Corn Cake with Airy Kernels
An unusual dessert with a crunchy base and a soft filling. It is recommended to use high-quality popcorn, previously removing unpopped kernels. The recipe is designed for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- sweet popcorn 100 g
- chocolate 400 g
- farmer's cheese 500 g
- yogurt 200 g
- lemon 1
- gelatin 20 g
- cream 33-35% 200 g
- sugar 100 g
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 15
Pour 150 ml of cold boiled water over the gelatin and let it swell for the time specified on the package.
Step 2 of 15
Place the chocolate in a water bath.
Step 3 of 15
Wait until it is completely melted.
Step 4 of 15
Combine the melted chocolate with the popcorn.
Step 5 of 15
Transfer the popcorn and chocolate mixture into a baking pan (the author used a diameter of 26 cm) and place it in the refrigerator.
Step 6 of 15
Heat the gelatin until fully dissolved, trying not to let it boil.
Step 7 of 15
Prepare about 50 ml of freshly squeezed lemon juice.
Step 8 of 15
Whip the cream together with the sugar.
Step 9 of 15
Combine the farmer's cheese and yogurt.
Step 10 of 15
Pour the lemon juice into the mixture.
Step 11 of 15
Mix thoroughly.
Step 12 of 15
Add the whipped cream and mix again.
Step 13 of 15
Stir the prepared gelatin into the mixture.
Step 14 of 15
Spread the resulting cream over the set popcorn layer and leave it in the refrigerator for 7–8 hours.
Step 15 of 15
Decorate the final cake with chocolate and popcorn.
