Yogurt sponge cake cream recipe. Yogurt cream for cake: delicious recipes with photos

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

V this recipe gelatin is used to thicken the mass. Other thickeners can be used in place of gelatin, such as agar-agar, which is made from brown seaweed.

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

For soufflé

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

For the test

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

Pour cream over gelatin and leave to swell.

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

Add butter to the dry mixture and mix thoroughly until homogeneous mass.

To make the dough easier to knead, the butter must be taken out of the refrigerator in advance so that it becomes soft.

Transfer the resulting dough to a baking dish and send to an oven preheated to 180C and bake until golden brown.

Transfer the fruits to 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, strawberry, raspberry, or even nuts. By the way, the yoghurt cake is delicious with blueberries.

Add sugar to yogurt with fruit.

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

The cream in which you soaked the gelatin must be put on water bath to completely dissolve the gelatin. However, do not allow the mass to boil.

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

Line the bottom of the split form with parchment paper and place the cake. Pour the cake on top with a liquid mass and send our yoghurt cake to the refrigerator for 4-6 hours.

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

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

We decorate the cake to your taste. You can sprinkle with grated chocolate, coconut on top.

Recipe 2, step by step: pineapple yoghurt cake

The cake turns out to be wonderful, 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 gelatin cream does not require effort, and everyone can bake a biscuit.

• 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.
• Fatter cream - 400 gr.
• Vanillin - 10 gr.
• Sugar - 130 gr.
• Gelatin - 25 gr.
• Pineapple rings - 1 can
• Pineapple slices - 1 can

for jelly:

• Pineapple syrup - 300 gr.
• Water 50 gr.
• Gelatin - 10 gr.

Pour gelatin with cold boiled water, mix. 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 to them, stirring constantly.

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

We put the form in an oven preheated to 190 degrees for 15 minutes.

Cool the biscuit to room temperature.

We remove the biscuit from the mold.

We wrap the sides of the split form with cling film. We put a biscuit there.

Cut pineapples in half and do not touch yet, mix yogurt with sugar and vanilla, beat.

Heat the gelatin in a water bath, carefully pour it over the yogurt.

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

Lubricate the top of the biscuit with yoghurt mass (this will be a cream), and put half rings of pineapples on the sides.

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

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

We take the cake out of the refrigerator, put pineapple pieces on it.

Water the jelly, evenly distributing it.

We put in the refrigerator for 5-7 hours. We extract, release from the film and form.

Cut into beautiful pieces and taste. Bon Appetit!

Recipe 3: the most delicate yoghurt cake with berry jelly

We all think about healthy and non-high-calorie nutrition, which is why we will cook today light cake on homemade yogurt. It is very simple to make it, and how beautiful it turns out is a feast for the eyes.

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

The first step is to make yogurt at home. We need 1 liter of pasteurized milk and 1 bag of yogurt starter. We dilute the starter culture in milk and cover it overnight in a warm place. In the morning, we have a thick and tasty natural yogurt ready.

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

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

At this time, you can make the top berry layer. We need 200 ml of boiling water, a guest of berries, I took black currants and 1 sachet 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 cook it, but it turns out to be 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 gr
• vanilla sugar - 15 gr
• natural yogurt - 500 gr
• icing sugar - 150 gr
• cream 35% fat - 300 ml
• canned pineapples - 1 can
• gelatin - 10 gr

Let's make a cream for the cake. Take a glass deep bowl and place the thick, natural yogurt in it. It must be absolutely clean, without dyes and various flavors.

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

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

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

Into chilled creamy mass add the remaining 150 ml of cream and continue whisking with a mixer. Beat this time until a thick, dense foam forms.

Add whipped cream gradually to the yoghurt mixture. Add one third first and mix thoroughly with a spatula. Then add the remaining cream in two more steps. Mix the future cream well, cover with cling film and refrigerate.

In the meantime, we will prepare our healthy biscuit. Mix eggs with sugar in a separate container.

