Yoghurt cake with fruit recipe. Yogurt cake

Yogurt cake has a delicate texture, looks impressive and serves as a decoration for the festive table. When creating a dessert, you need to take into account that its formation should occur no later than 5-6 hours before the planned feast.

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

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

The processes must be performed in this order:

Dissolve soda in yogurt. Combine with eggs, granulated sugar, butter and vanilla.
Stir in 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 creating the dough, it is allowed to add berries, fruits, chocolate chips and other additives.

Yogurt cake with cottage cheese

The most common option is how to prepare a curd-yogurt cake with the addition of strawberries.

To do this you will need the following components:

2 eggs;
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 powdered sugar;
2 tsp. gelatin;
450-520 g strawberries;
1-1.5 pack of jelly for the cake.

Recipe:

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.
In small portions, fold the beaten yolks into the whites with a spatula 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 cake at 180 degrees for 20 minutes.
Pour in an impregnation based on 25 g of sugar and 50 ml of boiling water.
Beat the cottage cheese with a blender with powdered sugar, 10 g of vanilla and yogurt.
Dilute gelatin in a glass of water.
Whip cold 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 evenly. Leave in the cold.
Cut identical berries of the remaining strawberries into thin slices. Place on the cake in any shape.
Pour in jelly. Leave in the refrigerator.

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

Original taste with blueberries

To create an original dessert, for the dough you need to take:

butter – 55 g;
sugar – 1⁄4 tbsp;
egg – 1 pc.;
flour – 1⁄2 tbsp;
cocoa powder - 2 tsp.

For the yogurt based layer:

yogurt - 330-360 ml;
gelatin – 2 tsp;
water – 50-60 ml;
blueberries – 100 g.

For the jelly layer:

jelly – 1 packet;
water – 0.2 l;
blueberries – 80-90 g.

Step by step steps:

Beat softened butter with sugar and egg. Stir in cocoa, baking powder and flour.
Bake in the oven for 20 minutes at 180 degrees.
Dissolve gelatin in water. Combine with yogurt, add blueberries.
Pour 1⁄2 part of the yogurt mixture onto the crust. Leave in the cold for 15-20 minutes.
Pour the rest of the yogurt into the mold. Place in the refrigerator for 60-90 minutes.
Combine boiling water with jelly from the bag. Pour several spoons over the frozen product and place around the perimeter of the berry.
After 15 minutes, pour out the rest of the jelly and leave to harden for 5-7 hours.

Cut the cake using a knife dipped in warm water.

Cooking with berry jelly

Dessert with cherries is original and refined.

For the test you will need:

flour - 150 g;
granulated sugar - 160 g;
cocoa - 3 tsp;
baking powder - 6 g;
egg - 1 pc.;
butter - 55 g;
milk - 160 ml;
salt - 5 g.

For the berry jelly:

cherries - 0.4 kg;
sugar - 120 g;
cinnamon - 4 g;
10 g gelatin;
dry red wine - 3 tsp.

For the soufflé:

70 g dark chocolate;
80 g granulated sugar;
200 ml cream;
200 ml yogurt;
10 g gelatin.

Step by step recipe:

Combine the dry ingredients for the biscuit dough with the egg. Mix the heated milk and butter into the mixture.
Bake for 30 minutes at 170 degrees.
Sprinkle the peeled berries with granulated sugar.
Soak the first packet of gelatin in water to swell.
Heat the berries over low heat, add cinnamon and wine. Combine with gelatin. Pour the cake over it and refrigerate for 2 hours.
Dilute the remaining gelatin in 70 ml of cream with sugar.
Dissolve the chocolate in a water bath.
Mix with heated cream.
Gradually add chilled whipped cream (130 ml) into the yogurt.
Pour into the mold.
To harden, place in the cold for 5-6 hours.

It is appropriate to use chocolate chips and berries as decoration.

Delicious yogurt cake “Volcano”

To create it you should prepare:

0.3 l peach yogurt;
0.2 kg sugar;
16 g gelatin;
55 g butter;
4 tsp. cocoa;
0.35 l sour cream;
0.85 kg canned peaches;
4 eggs;
1⁄2 tbsp. l. baking powder;
140 g flour.

Cooking method:

Combine yogurt with sour cream, gelatin and 1⁄2 cup sugar.
Pour into a cone shape. Place in the refrigerator.
Beat the whites until foamy, adding sugar. Add the yolks without stopping whisking with the mixer.
Add melted butter and baking powder.
Carefully stir in the sifted flour and cocoa.
Bake the cake for 40 minutes at 180 degrees.
Cut the biscuit lengthwise into 2 layers with a knife. Place the frozen mixture from the refrigerator on the first one.
Divide the second into 12 parts.
Place the wide side down around the yoghurt filling.
Place the chopped fruit cubes on top.
Sprinkle with powdered sugar.

You can use yogurt flavored with other fruits. It is desirable that the notes of yogurt and fruit coincide.

