Yogurt mousse cake. Pineapple yogurt cake Pineapple yogurt cake

Hello my dear hostesses and hosts! What are the plans for New Year?? No, well, what? Already, by the way, November is over - it's time to think about what we will put on the festive table. For those who even try for the holidays stick to diet food- my today's sponge cake based on light mousse with Greek yogurt, white chocolate and fruit, I have canned peaches.

I will not insist that this cake will help you lose weight, but compared to and, it is quite a diet cake, because most of it is simply air. Such mousse cakes are very popular today, not only because they are tasty and light, but also because, being a rather expensive pleasure, not so high in cost as it might seem at first glance.

The most primitive composition of such a mousse cake: an ordinary vanilla biscuit soaked in syrup and a layer of mousse. In this case, we have a yogurt-based mousse, which makes its composition even easier.

If a Greek yogurt required for this cake is not available to you, you can cook it yourself from homemade or store-bought yogurt. The only condition is that yogurt must be natural and pure - without any extraneous additives.

How to do it, tell you more.

How to make Greek yogurt for cake yourself?

And it's very easy to make it. The principle of preparation of Greek yogurt is similar to the method of preparation of cottage cheese, in which excess liquid is squeezed out of the original product. For today's cake, we need 250 gr. Greek yogurt, which is approximately 400 gr. regular natural yogurt.

To get started, make or buy natural yogurt (not drinkable!) with no sugar, preservatives, or any other additives. Ideally, natural yogurt should consist of only milk and sourdough yoghurt cultures.
We take a colander, put gauze moistened with water and squeezed out, folded in 3-4 layers, and spread the yogurt. We place the colander on a deep container so that the colander does not reach the bottom of this container. This is done so that the flowing liquid does not touch the yogurt.
We put this structure in the refrigerator for 4-6 hours. After this time, our homemade Greek yogurt is ready.

If you have the opportunity to hang the cheesecloth on the shelf of the refrigerator, then it will be even better and you won’t need a colander. And if it is winter and cold outside, then yogurt can be hung on the balcony, to the clothes dryer, for example.

Well, now let's proceed directly to the cake itself.

yogurt cake recipe

First, let's prepare a classic biscuit.

For the biscuit we need:

butter - 20 gr. + for mold lubrication
flour - 75 gr.
starch - 75 gr.
eggs - 225 gr. (4-5 pieces)
sugar - 150 gr.
salt - 1 pinch
vanillin - on the tip of a knife or vanilla sugar with natural vanilla - 1 sachet

It is better to bake a biscuit the day before making a cake so that the cake dries out a little for easy cutting. Read all the details about the proper baking of a biscuit here.

Step by step cooking

Impregnation for cakes:

water - 50 gr.

sugar - 50 gr.

rum, cognac or liquor - 1 tbsp.

In a small saucepan, mix water and sugar and bring to a boil. Remove from heat and mix with a spoonful of cognac. We remove to cool.

For filling:

canned peach halves - 6 pcs.

For yogurt mousse, take:

For the preparation of mousse, we can not do without cooking thermometer. If you want to be in trend, be sure to get yourself SUCH or even THIS IS .

sheet gelatin - 12 gr. (can find here )

milk - 250 ml

sugar - 100 gr.

egg yolks - 50 gr. (2-3 pieces)

grated rind of ½ lime or lemon

white chocolate, chopped - 75 gr.

Greek yogurt - 250 gr.

fat cream, from 33% - 200 gr. ( for example, such )

Cooking yogurt mousse with white chocolate based on English cream:

And now we form the yogurt cake:

Yoghurt mousse cake turns out to be very light and unsweetened - just what you need after a hearty New Year's feast.

Now let's see each other more often - I'm back and ready for the New Year's Eve fight))

And in order not to miss anything, subscribe to updates in the social. networks.

Until we meet again!

Good luck, love and patience.

We present to your attention a recipe for a very tasty cake that will conquer everyone with its amazing taste.

It turns out incredibly tender, fragrant, fresh and mega tasty. Such yogurt cakes are loved in every family. I often cook it for any events. Everyone will like it, and it is very easy to prepare. Gobbled up by guests with immense pleasure. I recommend every housewife take this recipe for a note. Save it so you don't lose it.

Required Ingredients

For biscuit

50 gr flour

20 gr starch

2 eggs

50 gr granulated sugar

10 gr vanilla sugar

3 gr baking powder

For cream

600 gr natural yogurt

400 gr cream 33%

130 gr granulated sugar

10 gr vanilla sugar

25 gr gelatin

70 ml water

1 can of pineapple rings

1 can of pineapple chunks

For jelly

300 ml pineapple syrup

50 ml water

10 gr gelatin

Starting the process

First of all, we send gelatin and water to a separate container. Mix everything well and leave to swell.

Sift flour into another bowl and combine with cornstarch and baking powder. We mix everything.

In the third container we place eggs, granulated sugar and vanilla sugar. Using a mixer, beat all 5 minutes. Without stopping in this process, add the flour mixture in several steps.

Take the bottom of a springform pan and line it with baking paper. Then put the prepared dough into the form and level it.

Then we send it to the oven, preheated to 190 degrees, for a quarter of an hour.

After the required time has elapsed, we take out the finished biscuit and leave it in the form for 10 minutes. Then we draw a knife along the edge of the mold and remove it to a dish.