Stir them well and let stand for a few minutes to completely dissolve the sugar. Then take a mixer, set the maximum speed and beat until the volume has increased 4-5 times.

Now let's get down to the most interesting ingredient in the yogurt cake. If you have frozen spinach, remove and thaw. Spinach must be squeezed out of excess liquid by gently squeezing. Add vegetable oil to the spinach and beat in a blender until smooth, so that whole particles of spinach leaves are not met.

Add the beaten eggs and sugar to the chopped spinach. Beat well with a mixer. In the meantime, sift wheat flour with baking powder for dough. Gradually add flour to spinach and mix thoroughly. It is not worth pouring all the flour right away, because if you added small eggs, then you will need a little less flour. The spinach dough should be firm 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 the spinach dough in a mold. Preheat oven to 180 degrees and bake for 40 minutes. It is advisable to take a form with a diameter of 25-27 centimeters. You can bake a spinach cake in a multicooker (this is the option shown in the photo), set the time and temperature to the same as for the oven, or select the "Baking" mode (in this case, the cake will take longer to bake: 55-60 minutes).

After the biscuit is baked, let it cool down a little, only after that you can remove it from the mold or multicooker. While it cools down, take the cream out of the fridge, let it warm up a little - this will make it easier to apply it to the baked biscuit.

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

Open the pineapple jar and drain the syrup into a separate container. Take a silicone brush and brush the first and second crust with pineapple syrup: this will make the yoghurt cake juicier and more saturated.

Let's start collecting our cake. Put the first cake of the future cake on a dish and grease it generously with cream. Canned pineapple lay on top. If you don't want to stack whole rings, you can cut them into small cubes.

Follow the pineapple with a second crust and apply the rest of the yoghurt cream. Spread the cream gently over the sides of the cake.

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

Put the crumbs in your hand and sprinkle generously on all sides of the yoghurt cake, paying special attention to the sides. Make sure that you cannot see through the green crumbs white cream... Due to the crushed crumbs, it looks like fluffy.

Place the yoghurt cake in the refrigerator for a few hours to fully soak. You can decorate it with whatever you want. However, red berries on a green background will look very colorful and contrasting (you can put strawberries or raspberries).

After a night in the refrigerator, you can cut an extraordinary beautiful yoghurt cake.

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

Light, tender and fluffy yoghurt cake. Great treat for guests and kids. Not in vain French pastry chefs came up with this incredible cake.

• Sour cream 200 gr
• Wheat flour top grade 150 g
• Chicken egg 3 pcs
• Sugar 100 gr
• Soda 1 tsp
• Gelatin 15 gr
• Yogurt 300 ml
• Vanilla sugar 1 gr
• 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 form or cover with parchment. Pour half of 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 a fire until it boils.

Mix yogurt with powdered sugar, vanilla and cream. Mix. Add melted gelatin and set aside in the cold for an hour. After a while, take out and beat 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. cut out the same circles with a glass, with recesses.

Then put the cake, pour with cream, again the cake-cream and fix with the cake.

At the end, you can sprinkle the top with powder, cocoa, or garnish with fruit. Bon Appetit.

Recipe 6 simple: delicious yoghurt jelly cake

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

To prepare the biscuit, take the eggs, separate the whites from the yolks

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

Then beat the whites separately until they form a foam.

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

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

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

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

Pour the dissolved gelatin into yogurt and mix well

When the biscuit is cooked, you need to place it in a high container, with a diameter slightly smaller than the diameter of the biscuit itself, so that it lies firmly on the bottom. Pour yogurt with gelatin on top of the biscuit and put in the refrigerator to solidify.

When the cake hardens, takes it out of the container.

To make it easier to get the cake out of the mold, you can walk along the edges with a hot knife. We spread the cake on a dish, decorate as desired.

Recipe 7: no baked 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 tablespoon. l.,
• sugar - 150 grams,
• water - 250 grams.