With strawberry

A delicate strawberry cake is prepared using the following ingredients:

0.3 l yogurt;
0.3 l milk;
35 g gelatin;
2 tsp. lemon juice;
granulated sugar;
2 tsp. cocoa;
1 tbsp. berries;
6 g gelatin;
60 ml water.

Combine gelatin with milk. Keep on low heat until dissolved.
Beat yogurt at room temperature with lemon juice and sugar. Pour in milk with gelatin.
Add cocoa to 1⁄4 of the yogurt-based mixture. Pour into the mold and leave in the freezer for 10 minutes. Pour the rest of the mixture on top and refrigerate.
Pour gelatin with water. Combine with strawberry puree. Cover the product with a berry layer. Leave until completely hardened.

How to cook without baking

For those who don't want to bother with the oven, there is a no-bake yogurt cake.

For it you need to buy:

0.2 kg of cookies;
85 g butter;
180 g peaches;
0.7 liters of yogurt;
35 g gelatin;
160 ml water;
170 g condensed milk;
180 g cottage cheese.

Processes:

Pour gelatin with water.
Combine crushed cookies with soft butter. Form into a cake shape. Refrigerate.
Mix yogurt with cottage cheese and condensed milk.
Place sliced fruits onto the frozen flour base.
Pour gelatin into the yogurt mixture. Pour the resulting composition into the next layer. Leave in the refrigerator.

You can decorate the product with fruits or chocolate.

With kiwi and bananas

For the product you will need:

0.2 kg shortbread cookies;
75 g butter;
6 kiwi;
2 bananas;
80 g sugar;
0.5 liters of yogurt;
28 g gelatin;
45 g almond petals.

Execution:

Heat the chopped kiwis over low heat with the sugar.
Mix butter with cookie crumbs. Place on the bottom of the mold.
Mix the swollen and melted gelatin with kiwi and yogurt. Leave to harden for 5-6 hours.
Place banana slices on the crust. Pour in the prepared mixture.
Leave until completely hardened for another 6 hours.
Garnish with fruit and almond slices.

From sponge cakes

For baking you will need:

5 eggs;
350 g sugar;
200 g flour;
180 ml cream;
0.5 liters of yogurt;
25-30 g gelatin;
4 tsp. lemon juice;
100 ml water;
chocolate;
berries.

Preparation:

Beat the eggs and half the sugar with a mixer.
Add flour.
Cook the biscuit in the oven at 180 degrees for 30 minutes.
Mix gelatin swollen in water with yogurt, remaining sugar, a glass of cream and lemon juice. The cream for the sponge cake is ready.
Divide the biscuit. Apply cream to one cake layer and cover with the second cake layer, placing it in the mold. Leave in the cold for 2 hours.
Decorate with whipped cream, grated chocolate and berries.

Products needed for the cake:

50 g flour;
20 g starch;
170 g sugar;
20 g vanilla;
4 g baking powder;
2 eggs;
0.6 liters of yogurt;
0.4 l cream;
30 g gelatin;
130 ml water;
550 g of pineapples, cubes and rings;
300 ml fruit syrup.

Step by step steps:

Make a dough based on flour, starch, baking powder, eggs, sugar (50 g) and vanilla.
Bake for 15 minutes at 185 degrees.
Combine yogurt with sugar, dissolved gelatin and whipped cream.
Spread the cream over the crust and place pineapple rings on the sides. Leave to harden for 2 hours.
Mix some gelatin with warm syrup. Pour it over the pieces of fruit laid out on the product. Leave in the cold until completely hardened.

Yogurt cake with fruits

The original yoghurt cake with fruit is prepared based on the following elements:

4 eggs;
270 g granulated sugar;
130 g flour;
210 ml water;
0.5 liters of strawberry flavored yogurt;
35 g gelatin;
700 g cream;
110 g apricot jam;
1 orange;
80 g cherries;
2 nectarines;
60 g raspberries;
90 g strawberries;
1 banana;
1 plum.

Combine the sifted flour with beaten eggs and sugar (125 g). Bake for 25-30 minutes at a temperature of 175 degrees. Divide into 3 layers.
Immerse gelatin in yogurt with sugar. Add whipped cream.
Dissolve 140 g of sugar with 150 ml of water for soaking.
Dissolve 5 g of gelatin with 50 ml of water and mix with jam.
Form the cake, soaking it in syrup and greasing the cakes with cream. After 2 hours in the cold, spread with whipped cream.

Decorate with fruits and berries in any shape.

No similar materials

The most delicate, very tasty yogurt cake will not harm your figure, it is very light: with fruits or berries, sponge cake or without baking. Choose the best recipe!

This recipe uses gelatin to thicken the mixture. Instead of gelatin, you can use other thickeners, for example, agar-agar, which is made from brown seaweed.

If you want to make dessert faster and not waste time on baking, then you can save time on preparing the crust. That is, you can buy any cookie instead of a biscuit and use it.

For the soufflé

1 liter yogurt
100 grams of sugar
20 grams of gelatin
250 ml. cream
Any fruit -200 grams
Vanillin - to taste

For the test

230 grams flour
120 grams of kefir (can be replaced with yogurt)
Soda – 1 tsp.
100 grams of butter
1 tbsp. Sahara
A pinch of salt

Pour cream over gelatin and leave to swell.

