Yogurt cake is based on mousse or cream made from natural yogurt. Various fruits and berries, chocolate chips or pieces of jelly are added to it. The dessert may be a whole layer of mousse, and may have a base of biscuit or crumbs of shortbread cookies. In any case, the delicacy turns out refreshing, sweet, vitamin and, importantly, low-calorie.
Material Content:
Yogurt Cake - Classic Recipe
This classic dessert on a hot day is able to compete with ice cream, and it is prepared from natural products taken in the following proportions:
- 20 g of gelatin;
- 50 ml of water;
- 500 ml of natural yogurt without fillers;
- 200 ml of fat (from 33%) cream for whipping;
- 100 g of sugar.
Recipe step by step:
- Soak gelatin in water for the time recommended on the package, then melt in a steam bath or in a microwave oven, not allowing the mixture to boil.
- Beat cream to the peaks with sugar, add yogurt and gelatin to the resulting lush mass. Pour the cake into the prepared form and leave to harden. After that, dessert can be served.
So that gelatin does not freeze with one lump, it should be “hardened”. In a dissolved gelatin, add a spoonful of yogurt (or yogurt with whipped cream), mix and introduce this mixture into the total mass.
How to make fruit dessert
The yogurt cake with fruits is easiest to cook, as in the classic recipe, mixing the yogurt base with chopped fruit. But you can make it on the basis of crushed shortbread cookies, or you can also in the form of a biscuit sandwich with a yogurt-fruit layer.
In this case, you will need:
- 2 ready-made biscuit cakes of 1.5 - 2 cm thick;
- 1000 ml of yogurt;
- 200 g of sugar (or to taste, depending on the sweetness of the fruit);
- 20 g of gelatin;
- 60 ml of water;
- 2 to 3 g of vanillin;
- 320 g of fruit and berries in any proportion (strawberries, raspberries, blueberries, bananas, oranges, kiwi, apples, pears and others).
Cooking Technology:
- Wash fruits, berries, dry and, if necessary, chop into small slices. Dissolve gelatin dissolved in water with yogurt whipped with sugar. Transfer fruits to this mixture and mix.
- At the bottom of the detachable form, lined with cling film, lay one biscuit cake, and cream with fruit on it. Flatten everything and cover with a second cake.
- Remove the cake in the cold, and when it has completely cooled, remove from the mold and decorate to your liking.
Curd Yogurt Cake
Cottage cheese and yogurt from ordinary sour-milk products can turn into a delicious cake, especially if you add them with fresh fruit-berries or, as in this case, canned cherries and bananas.
List of required ingredients:
- 400 ml of yogurt;
- 400 g of cottage cheese;
- 100 g of sugar;
- 100 ml of milk;
- 20 g of gelatin;
- 200 g sugar shortbread cookies;
- 200 g bananas;
- 200 g canned seedless cherries.
How to cook:
- To beat cottage cheese, sugar and yogurt with a blender until smooth. In the curd-yoghurt mass, add gelatin dissolved in milk.
- Pour a little cream of cottage cheese and yogurt into a deep form, lay on top a layer of biscuit broken into pieces, again a little cream, on it - a layer of cherries, cream and bananas. So repeat the layers until the products run out. The last layer should be cottage cheese and yogurt.
- Put the cake in the refrigerator to set. Then hold the mold with it for a minute in hot water so that it is easier to extract the dessert on a serving dish. Serve with chocolate chips or fruit.
Sponge cake with yogurt cream
To prepare a refreshing biscuit cake with yogurt cream and canned peaches in jelly, for the base cake you will need:
- 2 eggs;
- 75 g of sugar;
- 50 g of flour;
- 10 g butter;
- 2 - 3 g of vanillin.
Yogurt cream for biscuit cake is prepared from:
- 700 ml of thick yogurt;
- 170 g of powdered sugar;
- 25 g of instant gelatin in granules;
- 100 ml of hot water;
- 2 - 3 g of vanillin.
Additionally, for registration you will need:
- canned peaches to taste;
- 1 - 2 bags of jelly for the cake.
The sequence of actions:
- Beat eggs and sugar with a mixer at an average speed of 5 to 7 minutes. Then add vanilla, flour and melted, but not hot, butter to this foamy mass. Bake biscuit cake with a diameter of 22 cm from the resulting test.