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

Meanwhile, other processes await us. Grind the cookies into small crumbs.

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

We line a split form baking paper and on the bottom we put a cookie crumb, placing it evenly, without gaps along the bottom.

Cut the fruit: bananas into slices and peaches into slices.

Spread the banana layer on top of the cookie crust.

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

Pour the swollen gelatin into the yogurt, stir the mass. So gelatin is unsweetened, so sugar must be added. It may seem to someone that the yogurt is already sweet, but do not forget that we diluted the gelatin in a whole glass of water and this mass is all unsweetened.

Pour the jelly yogurt over the cake. Why on the sly? In order not to knock bananas out of place.

Put the peach slices on the jelly and put the cake in the refrigerator to solidify. The cake will harden for about 2 hours.

Serve a wonderful frozen yoghurt cake.

Recipe 8: blueberry yogurt cake with berries

Awesome a tasty cake with the most delicate cream based on yogurt. Ideal for sweets lovers who have to restrict calories: vanilla biscuit oil-free, oil-free yoghurt cream.

• 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, let's make a vanilla biscuit. Separate the whites from the yolks in 2 eggs. Mix the remaining egg and 2 yolks with the 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 tight foam. The whites should be at room temperature, then it will be easier to beat. I also recommend adding a pinch of salt.

Mix the egg whites into the dough with a spoon and stir. Stir from top to bottom in a folding motion.

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

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

Preparing the blueberry-yoghurt 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. We take it out of the split form.

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

Let's go back to the stuffing. The blueberry mixture has cooled to a hand-tolerable temperature.

Add yogurt to the cooled berry mixture. I had homemade natural yoghurt, you can take purchased natural yogurt without additives. Just not 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 it to 60 C, stirring constantly, so that all the crystals dissolve. Do not boil! Cool it down.

Pour the gelatin into the filling, whisking.

Whisk the cream lightly and add to the filling. Whisk everything together again. And pour over a biscuit base.

We send the cake to the refrigerator for 2 hours until the filling is completely solidified.

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

The main advantage of such a cream is its lightness. And this applies to both taste, and to the technique of its preparation. If you are tired of butter cream and want something less greasy, then this recipe is for you.

In general, I believe that this cream is just a summer option. Agree that in the heat you want something less high-calorie in combination with fruits and berries. And a cream of yogurt and cream is perfect.

A few words about necessary ingredients... We need fatty cream from 30%, it must be cold and fresh. Before whipping, it is better to put them in the freezer for 30 minutes along with the whisks and the mixer bowl.

Yogurt should be taken with maximum fat content. Not drinking! This is important, otherwise the whole cream will leak. This time I had 8%, this is the maximum that I have met. Usually, I use Vologda 6% yogurt, but since I am now in another city I took Fruttis for a sample. I didn’t like the yogurt itself, it’s sourish. Next time I will give preference to Activia or Danone.

I always take yogurt with the same filler as the berries in the layer. This time I have a combination of strawberry yogurt and fresh strawberries. This is a very successful filling, but my favorite is the peach one.

The cream can be stabilized in two ways: with gelatin and with a cream thickener. I always do it according to the second option, it's much easier and the result is predictable. Gelatin must be taken checked and very carefully injected into the cream, otherwise it can grab into lumps, which is then quite noticeable in the cream.

I take this thickener.

So, how to make yoghurt cream with cream for biscuit cakes at home, a recipe with a photo step by step.

Ingredients:

1. 400 gr cream (33% in my case)
2. 200 gr. yoghurt (6% -8%)
3. 2 packs of cream thickener
4. 100 grams of powdered sugar (to taste)

Preparation:

The preparation of this cream is extremely simple. Pour the cream into the mixer bowl, add the powder and 2 packs of our thickener. The amount of sugar can vary, a lot depends on the yogurt itself, on how sweet it is. By the way, I didn't like the powder in the photo either. It is lumpy and dissolves very poorly (I did it recently, and so small grains remained in the glaze on my gingerbread cookies), in general I do not recommend it.