While the gelatin swells, in a separate container mix the dry products - flour, salt, sugar, soda.

Add butter to the dry mixture and mix thoroughly until smooth.

To make the dough easier to knead, you need to remove the butter from the refrigerator in advance so that it becomes soft.

Transfer the resulting dough into a baking dish and place it in an oven preheated to 180C and bake until golden brown.

Place the fruits in a bowl and pour over the yogurt. I really love peaches, so I cut a couple of peaches into small pieces. You can add any fruit, banana, kiwi, strawberries, raspberries or even nuts. By the way, yogurt cake turns out very tasty with blueberries.

Add sugar to yogurt with fruit.

If you have the opportunity to replace sugar with powdered sugar, then take advantage of this opportunity. You can grind the sugar in a coffee grinder.

The cream in which you soaked the gelatin must be placed in a water bath so that the gelatin is completely dissolved. However, do not allow the mixture to boil.

Pour the cream with gelatin into the yogurt with fruit and mix everything thoroughly.

Line the bottom of the springform pan with parchment paper and place the crust. Pour the liquid mixture on top of the cake and place our yogurt cake in the refrigerator for 4-6 hours.

Instead of parchment paper, you can take regular cellophane and line the bottom of the pan with it.

When our yogurt cake has cooled, carefully remove it from the mold and transfer it to a large flat plate.

Decorate the cake to your taste. You can sprinkle grated chocolate and coconut on top.

Recipe 2, step by step: yogurt cake with pineapples

The cake turns out wonderful, the tender and fairly low-calorie mousse goes well with pineapples.

If you wish, you can make a cake with other fruits or berries, but I recommend trying it with pineapple at least once. This is not difficult, because the cream with gelatin does not require effort, and anyone can bake a sponge cake.

Wheat flour – 50 gr.
Starch (potato or corn) – 20 gr.
Chicken eggs – 2 pcs.
Sugar – 50 gr.
Vanillin – 10 gr.
Baking powder – 1 tsp.

for cream:

Natural yogurt – 600 gr.
Heavy cream – 400 gr.
Vanillin – 10 gr.
Sugar – 130 gr.
Gelatin – 25 gr.
Pineapple rings – 1 jar
Pineapple pieces - 1 can

for jelly:

Pineapple syrup – 300 gr.
Water 50 gr.
Gelatin – 10 gr.

Pour gelatin with cold boiled water and stir. Leave to swell.

Mix the sifted flour with starch and baking powder.

In another bowl, combine eggs at room temperature with vanilla, sugar and beat with a mixer for 5 minutes.

Now carefully, in several stages, pour the flour mixture into them, stirring constantly.

Line the bottom of the pan with baking paper, without greasing the sides. Distribute the dough evenly.

Place the pan in an oven preheated to 190 degrees for 15 minutes.

Cool the biscuit to room temperature.

Remove the biscuit from the mold.

We wrap the sides of the springform pan with cling film. Place the biscuit there.

Cut the pineapples in half and leave them alone for now, mix the yogurt with sugar and vanilla, and beat.

Heat the gelatin in a water bath and carefully pour it into the yogurt.

Whisk the cooled cream until it becomes thick. Carefully, preferably smoothly and in several steps, pour the yogurt mixture into it.

We grease the top of the sponge cake with yogurt mixture (this will be cream), and place half rings of pineapples on the sides.

They also need to be thoroughly coated with cream so that it covers the cake and put in the refrigerator for 2-3 hours.

Pour cold water over the gelatin and let it swell. Then we heat it again and melt it completely in a water bath. Mix with pineapple juice and cool slightly.

Take the cake out of the refrigerator and place pineapple pieces on it.

Pour over the jelly, distributing it evenly.

Place in the refrigerator for 5-7 hours. We remove it, free it from the film and form.

Cut it into nice pieces and try it. Bon appetit!

Recipe 3: Delicate yogurt cake with berry jelly

We all think about healthy and low-calorie nutrition, which is why today we will prepare a light cake with homemade yogurt. It is very simple to make, and how beautiful it turns out is a sight for sore eyes.

Milk 1 liter + 300 ml
Yogurt starter 1 sachet (Oursson company)
Gelatin 30 grams
Tangerine juice 2 tablespoons
Sugar 5 tablespoons
Cocoa 1 tbsp
Jelly 1 sachet
Water 200 ml
Berries for decoration
Pineapple 0.5 cans (canned)

First of all, let's make yogurt at home. We will need 1 liter of pasteurized milk and 1 sachet of yogurt starter. We dilute the starter in milk and cover it overnight in a warm place. In the morning we have thick and delicious natural yogurt ready.

Mix yogurt with sugar and tangerine juice with a mixer. If you like sourness, you can use lemon juice.

Take ¼ of the yoghurt-milk base and add cocoa and mix.

At this time, you can make the top berry layer. We will need 200 ml of boiling water, some berries, I took black currants and 1 bag of berry jelly.

