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

The cake turned out sooooo amazing! I followed the recipe, thank you.

This was 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.

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 a little 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.

Yogurt cake - 11 delicious recipes

Yogurt cake has a delicate texture, looks beautiful and serves as a decoration for a festive table. When developing a dessert, it is necessary to take into account that its formation must occur no later than 5-6 hours before the planned feast.

Basic recipe for tender pastries

For a traditional yogurt cake recipe, you need to use the following ingredients:

0.3 l yogurt;
2 testicles;
0.3 kg sugar;
vanillin;
0.6 kg wheat flour;
2/3 tbsp. sunflower oil;
6 g soda.

The processes must be done in this order:

Dissolve soda in yogurt. Combine with eggs, sweet sand, butter and vanilla.
Mix in the sifted flour in small portions.
Pour the flour mixture into a greased pan.
Bake in the oven at a temperature of 180-190 degrees for 35-40 minutes.

The dessert with a golden crust on the outside and a soft texture on the inside is served chilled.

On a note! When developing the dough, it is allowed to add berries, fruits, chocolate chips and other additives.

Yogurt cake with cottage cheese

A more common option is how to make a cottage cheese-yogurt cake with the addition of strawberries.

The following components will be useful for this:

2 testicles;
4 tsp. flour;
6 tsp. Sahara;
15 g starch;
6 g baking powder;
25 g vanilla;
1.5 tbsp. water;
0.45 kg of cottage cheese from 9%;
220 ml of natural drinking yoghurt;
6 tbsp. l. cream 33%;
100 g sweet powder;
2 tsp. gelatin;
450-520 g strawberries;
1-1.5 pack of jelly for the cake.

Beat the whites separated from the yolks with a mixer into a fluffy foam, adding 1 spoon of sugar.
Beat the yolks with 1 spoon of sugar and 10 g of vanilla for 5 minutes until the mixture becomes thicker and lighter in color.
Using a spatula, fold the whipped yolks into the whites in small portions from bottom to top.
Sift the dry mixture of flour, baking powder and starch 2-3 times through a sieve. Gently fold into the egg mixture.
Cook the shortbread at 180 degrees for 20 minutes.
Pour the impregnation on the base with 25 g of sugar and 50 ml of boiling water.
Beat the cottage cheese with a blender with sweet powder, 10 g of vanilla and yogurt.
Dilute gelatin in a glass of water.
Whip cool cream until thick. Combine with curd and yogurt mixture.
Grind 200 g of strawberries and stir into the cream.
Pour it onto the dough crust and spread it evenly. Throw in cold.
Cut the remaining strawberries into thin slices. Place on the cake in a random shape.
Pour in jelly. Throw in the refrigerator.

The dessert looks very festive and bright. And the gentle taste and airy texture will not leave anyone indifferent.

Yogurt cake with fruits

I bought it, which means it’s now the newest form)) Well, I think I need to create something in it now =)) Something quick) So I made a cheesecake. For decoration, you can, in principle, use any fruit, I took what I had on hand) A very ordinary cheesecake, economical and tasty)

Ingredients for Yogurt Fruit Cake:

Cookies (anniversary with strawberry flavor) - 300 g
Yogurt (drinkable, fat content 1.5 with strawberry flavor)) can be fattier and thicker, then the cheesecake itself will be denser) - 1 l
Butter - 200 g
Gelatin - 2.5 tbsp. l.
Jelly (strawberry) - 1 pack.
Apple - 1 pc.
Mandarin – 3 pcs.
Cranberry (I don’t understand how many grams literally, I used it only for decoration) - 50 g

Nutritional and energy value:

Ready meals
kcal 4078.2 kcal	proteins 84.2 g	fat 210.9 g	carbohydrates 464.8 g
Portions
kcal 509.8 kcal	proteins 10.5 g	fat 26.4 g	carbohydrates 58.1 g
100 g dish
kcal 188.8 kcal	proteins 3.9 g	fat 9.8 g	carbohydrates 21.5 g

Recipe for Yogurt Fruit Cake:

Well, naturally, grind the cookies into crumbs) Melt the butter and mix with the cookies. Place parchment paper on the bottom of the pan and carefully press the cookies along the bottom. Let's put it in the refrigerator.

Melt the gelatin in a water bath so that there are no lumps, mix with yogurt. Mix well. Whisk a little so that the mass changes its thickness a little, to the thickest one.

We take out the mold and pour yogurt into it. Put it back in the refrigerator.

Cut the apple into 4 parts and cut any slice into thin slices. Although you can cut as you feel comfortable. This is for decoration. We peel the tangerines so that there are no snow-white things left, what should we call them? My cranberries.

We take out the mold, move it a little to realize the thickness of our yogurt.
If it has cooled down enough (let’s put it this way) to decorate it, then we decorate it. It took me probably 20 minutes to get the mixture right. We decorate our future cheesecake with fruits/berries.

Make strawberry jelly as indicated on the package.
Stir and cool slightly. Pour fruits/berries on top. Place in the refrigerator for 3-4 hours. That's all, enjoy your tea.

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