Whisk our cream until a dense peak. With my mixer power (600 watts), it takes me 3-5 minutes to complete the whole process. More details about whipping cream can be found in my article -.

How do you know if the cream is whipped? If you turn the bowl upside down, the whipped cream stays in place.

Next, simply mix our yoghurt with the whipped cream with a silicone spatula. We try to do this very carefully in order to preserve all the tenderness of the structure. Yogurt should be cold! About the same temperature as the cream.

That's it, our cream is ready. Isn't it easy? And also insanely delicious!

If suddenly, you cannot find such thickeners in your city (which is quite acceptable in small towns, and even more so in villages). Then we prepare this cream with gelatin. We need 10 grams of gelatin for this serving.

I would advise you to take gelatin from Dr. Oetker. It has been checked by me personally more than once, and has never failed.

I always go for the instant option. Filled with warm water (no higher than 60º), stirred until dissolved and ready. No need to wait for it to swell. Dissolve gelatin in a ratio of 1: 5 to water. That is, we take 50 grams of water for 10 grams of gelatin.

Another insanely convenient option is sheet gelatin, in general you can safely fill it with water without measuring out grams, since it absorbs exactly the amount of water that it needs. The most common type of gelatin sheet in the photo.

Ready gelatin (if you have another company, then use the instructions, there is usually written in detail how to prepare it) add to the cream after they already keep their shape well. Pour the gelatin in a thin stream while whipping (the speed should be reduced to medium).

This is how it looks in the cut in the cake. This, yoghurt cream and peaches. The cake is lined up on top. All links are clickable, recipes are available for you.

It will not work to level the cake with this cream. Other creams are suitable for this, such as,. All the recipes are on the blog, click on the name of the cream and you will be taken to the desired page.

Delicious cakes and bon appetit.

Natural yogurt is an excellent salvation for those with a sweet tooth. Anyone who follows their figure and strives to lose weight can safely use this product.

This unique dairy product has extremely healthy qualities, it is tasty and does not contain many calories. It is for this reason that you can eat it at least every day.

Today, on the shelves of modern stores, you can find several types of similar products from different manufacturers.

Yoghurt cakes are very popular, because you can pamper yourself with a dessert, which is also very tasty, without worrying about a set of extra pounds.

Such a cake also looks like a real confectionery masterpiece, and therefore can take pride of place at a festive tea party. Look at the photo in person.

Basic cooking principles

The cake is based on a light cream. Yoghurt cream for biscuit cake has a light consistency, delicate taste, piquant lactic acidity, and is also able to perfectly combine with berries.

You can make sour cream yoghurt cream for a cake with cherries, strawberries, raspberries or black currants for your family at home.

The mass will have a deep taste of sour cream and berries. This combination can be used as a separate dish.

Berry and yoghurt desserts are magical in taste, and even have a minimal sugar content. It turns out that this is another dish that can be eaten on a diet.

Prepare a cream based on yoghurt, both home and industrial production, cream and gelatin. Thanks to the latest product, the cream retains its shape, does not spread and hardens perfectly.

You can knead the yogurt cake cream without gelatin, then you should use agar agar. It will freeze even when room temperature, you do not need to soak the thickener. The choice is yours.

Thanks to the addition of whipped cream to the cream, the mass becomes airy. During active whipping, there is a possibility that the composition will begin to exfoliate, creamy liquid and flakes will appear separately. Do not let this happen!

An important rule is to whip the cream vigorously, but do not forget about the sense of proportion. Only a dense cap forms on the mass, turn off the device immediately. The best way to beat is with a mixer.

The main advantage of yoghurt cream, when compared to other sweet masses, is its low fat content.

The thing is that yogurt is a natural living product, especially if you decide to make it at home.