Fill the cake with a layer of berry jelly and put it in the freezer for 10 minutes. All is ready.

The cake turns out to be very light and tender, it is a pleasure to prepare, and it turns out so beautiful and bright. Choose jelly of any taste and color, berries are also at your discretion. Bon appetit.

Recipe 4: Homemade Yogurt Spinach Cake

This dessert has a very pleasant and delicate taste. It is moderately sweet, and the taste of spinach is not felt in it at all!

spinach – 500 gr
vegetable oil - 200 gr
sugar - 200 gr
chicken egg - 4 pcs
flour - 400 gr
baking powder - 15 g
vanilla sugar - 15 g
natural yogurt – 500 gr
powdered sugar - 150 g
cream 35% fat - 300 ml
canned pineapples - 1 can
gelatin - 10 g

Let's prepare the cream for the cake. Take a deep glass container and place thick natural yogurt in it. It must be absolutely pure, without dyes or various flavoring additives.

Sift the powdered sugar through a sieve and add to the yogurt. This will make the cream more airy and light.

Take a mixer, set the speed to medium (no longer necessary) and thoroughly beat the yogurt with powder for 7-10 minutes.

Pour 150 ml of cream into a separate container. Add gelatin to them and mix well. Let them sit like this for a few minutes. Then make a water bath and heat the cream in it. Let the gelatin dissolve completely (remember to stir constantly). After the gelatin has dissolved in the cream, cool it completely.

Add the remaining 150 ml of cream to the cooled cream mass and continue whipping with a mixer. This time beat until a thick, thick foam forms.

Gradually add whipped cream to the yogurt mixture. First add one third part and mix everything thoroughly with a spatula. After this, add the remaining cream in two more stages. Mix the future cream thoroughly, cover with cling film and place in the refrigerator.

In the meantime, we will prepare our healthy sponge cake. In a separate container, mix eggs with sugar.

Mix them well and let sit for a few minutes until the sugar is completely dissolved. Then take the mixer, set the speed to maximum and beat until the volume increases 4-5 times.

Now let's get to the most interesting ingredient of the yogurt cake. If you have frozen spinach, remove it and defrost it. Spinach must be rid of excess liquid by gently squeezing. Add vegetable oil to the spinach and blend in a blender until smooth, so that there are no whole particles of spinach leaves.

Add beaten eggs with sugar to chopped spinach. Beat well with a mixer. Meanwhile, sift the wheat flour with baking powder. Gradually add flour to spinach and mix thoroughly. You shouldn’t pour out all the flour at once, because if you added small eggs, you will need a little less flour. The spinach dough should be dense in consistency, but quite elastic. Thanks to the vegetable oil that we added to the dough, it will be smooth and soft.

Take a round baking dish. Cover the bottom with parchment paper and grease the sides with refined vegetable oil. Place spinach batter into pan. Preheat the oven to 180 degrees and bake for 40 minutes. It is advisable to take a mold with a diameter of 25-27 centimeters. You can bake spinach cake in a slow cooker (this is the option shown in the photo); the time and temperature must be set to the same as for the oven, or select the “Baking” mode (in this case, the cake will bake longer: 55-60 minutes).

After the biscuit is baked, let it cool slightly, only then you can remove it from the mold or multicooker. While it is cooling, remove the cream from the refrigerator and let it warm up a little - this will make it easier to apply it to the baked sponge cake.

Cut the completely cooled biscuit into three pieces crosswise. Make the top cake a little smaller, as it will be used to decorate the cake. You can only cut a completely cold sponge cake, otherwise you will damage its integrity and cut it into uneven cakes. When cut, the spinach sponge cake looks even brighter and juicier!

Open the can of pineapple and pour the syrup into a separate container. Take a silicone brush and brush the first and second cake layers with pineapple syrup: this will make the yoghurt cake juicier and more moist.

Let's start assembling our cake. Place the first layer of the future cake on a plate and generously coat it with cream. Place canned pineapples on top. If you don't want to stack whole rings, you can cut them into small cubes.

Place the second cake layer behind the pineapples and spread the rest of the yogurt cream. Gently spread the cream over the sides of the cake.

Break the top layer of the biscuit into pieces and grind in a blender until smooth crumbs.

Take the crumbs into your hand and sprinkle generously on all sides of the yoghurt cake, paying special attention to the sides. Make sure that no white cream is visible through the green crumbs. Due to the crushed crumbs, it looks like it's fluffy.

Place the yogurt cake in the refrigerator for several hours until it is completely soaked. You can decorate it with whatever you want. However, red berries on a green background will look very colorful and contrasting (you can add strawberries or raspberries).

After a night in the refrigerator, you can cut an unusually beautiful yogurt cake.

Recipe 5: how to make a delicious yogurt cake (step by step)

Light, tender and airy yogurt cake. An excellent treat for guests and children. It’s not for nothing that French pastry chefs came up with this incredible cake.

Sour cream 200 gr
Premium wheat flour 150 gr
Chicken egg 3 pcs
Sugar 100 gr
Soda 1 tsp
Gelatin 15 gr
Yogurt 300 ml
Vanilla sugar 1 g
Cream 50 ml

Beat the egg with sugar until white.

