Cake with yoghurt cream

You can add any fruits and berries to this cake to your taste. I have bananas and pureed raspberries, my favorite combination. Or you can do it without any fruit at all, it’s still sooo delicious! Unfortunately, I didn’t take a photo of the manufacturing process, but it’s not complicated and you’ll understand everything verbally)

4 testicles
1 tbsp. flour
1 tbsp. Sahara
vanillin on the tip of a knife

yogurt – 500 g
cream 30% fat – 300 g
gelatin – 20 g
milk – 150 g
raspberries – 150 g
bananas – 2-3 pcs.

4 tbsp. l. Sahara
6 tbsp. l. water
vanillin

cream 30% fat – 300 g
1 bar dark chocolate
gelatin – 7 g
milk – 60 g
any fruits and berries

STEP-BY-STEP COOKING RECIPE

Key words

Strawberry is the best, because it is the first. The first garden berry that ripens in the middle zone.

There is a huge amount in cookbooks, magazines, blogs and websites of varying degrees of reliability.

average

Yogurt cake with strawberries is a heavenly pleasure for those who cannot live a day without sweets and...

Tell me what diameter is your shape? Thank you

What a stunning cake! I followed the recipe, thank you.

This turned out to be a very tasty cake, thanks for the recipe!

You write all watery ingredients in grams, did you pour them into containers and weigh them on scales? Or still in ml. measure the size? Well, for example, milk is written in grams.

Thanks for the recipe! I didn't see any sugar in your cream. Are you leaving it out because of the banana? I didn't have a banana, so I had to add sweet powder. The cake is very tasty. Raspberry sourness imparts a special taste. The child loved it very much, now I bake it often.

Tamara, thank you for such a detailed comment! For this cake, I use thick, sweet yogurt with fruit, usually strawberry. We sell it by weight, and it has a shelf life of 3 days, because it contains no preservatives. If you make it with unsweetened and thin yogurt, then you need to increase the amount of sugar and gelatin, take a little more, 30 grams.

Sponge cake with yoghurt cream

Production time 2 hours.

Ingredients for 8 servings:

For the sponge cake:
• 6 chicken eggs
• 200 g flour
• 200 g sugar
• 2 tsp.
baking powder • 10 g vanilla sugar

For the cream:
• 500 g yogurt (strawberry)
• 200 g cream (33%)
• 15 g gelatin + 100 ml water
• 4 tbsp. sweet powder

For syrup:
• 1 tbsp.
sugar • 1 tbsp. water

Video recipe for making sponge layer cake:

How to make Sponge cake with yoghurt cream:

1. First, let's prepare a sponge cake; to do this, you need to separate the whites from the yolks. Beat the whites with a mixer, add half the sugar to the whites in portions. Beat the whites until stiff peaks form.

2. Then add the rest of the sugar and vanilla sugar to the yolks. Beat the yolks until ready.

3. Add the whipped whites to the yolks and mix gently.

4. Add sifted flour to the dough in portions and mix the dough until the mixture is homogeneous.

5. Place the dough in a mold with parchment paper with a diameter of 22 cm. Bake the sponge cake in a perfectly preheated oven at 180 degrees for approximately 35 minutes until ready.

6. When the biscuit is ready, level it on top and cut the biscuit into three cakes.

7. Next you need to add gelatin to the water. Leave the gelatin with water for about 30 minutes until the gelatin swells. Then melt the gelatin in a water bath or in the microwave.

8. Next, prepare the syrup; to do this, add sugar to the water and bring to a boil.

9. Add sweet powder to the yogurt and beat with a mixer. Then add the evenly cooled gelatin to the yogurt, continuing to beat with a mixer.

10. Separately, beat the chilled cream. Whip the cream at low speed at first, gradually increasing the speed until done.

11. Add cream to the yogurt and mix. Place the cream in the refrigerator for about 30 minutes until it hardens slightly.

12. Next, soak any shortbread with syrup and grease with cream. Coat the top of the cake with cream on all sides. Place the cake in the refrigerator overnight (that is, in the dark) . When the cake is ready, decorate it to your taste.

That's all. Our Sponge cake with yogurt cream is ready, it comes out very tasty, light and tender. Our culinary website prigotovim-edu.ru wishes you a bon appetit. The recipe for making a sponge cake with yogurt cream was sent to us by the creator of the culinary channel “Swift, simple and appetizing”

3 most unique yoghurt cakes

In the summer, especially, there is a desire for a light and airy dessert, and a yogurt-based cake perfectly meets these wishes, especially since it is not so difficult to prepare. Read the recipes of culinary blogger and pastry chef Tatyana Shupletsova.