It is exclusively beneficial to the gastrointestinal tract, normalizes the digestive process, and therefore experts indicate its use for healthy eating... Yoghurt has a special refreshing tart flavor, but the texture is similar to pudding.

Contains extremely beneficial bacteria that can convert lactose into lactic acid and release a number of active substances that contribute to better absorption of calcium. Already this element is in yogurt in excess!

Natural yogurt has an excellent effect on the normalization of fat metabolism in the body, and therefore will be a salvation for those people who adore sweets, but are forced to fight extra pounds.

The cream is easy to prepare, and even provides for the use of those products that are likely to be at your fingertips at home.

I painted each recipe from the article step by step, and therefore there should be no problems with the preparation of the cream. Well, it's time to choose a recipe and prepare a delicious, healthy dessert for your family!

A very easy yoghurt cream cake recipe

Components:

0.5 liter homemade milk; 1 pack. starter cultures for yogurt; 5 tbsp fruit flavored syrup; 4 tbsp. boiled water; 2 tbsp gelatin.

Cooking Algorithm:

1. I boil the milk, cool it to room temperature, add the sourdough, stir and pour it into glasses. I make natural yoghurt in a yoghurt maker, setting the program to 8 hours. Or you can even do without the appliance, leaving the yogurt in glasses in a saucepan wrapped in a warm homemade blanket. You also need to stand for 8 hours.
2. Pour gelatin with boiled water. I give 1.5 hours for the mass to swell.
3. I send syrup to a water bath, cook, but make sure that the mass does not boil. I take it off the heat and let it cool down.
4. I add yogurt. I stir it.
5. The custard yoghurt is ready. Collecting the cake. I fill the cakes with a generous creamy mass. I put the cake in a mold with high detachable sides. In it, I send the cake to the refrigerator so that it freezes before serving.

Airy custard with yoghurt for a delicious cake

Sponge cakes go well with light airy creams on natural yogurt. Its recipe is presented a little below.

Components:

2 tbsp heavy cream; 550 ml natural yogurt; 200 gr. Sahara; 100 ml of water; 150 ml lemon juice; 1 pack. gelatin.

Cooking Algorithm:

1. Pour yogurt into a bowl, add sugar. I interrupt the composition with a mixer for 10 minutes.
2. I pour in lemon juice in a thin stream. Beat the mass again, the sugar needs to be completely dissolved.
3. I pour water into the bowl, send it to boil. Let the mass cool to room temperature and add gelatin. I stir thoroughly so that there are no lumps.
4. I pour the gelatin into the cream, beat it.
5. In a bowl I mix the sugar and chilled cream. It is necessary to get a persistent foam.
6. I mix 2 masses together and send for 2 hours in the cold, covering the bowl with a lid. I take out and grease the biscuit cake.

A portion of cake with yoghurt cream will not harm the figure, but it will cheer everyone up during tea drinking. Bon Appetit!

Curd yoghurt cream for a delicious cake

The curd yoghurt cream will have a delicate and airy texture. It is prepared from related products: yogurt and cottage cheese.

Of course, it's better to take homemade cottage cheese, but if there is none, buy a store product, but you have previously tested it for high quality.

So, we begin to prepare curd-yoghurt creamy mass.

Components:

0.5 kg of cottage cheese; 0.5 tbsp. water; 50 gr. nat. yogurt; 1 pack. gelatin; 0.5 tbsp. Sahara.

Cooking Algorithm:

1. I fill the gelatin package with water. I let him swell. Read the instructions, the exact time will be indicated there.
2. I dissolve gelatin on fire, constantly stirring. It is important that the mass does not boil, then the cream can harden. It is better to do this in a water bath, the solution in this case will not be able to boil.
3. I remove the gelatin from the heat and let it cool. It is necessary that the mass is at room temperature.
4. I grind the mass of cottage cheese using a sieve or an electric meat grinder. I add sugar to the cottage cheese, interrupt so that the crystals all dissolve. The amount of sugar can be varied depending on the desire to mix the curd-yoghurt mass sweeter.
5. Beat the mass and pour in the slurry with gelatin. I send it to the cold for 2 hours. The curd-yoghurt cream will harden and thicken, and therefore all that remains is to grease the biscuit cake cakes.