Add slaked soda and sour cream, mix.

Now add flour. Mix everything until smooth so that there are no lumps.

Grease the pan or line it with parchment. Pour out half the dough. Bake in a preheated oven for 30 minutes at 180 degrees.

While the cake is baking, prepare the cream. Soak gelatin in cold water. When it swells, melt it over the fire until it boils.

Mix yogurt with powdered sugar, vanilla and cream. Mix. Add melted gelatin and refrigerate for an hour. After a while, take it out and beat it well with a blender. You will get a cream mousse.

Cool the finished cake. You can leave large cakes, or you can make mini cakes. Using a glass, cut out identical circles using notches.

Then we put the cake layer, pour it with cream, again cake layer with cream and secure it with cake layer.

At the end, the top can be sprinkled with powder, cocoa or decorated with fruit. Bon appetit.

Recipe 6, simple: delicious yogurt cake with jelly

3 eggs
150 gr. flour
150 gr. Sahara
1 liter yogurt
2 packs of gelatin (30 g)

To prepare the sponge cake, take eggs and separate the whites from the yolks.

Lightly beat the yolks with a mixer, add half the sugar and beat well again. The yolks should lighten a little.

Then beat the whites separately until foam forms.

Add the remaining sugar to the whites and beat well again.

Add the resulting mixture to the whites whipped with sugar and mix well again until smooth.

Place the resulting dough in a mold and place it in the oven, preheated to 180 degrees for 25-30 minutes.

Meanwhile, pour the gelatin out of the pack and dissolve it in 50 ml of hot boiled water, leave for 10-15 minutes so that the gelatin completely dissolves and swells.

Pour the dissolved gelatin into the yogurt and mix well

When the sponge cake is cooked, you need to place it in a tall container, with a diameter slightly smaller than the diameter of the sponge cake itself, so that it lies tightly on the bottom. Pour yoghurt with gelatin on top of the sponge cake and put it in the refrigerator to harden.

When the cake has hardened, remove it from the container.

To make it easier to remove the cake from the mold, you can run a hot knife along its edges. Place the cake on a plate and decorate as desired.

Recipe 7: No-Bake Fruit Yogurt Cake (with photo)

any fruit yogurt – 800 grams,
gelatin – 15 grams,
cookies – 300 grams,
butter – 150 grams,
peaches – 2 pcs.,
bananas – 2 pcs.,
lemon juice - 1 table. l.,
sugar – 150 grams,
water – 250 grams.

Pour gelatin with warm water, squeeze out lemon juice and stir. Leave to swell for 20 minutes.

In the meantime, other processes await us. Grind the cookies into fine crumbs.

Melt the butter and pour it over the cookie crumbs. Stir and we have a base for the cake.

Line a springform pan with baking paper and place cookie crumbs on the bottom, placing them evenly, without gaps along the bottom.

Cut fruits: bananas into slices, and peaches into slices.

Place a layer of bananas on the cookie crust.

Pour sugar into fruit yogurt and mix the mixture. To make the cake sweet and tasty, it is better to add sugar to the yogurt, because sugar will dissolve better in liquid.

Pour the swollen gelatin into the yogurt and stir the mixture. Gelatin is unsweetened, so you need to add sugar. Some may think that yogurt is already sweet, but do not forget that we diluted gelatin in a whole glass of water and this mass is all unsweetened.

Slowly pour jelly yogurt over the cake. Why slowly? To avoid knocking the bananas out of place.

Place the peach slices on the jelly and place the cake in the refrigerator to set. The cake will harden for about 2 hours.

Serve this wonderful frozen yogurt cake.

Recipe 8: Blueberry Yogurt Cake with Berries

A stunningly delicious cake with the most delicate yogurt-based cream. Ideal for sweet lovers who have to limit calories: vanilla sponge cake without butter, yoghurt cream without butter.

Cream 33% 400 ml
Medium egg 3 pcs.
Blueberries (can be frozen) 400 g
Vanilla sugar 40 g
Sugar 200 g
Sugar 50 g
Gelatin 25 g
Flour 70 g
Water 70 ml
Starch 40 g
Baking powder 1 tsp.
Fresh blueberries or raspberries 100 g
Powdered sugar
Yogurt without additives 400 g

First, prepare the vanilla sponge cake. Separate the whites from the yolks of 2 eggs. Mix the remaining egg and 2 yolks with sugar and vanilla sugar.

Grind the mixture well, preferably with a mixer.

Add sifted flour, starch and baking powder to the dough.

Stir.

Beat the whites into a stiff foam. The whites should be at room temperature, then it will be easier to beat. I also recommend adding a pinch of salt.

Add the egg whites into the dough, spoon by spoon, and stir. Stir from top to bottom using folding movements.

Take a springform pan with a diameter of 26-28 cm and line the bottom with baking parchment. Grease the paper with oil.

Pour the dough and bake in the oven at 180 C for 20 minutes.

