the dessert with kandurin. By the way, in the design of such an unusual pastry, a photo of the Yin-Yang cake will help you. It is on them that you can get acquainted with the mass of options for a beautiful and extraordinary dessert decoration, and then choose the most suitable one for yourself.

Place the finished cake in the refrigerator for several hours. After it is infused, its taste will be fully revealed.

Treat for two

What cancook for Valentine's Day, if one half loves chocolate, and the other loves condensed milk? A Yin-Yang cake would be an excellent solution. He can help out parents on a children's birthday or a couple in love on a wedding anniversary. In general, such a dessert will become an unusual delicacy, appropriate for any holiday for two. At first, the cake recipe may seem very complicated, but in fact it is not. In reality, there is nothing difficult, but it always turns out very tasty.

What to prepare

So, for cooking you will need:

• 2 eggs;
• one and a half cups of sugar;
• as much sour cream;
• 2 teaspoons vanilla;
• 200g walnuts;
• 2 cups flour;
• 300g butter;
• 400g condensed milk;
• teaspoon vegetable oil;
• 4 tablespoons cocoa powder;
• 0, 5 teaspoons baking soda.

Production process

Step 1. Beat eggs with a glass of sugar. Add half a glass of sour cream, chopped nuts and soda to the resulting mixture. Mix all this thoroughly. Sift the flour and also send it to the dough.

Step 2. Grease the mold with oil. Transfer the dough into it and send it to the oven for 35-40 minutes at 160 degrees. When the biscuit is ready, cut it lengthwise so that the bottom is thinner than the top. It is the bottom that will serve as the basis for the cake.

Step 3. Combine half the butter, 200 g condensed milk and a teaspoonvanillin. In another container, mix the remaining spread, half of the condensed milk and cocoa. Crumble the same amount of thick crust into each mixture. Beat all this thoroughly with a blender.

Step 4. In the same form as before, transfer the white dough so that it fills only half of the baking sheet. And in the second part, place the dark mixture. Leave the formed structure in the room for about an hour, and then send it to the cold for half an hour.

Step 5. While the dessert hardens, prepare the glaze. For a dark finish, mix 2 tablespoons cocoa, 4 sugars and 3 sour cream. Mix all the ingredients and put on fire. Once the mixture boils, add 2 tablespoons of butter to it and boil for another 5 minutes.

Step 6. For white glaze, take 3 tablespoons of sour cream, 4 - sugar and 1 teaspoon - vanillin. In the same way, wait until it boils and add oil.

Step 7. Remove the frozen cake from the cold, carefully turn it over onto a plate and cover with icing, dividing it into two parts with some kind of partition. Finally, send the dessert to the refrigerator for another hour, then serve it to the table. Note: The frosting will take about an hour to set.