- Beat yogurt with powdered sugar and vanilla, combine with gelatin dissolved in hot water. Place the cooled biscuit on the bottom of the detachable form, pour it on top with yogurt cream and put in the refrigerator for 2-4 hours.
- On top of the set cream, put slices of canned peach on top and pour in all the jelly. Put in the refrigerator until completely frozen.
Recipe for Kiwi and Banana
To make yogurt cake with exotic fruits such as kiwi and banana, you will need the following products:
- 200 g shortbread cookies;
- 70 g of soft butter;
- 4 medium kiwi
- 2 bananas;
- 500 ml of natural yogurt;
- 70 g (or to taste) of sugar;
- 20 g of gelatin;
- 60 ml of water.
Cooking sequence:
- Mash cookies into crumbs, mix with butter and tamp on the bottom of the split mold. This will be the basis of the future cake, which should be removed for 30 - 40 minutes in the refrigerator.
- Pour gelatin with water and leave to swell. Cut bananas into circles, and kiwi into small cubes. Sprinkle the green fruit with sugar, mix and heat for a couple of minutes over a fire to completely dissolve the sugar. Then allow the mass to cool.
- When the kiwi slices have cooled, mix them with room temperature yogurt and dissolved gelatin, add slices of banana and mix everything. Pour the resulting mass onto the base, which had time to “grab”, and remove for six hours in a cool place so that the dessert freezes.
Cake without baking
To make chocolate-banana yogurt cake without baking, you must prepare in advance:
- 200 g of cookies
- 100 g of melted butter;
- 400 ml of yogurt;
- 2 to 3 bananas;
- 100 ml of milk;
- 100 ml of water;
- 30 g of gelatin;
- 100 g of dark chocolate;
- 120 g of sugar.
Cooking without baking:
- Knead cookies into crumbs and mix with melted butter. From this mass in a detachable form we form the base, which we remove in the cold for solidification.
- Gelatin pre-soaked in water along with milk and chocolate should be sent to a fire and brought to a homogeneous state. Beat the yogurt with sour cream and gently introduce the chocolate-gelatin mixture into it.
- Peel the bananas, cut them in half lengthwise and lay on the base of the cookie. Gently pour the fruit on top with yogurt cream. After it hardens, decorate the dessert to your liking, for example, chocolate "spider line" or slices of banana.
Cooking a treat with strawberries
Yogurt cake with strawberries is prepared from the following ingredients:
- 200 g shortbread cookies;
- 50 g butter;
- 30 g of cocoa powder;
- 350 ml of yogurt;
- 300 g of strawberries;
- 200 g of cottage cheese;
- 210 ml cream;
- 125 g of sugar;
- 50 ml of milk (you can take strawberry juice for a more fruity taste);
- 20 g of gelatin.
Cooking:
- Send cookies, soft butter and cocoa to the blender bowl. With short pulses, turn these products into buttery chocolate chips.
- Cover the sides of the detachable shape with parchment (or acetate film) and ram the crumbs of cookies into it with an even layer. Put the base in the refrigerator for at least 20 minutes.
- For the filling, dissolve the gelatin in milk or juice. Smash the cottage cheese with yogurt and sugar with a hand blender into a homogeneous mass without lumps. Beat cold cream into a stable lush mass. Carefully combine all three components of the cream.
- Cut beautiful strawberries of the same size in half and cut outward along the perimeter of the form. Cut the rest of the strawberries into cubes, mix with cream and lay in a mold on top of the sand base.
- After the cream has hardened, the cake is ready to serve. It only needs to be removed from the mold and decorated to your liking.
Pineapple Yogurt Cake
For the biscuit base of a yogurt cake with pineapples, you must prepare:
- 2 eggs;
- 50 g of sugar;
- 10 g vanilla sugar;
- 50 g of flour;
- 20 g of starch;
- 5 g of baking powder.
The cream includes:
- 600 ml of yogurt;
- 400 ml of heavy cream;
- 140 g of sugar (including 10 g of vanilla);
- 25 g of gelatin;
- 1 can of pineapple rings and cubes.
Additionally, for jelly, you will need:
- 300 ml pineapple syrup;
- 50 ml of water;
- 10 g of gelatin
Working process:
- Gently mix the eggs and sugar into the foam with a mixture of flour, starch and baking powder. From the dough, what happens as a result, bake one biscuit cake.
- Beat yogurt, vanilla and regular sugar, mix with dissolved gelatin. Whip the cream separately and mix them with the yogurt mass.