Prepare blueberry-yogurt filling. Add sugar to blueberries and set to heat. Bring to a boil.

Boil for 2-3 minutes over low heat. Then beat with a blender and cool.

Meanwhile, the biscuit was baked. Remove it from the springform pan.

Carefully cut off the crust from the edges (the biscuit is fried there). If you have a mold with a diameter of 22-24 cm, then it is better to assemble the cake in it; the cut cake will be just the right size. But you can do it in the same form in which the base was baked, the cake will just be lower. Cover the entire mold with cling film. Both the bottom and the sides.

Let's get back to the filling. The blueberry mixture has cooled to a manageable temperature.

Add yogurt to the cooled berry mixture. I had homemade natural yogurt, but you can use store-bought natural yogurt without additives. Just not for long-term storage, there is little useful in it. Stir.

Now strain the blueberry-yogurt mixture through a sieve.

At this time, soak the gelatin in 70 ml of water, heat to 60 C, stirring constantly so that all the crystals dissolve. Do not let it boil! Cool.

Pour the gelatin into the filling, whisking.

Lightly whip the cream and add to the filling. Whisk everything together again. And pour it onto the biscuit base.

Place the cake in the refrigerator for 2 hours until the filling has completely hardened.

For decoration, I advise you to lay out strong fresh berries and sprinkle them with powdered sugar. You can also decorate the cake with fresh mint leaves and almond petals.

I would like to offer a recipe for another cold cake. Such cakes are made with a sponge cake base, and the main part of the cake consists of milk-based jelly - this can be sour cream, milk, yogurt or cream. We prepared sour cream with oranges, tangerines, bananas and pineapple. Yogurt cake can be prepared with bananas, oranges, pineapples or kiwi - choose any fruit, in any case it will turn out juicy, beautiful, appetizing! Today we will prepare a cake based on whipped cream and yogurt with sponge cake and canned pineapple. This sponge yoghurt cake is very easy to make. So, let's prepare yoghurt cake with pineapples.

We have to:

1 can canned pineapple rings
1 can canned pineapple chunks

for sponge cake

2 eggs
2 heaping tablespoons sugar
2 heaping tablespoons flour
1 heaping tablespoon of starch
1 tsp baking powder
vanillin on the tip of a knife or vanilla sugar 10 g

for yoghurt base

natural yogurt (not sweet) - 500 g
cream 33% - 400 g
sugar - 100 g
vanilla sugar - 10 g
gelatin - 25 g
water - 70 ml

jelly filling

pineapple syrup (from a jar) - 300 g
water - 50 ml
gelatin - 10 g

Homemade yogurt cake

This cake needs to be prepared in advance. If you have a celebration planned tomorrow or you will be preparing a cake for another occasion, then start preparing today. This cake will be ready the next day. Alternatively, you can prepare the cake early in the morning and serve it to your guests in the evening.

!!! I would like to note that instant gelatin has appeared on sale in small bags, which does not require time to swell and hardens much faster. So, if you find one in stores, your yogurt cake will be ready much faster!

How to make yogurt cake? We will cook in a certain sequence.

For yoghurt base and jelly filling let the gelatin swell in different containers; to do this, pour gelatin with cold boiled water.

Let's bake a sponge cake. Pour starch and baking powder into flour.

Beat eggs + sugar + vanillin (or vanilla sugar) for 3-5 minutes until white.

Add the flour mixture to the beaten eggs in several additions.

Cover the bottom of the springform pan with baking paper or tracing paper.

Pour the dough into a mold (diameter 24 cm). Bake the cake for approximately 15 minutes t = 190 degrees. The finished biscuit must be cooled without removing it from the mold, then carefully transferred to a plate.

While the cake is cooling, preparing the yogurt base . To do this, put yogurt in a bowl + sugar + vanillin (or vanilla sugar) and beat until the sugar dissolves. If your yogurt is sweet, then of course you don’t need sugar!

Dissolve the swollen gelatin until transparent on the stove (do not boil!) and pour into yogurt with vigorous stirring.

Whip the chilled cream until stiff peaks form. Add yogurt to the cream in portions.

Let's start forming our cake. We wrap the side of the springform pan with cling film and place it on the cooled sponge cake.

Cut the pineapple rings in half. Place 4-5 tablespoons of creamy yoghurt cream on the cake, spread over the cake. Place pineapple halves along the edge.

Pour in the remaining cream and smooth it out. Top with cling film and refrigerate for 2-3 hours.

While the cake is cooling, prepare the final jelly filling . Dissolve the swollen gelatin in hot pineapple syrup from a jar. Cool.

And finally finishing the preparation . Decorate the cooled yogurt cake with the remaining pineapple halves along the edge, and fill the middle with pieces of canned pineapple. Pour in the cooled syrup with gelatin so that the layer of pineapples is completely covered with gelatin filling.

Cover the top again with cling film and refrigerate overnight or for 5-6 hours until the gelatin has completely hardened. Remove the side of the springform pan and remove the film. Delicious yogurt cake is ready, very appetizing!

BON APPETIT!