If the curd-yoghurt cream remains after assembling the cake, you can put it in a beautiful bowl, decorate with fruit and serve as well.

Get a small original yoghurt dessert with a minimum number of calories!

• To make yoghurt cream at home, use medium-calorie foods or homemade. Skim cheese, sour cream and other fermented milk products will prevent the cream from hardening, and will make it almost tasteless. It is necessary to reduce calorie content by reducing the amount of sugar introduced. You should not be fanatical about the issue of calorie content, take milk with 3.2 percent fat, nat. yoghurts - 5%. Only in this case the cream will be thick, plastic.
• Yoghurt and sah. powder must be interrupted for 6 minutes at medium mixer speed.
• To make the mass even more airy, you need sugar. sift the powder with a simple kitchen sieve before adding to the mixture.
• Sour cream yoghurt cream composition can be stored for a week, provided it is placed in a food container with an airtight lid.
• The cream mass can be used not only for different types dough for cakes, but also grease pancakes, pancakes.
• The interlayer can be used to dress fruit salad or to decorate a serving of ice cream.
• To decorate a yoghurt dessert with cream in an original way, you can add food colorings or plain carrot juice.
• You can add flavor to the cream by adding cinnamon or vanilla to the composition.
• Decorate light dessert can be cream, right before serving it.
• If you are replacing gelatin with agar, you need to know the correct proportions. You can check them using dough. Enter tsp. solution in the freezer for 30 seconds. This time will be enough for the liquid to freeze. If this happens, then the treat with the creamy mass will surely solidify. In the opposite case, when the agar-agar remains liquid, you need to add a little more extract and add it to the creamy composition.

Try to cook delicious desserts at home, delighting the family healthy desserts homemade!

My video recipe

What makes cakes and pastries taste special? Cream, of course. Butter, custard, whipped cream - can be used for desserts different recipes... It is worth noting the yoghurt cream as it will make the cake airy and keep your waist slim. After all, there are not a lot of calories in it!

Yoghurt cream is made with gelatin and cream. It is thanks to these ingredients that it does not flow and hardens well. Otherwise, the consistency is too liquid. The finished yoghurt cake cream resembles a soufflé. It is just as airy and gentle.

When cooking, gelatin is soaked, but not heated. For those who don't like this product, agar agar can be used. This algae gelling agent is much stronger than gelatin in action.

When whipping cream for yoghurt, the main thing is not to overdo it. The finished mass, due to too strong whipping, most often stratifies, the cream is obtained with pieces of butter. Correctly whipped cream shouldn't be thick. If you scoop them up with a spoon, then the head of the mass is clearly visible.

Composition:

• Cottage cheese (preferably rustic) - 500 gr.
• Yogurt - 400 gr.
• Gelatin - 20 gr.
• Sugar - 4 tablespoons
• Water (juice) - 120 ml.

Preparation:

1. Fill the gelatin with water or juice for 40 minutes. During this time, we prepare cottage cheese. If it is grainy, pass it through a sieve. You can simply beat the pasty curd. Add yogurt to the mass and grind well again. Add sugar while whipping.
2. Put gelatin on low heat and heat until the crystals dissolve. Cool the mixture. Whisking yogurt and cottage cheese, pour the gelatin solution into them. Put the finished yoghurt-curd cream in the refrigerator for fixing. Then put it on the cake with a spoon. Flatten.
3. The cream can also be used as an independent dessert. To do this, put it in bowls, garnish with fruit or fill it with chocolate. Refrigerate until solidified.