Chocolate and yoghurt cake with cherries

Flour - 125 g;
Sugar - 125 g;
Cocoa - 25 g;
Baking powder - 0.5 tsp;
Egg - 1 piece;
Butter - 50 g;
Milk - 140 g;
A pinch of salt

Cherry (cherry) - 400 g;
Sugar - 80-120 g (to taste);
Gelatin - 8 g;
Cinnamon - 1/4 tsp;
Reddish sweet wine or port (optional) - 1 tbsp. l.

Dark chocolate - 75 g;
Cream 35% - 200 g (70 g and 130 g);
Sugar - 75 g;
Yogurt (Greek type) - 200 g;
Gelatin - 8-10 g

Chocolate chips, sweet cherries (cherries)

Manufacturing:

Mix all dry ingredients, add egg. Heat milk with butter, add to dough, mix. Pour the dough into a mold (20-22 cm across), greased with oil (the bottom can be lined with baking paper). Bake at 175 degrees for about 25 minutes (check the readiness of the crust with a dry stick). Remove the finished cake from the mold, cool, wrap in cling film and put in the refrigerator for 2-3 hours. Then carefully level the shortbread in height, cutting off the top tubercle with a sharp knife. Place the cake in the mold in which the cake will be assembled; it is better to line the edges with film or baking paper.

Peel the berries, cover with sugar and leave for some time. Soak the gelatin in cool water (2 tablespoons) until it swells. Bring the berries to a boil, add cinnamon, boil, turn off the heat, add wine. Add gelatin, stir well. Cool the jelly to room temperature and carefully pour it onto the cake pan. Place in the refrigerator for 1-2 hours.

3. Chocolate soufflé.

Soak gelatin in 70 g of cream, add sugar, leave for 15 minutes. Heat the cream without bringing it to a boil; the sugar should dissolve. Melt the chocolate in a water bath. Mix cream with gelatin and chocolate, cool to room temperature. Add yogurt to the chocolate mixture and mix gently with a whisk. Whip the remaining chilled 130 g of cream to soft peaks, carefully fold into the chocolate-yogurt mixture with a spatula. Immediately pour over the jelly into the mold. Place the cake in the refrigerator for 4-6 hours until the soufflé is completely stabilized. Carefully remove the finished cake from the mold, run a narrow knife around the circumference of the mold, and remove the film. Decorate the cake with chocolate chips and berries.

Yogurt-curd cake with strawberries

Testicle - 2 pcs;
Sugar - 60 g;
Flour - 60 g;
Vanilla

Impregnation for biscuit:

30 g sugar;
50 ml water

Natural yogurt - 500 g;
Cottage cheese (soft) or curd cheese - 300 g;
Sugar - 180-200 g;
Cream 35% - 200 g;
Gelatin - 20 g;
Strawberries - 500 g;
Sweet powder

Manufacturing

Beat the eggs with sugar until a dense light mass (about 10 minutes), add vanilla, carefully add the flour with a spatula, kneading the mass in a circle, trying to maintain the airy structure. Place the dough in the pan and bake for about 30 minutes until dry. Cool the biscuit and cut it in half lengthwise.

Mix water and sugar in a saucepan, bring to a boil and the sugar is completely dissolved. Using a pastry brush, lightly saturate the cake. Place one sponge cake in a cake pan and line the sides with film.

Soak gelatin in cream (100 g), add sugar, heat almost to a boil. Cool to room temperature. Mix yogurt and cottage cheese (if you use cottage cheese, be sure to rub it through a fine sieve). Add the cooled creamy gelatin mass to the yogurt and stir gently with a whisk. Beat chilled 100 g of cream to soft peaks and carefully add to the yogurt mixture.

Wash the strawberries and dry them thoroughly with a cardboard towel, cut the berries in half. Place (place) the halves of the berries tightly next to each other on the sponge cake with the cut side towards the side of the mold. Throw some of the berries for decoration, others can be cut into pieces and placed inside the cake. Pour the yoghurt-curd mixture into the mold, cover with the second biscuit, press down lightly. Place the cake in the refrigerator to cool and stabilize the soufflé for 4-5 hours. Then take out the cake, carefully remove the mold, running a narrow knife around the circumference of the mold. Place strawberries on top and sprinkle with sweet powder.