Dessert for today 🙂 — decoration of a fruit plate (pineapple, melon, orange, grapes, strawberries)

Yogurt cake is a dessert option that is perfect for those with a sweet tooth who don’t like fatty and heavy treats. It is tender, airy, tasty and very light. Making yogurt cake at home is easy. Culinary experts from all over the world advise even those who have never baked to try it.
The yogurt-based cake is prepared in two versions: with a sponge cake, which requires baking, and without it, based on gelatin. In the second option, the cake is simply cooled and frozen in the freezer.

Yogurt cake with caramel

The yogurt cake according to this recipe is prepared on a sponge cake, but it only acts as a form for the delicacy. The bulk of the filling is yogurt, but caramel and apples add interesting notes to the delicacy. Since apples are a year-round fruit, you can prepare such a dessert at any time of the year and the dessert will not break your pocket. For the listed amount of ingredients you will need a mold of 21-23 centimeters.

For the biscuit:

3 eggs;
130 grams of sugar;
115 grams of flour.

For cream:

400 grams of Greek yogurt;
150 milliliters of heavy cream;
100 grams of powdered sugar;
15 grams of gelatin;
3 tablespoons of water.

For caramel:

150 grams of sugar;
110 grams of butter;
90 milliliters heavy cream.

Apple base:

3 large apples;
40 grams of butter;
3 tablespoons sugar.

Preparation:

The whites should be separated from the yolks and placed in a separate cup. Beat the whites at the minimum speed of the mixer. Add sugar one teaspoon at a time, continuing to beat. You can add vanilla if you wish. Beat until stiff peaks form.
When the peaks are stiff and the mass is white and dense, you should add the stirred egg whites. It is advisable to pour them in 1 spoon at a time and continue to beat the mass.

To prepare a delicate caramel, place the sugar in a thick-bottomed ladle. Place on medium heat. Stirring constantly, bring the mixture to a boil. You need to cook it until the sugar is completely dissolved. The mass should acquire an amber color. Without removing the ladle from the heat, add the butter, previously cut into small pieces. Mix everything thoroughly.

Heat the cream and pour it into the mixture in a thin stream. Stir. The mass should be smooth and homogeneous. Remove the ladle from the heat and let the mixture cool completely. Let's start preparing the yogurt cream. To do this, whip the cream with powdered sugar and put the mixture in the refrigerator to cool.

Put the frying pan on fire. Next, add the butter and melt it. Place apples and sugar on frying surface. Stirring constantly, cook for up to 7 minutes. Take out the yoghurt base with the sponge cake. Using a pastry bag, spread the caramel. You can spoon it out, but it should be evenly distributed around the entire perimeter.

This yogurt cake tastes amazing. Its highlight can be called the fruit filling, as well as the cake, which is made on the basis of milk cookies and condensed milk. There is no need to bake this delicacy. Therefore, it is very easy to prepare and takes much less time.

Ingredients

For the base:

200 grams of shortbread cookies;
70 grams of butter;
2 tablespoons of condensed milk.

For cream:

200 grams of heavy cream;
250 grams of natural yogurt;
70 grams of sugar;
1 tablespoon lemon juice;
12 grams of gelatin;
0.5 cups of boiled water;
2 bananas;
2 canned peaches;
50 grams of raspberries.

For decoration:

10 pieces of raspberries;
almond petals.

Preparation:

First of all, prepare the base for the yogurt cake. To do this, grind the butter cookies in a blender until crumbly.
Soften the butter and add to the crumbs. Pour in condensed milk, mix the whole mixture well.
Prepare a springform pan with a diameter of 20 centimeters. Lay out the base, level it evenly, and then put it in the refrigerator to cool for half an hour.
Pour gelatin with water and let it swell. If the package says that to prepare gelatin you need to heat it, then put the cup on the fire and wait until it completely dissolves.
Cut the peaches into very small cubes.
Pour the cream into a separate cup, beat with a mixer at medium speed, add sugar in portions.
Place yogurt, gelatin and lemon juice in a cup with whipped cream. Add peaches, raspberries. By the way, raspberries can be taken fresh or frozen. Mix everything well with a silicone spatula.
Place banana cut into thin rings on the base.
Pour yoghurt cream over everything, cover with cling film, and put the cake in the refrigerator for 4 hours. It is advisable to refrigerate the cake overnight.
Fry the almonds in a dry frying pan. The next morning, decorate the cake with raspberries and sprinkle with almonds.

French yogurt cake

Yogurt cakes are very popular in the country, which has a motto such as, freedom, equality, brotherhood. This is in France. It is there that you can try yogurt cake in almost every pastry shop, which is prepared according to unique recipes.

In order to properly bake a yogurt cake at home, you should strictly follow the proportions, and also follow the step-by-step recipe without deviating from it. French yogurt cake turns out to be unusually tender, not cloyingly sweet and light, despite the fact that it is made on the basis of sponge cakes.