Composition:

• Yogurt - 500 gr.
• Heavy cream (from 30 percent) - 300 gr.
• Powdered sugar - 3 tbsp. l.
• Gelatin - 30 gr.
• Juice - 150 gr. (you can use the same flavor as yogurt)

Preparation:

1. Pour the juice over the gelatin and let it stand to swell. Whip the cooled cream until it grows in size. Add powdered sugar. Whisk the yogurt lightly. Pour gelatin into it. Mix gently. Pour the yoghurt-gelatin mixture into the whipped cream in a thin stream. Stir the cream again.
2. Put the finished cakes in a detachable form. Apply to each cream, lay the cake on top. Leave to set in the refrigerator.
3. If you are afraid that the cream will be visible from under the cakes, you can wrap the cake in a biscuit. To do this, bake a layer of dough, and wrap it in shape, like a side. Then put the cakes and grease them with cream.
4. If you don't have cream, you can make cream without it.

Yoghurt cream with syrup

Composition:

• Yogurt - 400 gr.
• Jam syrup - 3 tablespoons
• Gelatin - 1, 5 tablespoons
• Water - ¾ st.

Preparation:

1. Dissolve gelatin in warm water... Add it to the water and let stand for 1 hour. Put the mixture on low heat and heat until the gelatin dissolves. Pour in the syrup. Watch out for the fire - the mixture must not boil! Excessive heating will prevent the finished yoghurt cream from hardening.
2. Next, you need to let the mixture cool and pour yogurt into it. Mix. Put the cake in a mold and pour the cream on top. Let the cake stand at room temperature, and then put in the refrigerator until it solidifies.
3. The cake is decorated with a fairly thick layer of yoghurt cream. When solidified, it will turn into a soufflé. A thin layer will not be felt. The amount of ingredients may vary. Usually 900 gr. products leave 20-30 gr. gelatin. When glorified in cakes, the cream can be combined with jam or thick jam... Also, sliced ​​fruits and berries are pre-laid on the cake.

Yoghurt cream is available for breakfast. It is healthy, perfectly nourishing and has a delicate taste.

Composition:

• Yogurt -125 ml.
• Gelatin - 30 gr.
• Milk - 5 tbsp. l.
• Syrup - 4 tbsp. l.
• Protein 1 egg
• Lemon juice - 1 tsp

Preparation:

1. Pour gelatin with water. Leave it to swell for 30-40 minutes. Add water to it, heat the mixture until dissolved. Cool the gelatin mixture. Add yogurt and syrup to it. Beat the cooled protein until peaks.
2. While whipping, pour lemon juice into it in a thin stream. Spoon the finished protein into the yoghurt mixture. Mix gently. Put the cream in bowls or bowls and refrigerate until it hardens completely (2-3 hours). Decorate the finished dessert to taste, pour over the syrup.

In the process of making homemade cakes, various creams are often used. As a rule, they contain butter, eggs and other high-calorie foods. Therefore, many people deny themselves the pleasure of eating a piece of homemade treats. However, such a sweet tooth still has a way out. Delicious can be light and low in calories. For this, the filling is made from yogurt and others. useful products... Such a cream will surely conquer you with its delicate taste and will not spoil your figure.

Cooking yoghurt cream for a biscuit cake

Making such a delicacy is not difficult. The main thing is to show a little skill and diligence.

So, to make yoghurt cream for a sponge cake, you should purchase:

• gelatin - 1 sachet;
• beet sugar - 1 glass;
• natural white yogurt - 500 ml;
• heavy cream- 2 glasses;
• or juice - about 70 ml;
• drinking water (for dissolving gelatin) - about 80 ml.

Cooking process

How to do it Pour all the yogurt into a deep bowl, add ½ cup of sugar to it, and then beat with a mixer until the sweet product dissolves. Next, lemon syrup is poured into the ingredients and mixed again until a fluffy mass is obtained (about 20 minutes). After that, gelatin is poured with plain water and allowed to swell. After 30 minutes, it is slightly warmed up over low heat. The resulting solution is poured into yogurt and beat well.