Yogurt cake with peaches

Testicles - 2 pcs;
Sugar - 110 g;
Flour - 75 g;
Milk - 35 g;
Butter - 17 g;
Honey - 1 tsp.

Peach or apricot yogurt - 500 g;
Gelatin - 25 g;
Sweet powder 50-70 g;
Lemon juice - 2 tbsp. l.;
Cream 35% - 200 ml;
Fresh peaches - 5-7 pcs;
Jelly for cake - 1 sachet

Manufacturing

Beat the eggs with sugar until light and fluffy, carefully add the flour. Warm the milk, butter and honey slightly and add them in parts to the dough. Grease the pan with oil and line the bottom with baking paper. Bake at 170°C for about 20 minutes. Cool the finished biscuit and place it in a springform cake pan.

Pour gelatin into 100 ml of yogurt for 15-20 minutes. Dissolve the finished gelatin in the microwave. It’s important not to overheat! Then combine with the remaining yogurt, adding it evenly to the gelatin mass. Beat the chilled cream with sweet powder until soft peaks form and carefully fold into the yogurt. Add lemon juice. Stir and refrigerate for 20 minutes. Cut 2 peaches into small pieces and add them to the soufflé. As the soufflé begins to set, pour it into the mold on top of the sponge cake and place it in the refrigerator until completely set. Cut peaches (or nectarines) into thin slices, place on top of the cake and pour clear jelly for the cake. Cool in the refrigerator until the jelly hardens.

Light cake creams with yogurt

Do you like sweets, but are you afraid of extra inches around your waist? Then yogurt is your life hack, the main advantage of which is its lightness and low calorie content. You can treat yourself to cakes a couple of times a week without worrying about your figure.

Cakes and pastries made with yoghurt mousse are delicious and healthy desserts. And in combination with fruits and berries, yoghurt cream can be a separate dish.

Yogurt cream, general principles of production
All-purpose yoghurt cream for cake
Products
Manufacturing
Yogurt cream for cake with cottage cheese
Required products:
Manufacturing
Creamy yoghurt cream
Manufacturing
Yogurt and condensed milk cream
Ingredients
Manufacturing
Yogurt cream with sour cream
Ingredients
Manufacturing
Yogurt cream with gelatin
Yogurt cream soufflé for cake
Ingredients
Manufacturing
Yogurt and butter cream
Strawberry yogurt cream for cake
Ingredients
Manufacturing
Yogurt cream without gelatin

Yogurt cream, general principles of production

The composition of this cake cream includes gelatin, cream and yogurt itself. You can use both store-bought and homemade products. Gelatin helps the mousse keep its shape and not spill during the hardening process.

If you do not want to use gelatin, then the vegetable thickener agar-agar can replace it. It already hardens at room temperature, is excellent at gelling watery components and does not need to be soaked before use.

Cream adds airiness to a light yogurt cream. You need to whip the cream ahead of time, but do not overdo it, otherwise the cream will separate. Whip the cream vigorously until an elastic “cap” appears. Once you have achieved such a dense structure, you can turn off the mixer.

Give preference to homemade yogurt, because it is truly beneficial for the body. Yogurt has a positive effect on metabolism and helps normalize digestion. Introducing this fermented milk product into your diet will not only amuse all those with a sweet tooth, but will help in the fight against extra pounds.

All-purpose yoghurt cream for cake

Yogurt cake cream is suitable for soaking all cake layers. Based on its mixture, it resembles a soufflé, light, tender and not as high in calories as custard, protein or butter cream. Let's take a step-by-step look at the recipe for making this delicious mousse.

Products

250-300 ml heavy cream;
50 ml lemon juice;
500 ml yogurt;
a packet of gelatin;
3 tbsp. sweet powder.

Manufacturing

Pour lemon juice over gelatin. This can be in a glass or cup. Leave until the mass noticeably increases in volume.
At this time, beat the well-chilled cream until an elastic “cap” appears. Then add sweet powder to them.
In a separate bowl, lightly beat the yogurt, mix it with the swollen gelatin (you can replace it with agar-agar).
Now slowly add the whipped mixture to the whipped cream. Mix until smooth. The yogurt cream for the cake is ready. If desired, you can add fresh or frozen berries to it.