Ingredients:

1 cup of sugar;
1 lemon;
2 cups of flour;
1 teaspoon baking powder;
a pinch of salt;
3 eggs;
2.5 cups of yogurt;
0.5 teaspoon vanilla extract;
1⁄4 cup refined oil;
2 tablespoons of powdered sugar;
100 grams of butter;
500 grams of strawberries;
500 milliliters of heavy cream;
200 grams of strawberry jam.

Preparation:

Lemon should be rinsed well under running water and wiped thoroughly with a napkin. Grate the zest on a fine grater, then mix it with sugar. You need to ensure that the lemon juice is well absorbed into the sugar.
In a bowl, mix 1.5 cups of sifted flour, baking powder, and salt.
Separately, beat eggs with 1.5 cups of yogurt. Pour in vanilla extract, add zest, mix everything well. Next, add flour in portions and mix. Pour vegetable oil into the resulting dough. The dough should turn out like liquid sour cream.
Grease the mold with butter and pour half a cup of flour around the entire perimeter. Pour out the dough. Preheat the oven to 175 degrees and bake the biscuit for half an hour.
Cut the strawberries into thin slices.
It is advisable to mix cream with a fat content of at least 30% with powdered sugar and half a teaspoon of vanillin. Beat at medium speed. Pour in the remaining yogurt and beat well again until the mixture is thick.
Cool the cake on a wire rack and then cut it horizontally into two parts.
Place the first cake layer in the mold and generously coat it with strawberry jam, then spread the yogurt cream and strawberries. Cover with the second cake layer, spread with filling and decorate with fresh strawberries.
When preparing a yogurt cake, you can use any fruits and berries as a filling. You can use them for decoration. In order for the cake to have a dense consistency, the gelatin should be soaked in less water than indicated in the instructions on the package.

Hi all! Today I want to teach you a no-bake recipe for yoghurt cream cake with pineapple. I very often make step-by-step photo recipes for my beloved husband and daughter, who simply adore the sweets I prepare. The cake turns out wonderful, the tender and fairly low-calorie mousse goes well with pineapples.

What we need:

1. Wheat flour – 50 gr.

2. Starch (potato or corn) – 20 g.

3. Chicken eggs – 2 pcs.

4. Sugar – 50 gr.

5. Vanillin – 10 gr.

6. Baking powder - 1 tsp.

For the cream you will need:

1. Natural yogurt – 600 gr.

2. Heavy cream – 400 gr.

3. Vanillin – 10 gr.

4. Sugar – 130 gr.

5. Gelatin – 25 gr.

6. Pineapple rings – 1 jar

7. Pineapple pieces – 1 can

For the jelly:

1. Pineapple syrup – 300 gr.

2. Water 50 gr.

3. Gelatin – 10 gr.

If you don't have pineapples, you can use strawberries, kiwi, bananas and any other fruit.

So, let's start cooking:

1. Pour gelatin with cold boiled water, stir. Leave to swell.

2. Mix the sifted flour with starch and baking powder.

4. Now carefully, in several stages, pour the flour mixture into them, stirring constantly.

5. Line the bottom of the mold with baking paper, without greasing the sides. Distribute the dough evenly.

6. Place the pan in an oven preheated to 190 degrees for 15 minutes.

Let's start baking:

7. Cool the biscuit to room temperature.

8. Remove the biscuit from the mold.

9. Wrap the sides of the springform pan with cling film. Place the biscuit there.

10. Cut the pineapples in half and leave them alone for now, mix the yogurt with sugar and vanilla, and beat.
Heat the gelatin in a water bath and carefully pour it into the yogurt.

11. Whisk the cooled cream until it becomes thick. Carefully, preferably smoothly and in several steps, pour the yogurt mixture into it.

12. Grease the top of the sponge cake with yogurt mixture (this will be cream), and place pineapple half rings on the sides.

13. They also need to be coated thoroughly so that it covers the cake and put in the refrigerator for 2-3 hours.

14. Pour gelatin with cold water and let it swell. Then we heat it again and melt it completely in a water bath. Mix with pineapple juice and cool slightly.

15. Take the cake out of the refrigerator and place pineapple pieces on it.

Distribute the jelly layer:

16. Pour over the jelly, distributing it evenly.

17. Place in the refrigerator for 5-7 hours. We remove it, free it from the film and form.

18. Cut into beautiful pieces and try. Bon appetit!

Despite the apparent complexity, you can be sure that there is nothing difficult in how to prepare a curd and yogurt cake, especially if you use my recipe with step-by-step photos.

Try it too! Instead of cream, it would be nice to use cottage cheese; a cake with chocolate cream also turns out delicious.

You can serve the cake with tea or coffee. If desired, you can sprinkle with chocolate, decorate with whipped cream or nuts. Try adding cognac or coffee to the dough and “playing” with the ingredients.

Cook only from fresh ingredients and don’t be afraid to experiment! You can save on many things, not on your own health, food and education.

Subscribe to the blog, share this recipe with friends and receive unique cash prizes from Alexander Afanasyev for active discussion of dishes! Make other delicious dishes and desserts - like tiramisu, biscotti and more. See you again on the pages of the best culinary blog in RuNet, your Masha Parker!

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