To do unusual cream from yogurt, you should definitely use heavy cream. Pour the rest of the sugar into them, and then beat until dissolved for about 8 minutes. After that, they are added to the yogurt and mixed until a homogeneous mass is obtained. In this form, it is covered with a lid and placed in the cold.

How to apply?

As you can see, yoghurt is quite easy to make. After it has been infused in the refrigerator for half an hour, it is taken out and applied to the cakes. With such a cream, your cake will become especially fluffy, delicious and tender.

Making yogurt cream with cottage cheese

There are many options for how to make yoghurt cream. If you want to make it more useful, then we suggest adding regular cottage cheese to it.

So, delicious cream for homemade cake requires using:

• natural white yogurt - 400 g;
• 5% granular cottage cheese - about 400 g;
• beet sugar - about 200 g;
• gelatin - about 20 g;
• filtered drinking water - about 80 ml.

Cooking method

Yoghurt cream for sponge cake is not only very healthy, but also delicious. Thanks to this filler homemade treat can serve for you as an excellent dessert for the festive table.

To prepare the cream, pouring drinking water into a deep bowl, and pouring all the gelatin powder. In this form, the ingredients are kept for about half an hour. At this time, the processing of other ingredients begins. For this, use a large bowl. It mixes sugar, low-fat cottage cheese and fresh natural yogurt. Beat all the ingredients well with a mixer, and then add the gelatinous mass, preheated on the stove.

These components should be mixed until you have a fluffy one. Once it is ready, you can safely use it to form a homemade sponge cake. They grease all the cakes with it, and then put them on top of each other. It is better to use fresh berries and fruits as a decoration for such a delicacy.

Cooking and yoghurt

Those who have tried yogurt and sour cream more than once say that this is the most delicious and delicate cake filler. It makes the cakes very soft and tender. Moreover, for the preparation of such a filling, it is not required to use gelatin, since the heavily whipped sour cream keeps its shape well, especially after a long holding in the refrigerator.

So, to prepare sour cream yoghurt cream, you need to purchase:

• natural white yogurt - 1.5 cups;
• fresh sour cream 30% fat - 1 glass;
• beet sugar - about 250 g.

How to make homemade cake cream?

As you can see, it doesn't take a lot of products to make such an unusual filler. Moreover, to make it, you will not need a lot of time. Perhaps this is the most affordable and easiest way to make yoghurt cream.

To implement the presented recipe, 30% fat sour cream is placed in a deep bowl from under the blender and about 125 g of sugar is added to it. In this form, the dairy product is whipped at the highest speed until it is converted into a fluffy and stable mass.

The same process is carried out with yoghurt. However, you should not expect this drink to become fluffy. It only needs to be beaten until the sugar added to it has completely melted.

Having prepared both parts of the cream, they are combined in one bowl. After that, they continue to stir with a mixer for about ¼ hour. As a result, you should get a homogeneous and rather thick fluffy mass. To make it convenient to spread the cream on the cakes, it is recommended to pre-stand it in the refrigerator (about half an hour).

Yoghurt impregnation for biscuit

Many housewives complain that their homemade cakes are quite dry. Therefore, to obtain a delicate and juicy delicacy, they use yoghurt impregnation. It is made from the following components:

• natural white yogurt - 300 ml;
• berry or fruit syrup - optional;
• beet sugar - about 200 g.

How to cook?

There is nothing difficult in preparing yoghurt soak. To begin with dairy product add beet sugar, and then beat it vigorously. After that, berry or fruit syrup(optional).

After obtaining a homogeneous and not very thick mass, all the cakes are abundantly lubricated with it, and then yogurt cream and various decorations are used.

Let's summarize

If you don't like homemade cakes with greasy oil creams then we recommend making them with yoghurt filling. Such a filling will not only reduce the calorie content of the dessert, but also make it more useful, tasty and nutritious.