Yogurt cream for cake with cottage cheese

This mixture consists of two of the most necessary components, rich in calcium - cottage cheese and yogurt. Naturally, it is better to use homemade products, but proven store-bought ones can also be used. How to prepare such a cream, let's look at the recipe.

Required products:

a packet of gelatin;
0.5 cups of unstained water;
500 g of cottage cheese;
50 ml yogurt;
0.5 cups sugar.

Manufacturing

Fill the gelatin with water until it swells. Heat the gelatin mass in a water bath until the gelatin is completely dissolved, then cool to room temperature.
While the gelatin solution cools, grind the cottage cheese, add sugar and yogurt to it and mix until smooth.
Add the gelatin solution to the curd mass, mix thoroughly and place in a cool space until thickened for 2 hours.

Yogurt cream with cottage cheese can be used.

Creamy yoghurt cream

Thanks to its creamy taste, this mousse is even more tender. We cool all the ingredients in the refrigerator beforehand, so they will interact better with each other. And as a cream thickener we use dry cream thickener, which is sold in any store.

Manufacturing

Beat chilled cream (400 g 30%) with sweet powder (100 g) and 2 packs of thickener until stable peaks form.
Stir in yogurt in small portions until smooth.
Lubricate the cakes with the prepared impregnation.

Yogurt and condensed milk cream

When you're tired of all the creams, you should try yoghurt mousse with condensed milk. All ingredients must be cooled and thick so that the cream holds its shape perfectly.

Ingredients

condensed milk - 400 g;
thick yogurt – 600 g;
cream – 180 gr;
lemon – 1 piece;
sugar or sweet powder – 100 gr.

Manufacturing

Gently mix condensed milk, lemon juice and yogurt and refrigerate for 6 hours.
After this time, we begin to beat the chilled cream with sugar.
Mix both masses until smooth.

Yogurt cream with sour cream

The cream, consisting of yogurt and sour cream, completely saturates the shortcakes.

Ingredients

sweet powder or sugar - 1 tbsp;
yogurt - 1 tbsp;
sour cream – 400 gr;
vanillin or vanilla sugar - 2 packs.

Manufacturing

Carefully beat the sour cream, add vanillin and sugar, continue beating.
Then gradually pour in the fermented milk product.
You can grease the shortcakes right away.

Yogurt cream with gelatin

In fact, the recipe for yogurt cream with gelatin is a recipe for an all-purpose yogurt mousse. Its manufacture is carefully described at the beginning of the article.

Yogurt cream soufflé for cake

This recipe is perfect for kids.

Ingredients

0.2 kg curd cheese;
0.5 cups of yogurt;
100 ml water;
0.5 liters of cream;
3 tbsp. l. gelatin;
0.7 cups sugar;
vanilla sugar.

Manufacturing

Soak the gelatin in water and leave for 15 minutes.
Whip the cream until peaks form.
Beat sugar and cottage cheese, then add cream to this mixture, and then add yogurt.
Dissolve gelatin in a water bath and add to the mousse.

Yogurt and butter cream

This type of impregnation for cakes is prepared just as quickly as the previous options. You just need to take the butter out of the refrigerator in advance so that it is at room temperature.

Let's look at the recipe carefully.

400 gr. Mix the butter with 150 grams of sweet powder and vanilla.
Whisk.
Pour in 400 gr. fermented milk product.
After the mass becomes homogeneous, put it in a cool place until it thickens.

Strawberry yogurt cream for cake

The light, berry taste of this mousse will not leave anyone indifferent! An impeccable combination of strawberries and fermented milk component. If desired, you can replace it with other berries or fruits. It will also turn out very tasty.

Ingredients

yogurt – 400 gr;
fresh strawberries – 250 g (mashed);
sugar – 150 gr;
pure water – 100 ml;
agar-agar - pack.

Manufacturing

Dissolve agar-agar in water in a water bath.
Beat yogurt with sugar, add strawberry puree, thickener, mix until smooth.
We use it as an impregnation for cakes or pastries.

Yogurt cream without gelatin

This mousse is easier to prepare than usual.

You need to take the fattest sour cream and beat it with sweet powder, yogurt and vanilla.

You need 400 g of sour cream, 200 g of sweet powder, 300 g of yogurt, a bag of vanillin. Cool before use.

Such easy-to-make mousses will not leave you or your guests indifferent. And the light and delicate taste of the dessert will give you a lot of pleasure.