- The sides of the detachable form, in which the biscuit was baked, line with cling film, put the biscuit on the bottom, around the half-rings of pineapples, and in the middle - yogurt cream mixed with pieces of fruit.
- Put the cake in the cold for several hours. Then, on top, beautifully lay out the pineapple rings, which should be filled with pineapple jelly.
- For another 5 - 7 hours, put the cake in the refrigerator. Before serving, remove the dessert from the mold.
With berry jelly
To prepare a bright yogurt cake with pieces of berry jelly, you need to take:
- 200 g shortbread cookies;
- 70 g of butter;
- 700 ml of yogurt;
- 40 g of gelatin;
- 120 g of sugar;
- 3 packs of dry mix for multi-colored jelly.
How to cook:
- Make jelly in accordance with the instructions on the package and pour into the mold so that its layer is not more than 1 cm.
- From cookies and butter, make crumbs, from which to form the base of the cake in another prepared form.
- Beat yogurt with sugar, mix with dissolved gelatin and multi-colored jelly cut into small cubes.Thoroughly mix everything and fill the cake mold with the yogurt-jelly mass. After the cream has hardened, the cake is ready to serve.
How to make blueberry dessert
Products from which the biscuit dough will be prepared:
- 120 g of sugar;
- 4 eggs;
- 120 g of flour.
Blueberry-yogurt cream is prepared from the following set of components:
- 400 ml of yogurt;
- 350 g blueberries;
- 200 g of sugar;
- 60 ml of lemon juice;
- 30 g of gelatin;
- 500 ml of heavy cream.
To make the sponge cake juicy, it is impregnated with a mixture of:
- 100 g blueberries;
- 50 ml of water;
- 40 g of sugar.
The jelly with red currants will be decorated on top of the cake, for which the proportions will be as follows:
- 70 g of Zhelfiks powder;
- 50 g of red currant berries.
How to make a blueberry yogurt cake:
- From eggs, sugar and flour, knead lush biscuit dough. Bake one cake from it, which, after cooling, cut lengthwise into two thinner layers.
- Heat blueberries with sugar and lemon juice over a fire to about 60 degrees. Then dissolve the gelatin in it and combine the mass with yogurt. Allow the yogurt-blueberry mixture to cool slightly, and then gently combine with whipped cream.
- Put one biscuit cake in the cake pan, cover it with sweet blueberry soaking, then put half the cream. Repeat the same with another cake.
- Put the dessert in the refrigerator for two hours. After this time, cover the jelly cake with currant berries, prepared in accordance with the instructions on the package.
Volcano Cake
The Volcano yogurt cake is not different in composition from the yogurt cakes already given (biscuit, yogurt cream and fruits), but the original design makes the dessert much more appetizing.
For chocolate biscuit you need:
- 5 eggs;
- 180 g of sugar;
- 8 g of vanilla sugar;
- 50 g of melted butter;
- 130 g of flour;
- 30 g of cocoa powder;
- 5 g of baking powder.
For the cream-fruit component you will need:
- 400 ml of yogurt;
- 400 ml of heavy cream;
- 850 g canned peaches in syrup;
- 50 g of powdered sugar;
- 15 g of gelatin.
The way to create a sweet "volcano":
- Foam eggs with sugar and mix with a mixture of dry biscuit ingredients. Then pour in non-hot liquid oil, mix the composition and bake a biscuit from the resulting chocolate dough. Cut the finished cake into three.
- Soak gelatin first, and then melt in peach syrup. Combine the gelling component with yogurt and whipped cream with powdered sugar. Add 2/3 diced peaches to the cream and mix.
- Soak one cake with peach syrup and lay on the bottom of the split ring to form desserts. At the second cake, cut out the middle, backing 1.5 - 2 cm from the edges. Put the resulting ring on the soaked cake, and soak the circle in syrup.
- Put 1/3 of the cream on the first cake, cover with a cut circle. Cut the third cake into 12 segments, which line along the walls of the ring, and put the remaining 2/3 of the cream inside.
- Press the segments a little to the center to make a pyramid. In the center, make a small depression in the cream and fill it with the remaining chopped peaches.
- After hardening, remove the cake from the ring and a little powder with icing sugar.
Just a few recipes, but what a scope for culinary fantasies! Experiment and create your own yogurt-based desserts. No less tasty and beautiful.