We take the side of the detachable form and wrap it with a food form. Then we set it around the biscuit.

Take out the pineapple rings and cut them in half.

In a separate container, combine yogurt, granulated sugar and vanilla sugar. Mix everything with a whisk.

Melt gelatin in a water bath and pour it into kefir, stirring constantly.

Beat the chilled cream with a mixer until soft peaks. Then add the yogurt mixture here in several steps, gently mixing with a whisk after each addition.

Then grease the biscuit with the prepared cream. Then on the sides we install half rings of pineapple. We send the remaining cream and evenly distribute it. We send it to the refrigerator for a couple of hours.

Now in a separate container we place 10 g of gelatin and 50 ml of water. Mix and leave to swell.

Pour pineapple syrup into a saucepan and heat it up. Then add the prepared gelatin and, stirring constantly, completely dissolve it.

After the required time has elapsed, we take the cake out of the refrigerator and place pieces of pineapple on top. Then pour over the jelly, which had to cool beforehand. Distribute it evenly. We send the cake for 5-6 hours in the refrigerator.

After the required time has elapsed, we take it out and remove the detachable form. Remove the cling film and serve.

You may also like the recipe of which you will find on our Recipe Ideas website.

Enjoy your meal!

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. Dessert can be a solid layer of mousse, or it can have a base of biscuit or shortbread crumbs. In any case, the delicacy turns out to be refreshing, sweet, vitamin and, importantly, low-calorie.
This classic dessert on a hot day can 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 natural yogurt without fillers;
200 ml of fat (from 33%) whipping cream;
100 g 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, preventing the mixture from boiling.
Whip cream to peaks together with sugar, add yogurt and gelatin to the resulting lush mass. Pour the cake into the prepared mold and leave to harden. After that, dessert can be served.

So that gelatin does not freeze in one lump, it should be “hardened”. Add a spoonful of yogurt (or yogurt with whipped cream) to the dissolved gelatin, mix and add this mixture to the total mass.

How to make fruit dessert
Yogurt cake with fruit is easiest to make, as in the classic recipe, by mixing the yogurt base with chopped fruit. But you can make it on the basis of crushed shortbread cookies, or you can make it in the form of a biscuit sandwich with a yogurt-fruit layer.
In this case, you will need:
2 ready-made biscuit cakes 1.5 - 2 cm thick;
1000 ml of yogurt;
200 g sugar (or to taste, depending on the sweetness of the fruit);
20 g of gelatin;
60 ml of water;
2 - 3 g of vanillin;
320 g of fruits and berries in any proportion (strawberries, raspberries, blueberries, bananas, oranges, kiwi, apples, pears and others).

Cooking technology:
Wash fruits and berries, dry and, if necessary, chop into small slices. Combine gelatin dissolved in water with yogurt, whipped with sugar. Add fruit to this mixture and stir.
At the bottom of a detachable form lined with cling film, lay one biscuit cake, and cream with fruit on it. Smooth everything out and cover with a second cake layer.
Remove the cake from the cold, and when it has completely cooled, remove from the mold and decorate as you like.

Cottage cheese and yogurt cake
Cottage cheese and yogurt from ordinary fermented milk products can turn into an exquisite cake, especially if they are supplemented with fresh fruits and 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 pitted cherries.

How to cook:
Beat cottage cheese, sugar and yogurt with a blender until smooth. Introduce gelatin dissolved in milk into the curd-yoghurt mass.
Pour a little cream of cottage cheese and yogurt into a deep form, put a layer of biscuits broken into pieces on top, a little cream again, a layer of cherries, cream and bananas on it. So repeat the layers until the products run out. The last layer should be cottage cheese and yogurt.
Place the cake in the refrigerator to set. Then hold the mold with it for a minute in hot water to make it easier to remove the dessert onto a serving dish. Serve garnished with chocolate chips or fruit.

Sponge cake with yogurt cream
To prepare a refreshing sponge cake with yogurt cream and canned peaches in jelly, for the base cake you will need:
2 eggs;
75 g of sugar;
50 g flour;
10 g butter;
2 - 3 g of vanillin.

Yogurt cream for biscuit cake is prepared from:
700 ml 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, you will need:
canned peaches to taste;
1 - 2 bags of jelly for the cake.

Sequence of actions:
Beat eggs and sugar with a mixer at medium speed for 5-7 minutes. Then add vanilla, flour and melted, but not hot, butter to this foamy mass. From the resulting dough, bake a biscuit cake with a diameter of 22 cm.
Beat yogurt with powdered sugar and vanilla, combine with gelatin dissolved in hot water. Place a cooled biscuit on the bottom of a detachable form, pour yogurt cream on top of it and put it in the refrigerator for 2-4 hours.
Put slices of canned peach on top of the cream that has set and pour over all the jelly. Put in the refrigerator until completely solidified.

Kiwi and banana recipe
To make a yogurt cake with exotic fruits such as kiwi and banana, you will need the following products:
200 g shortbread cookies;
70 g soft butter;
4 medium kiwis;
2 bananas;
500 ml of natural yogurt;
70 g (or to taste) sugar;
20 g of gelatin;
60 ml of water.

Cooking sequence:
Break the biscuits into crumbs, mix with butter and tamp at the bottom of a detachable form. 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 slices, and kiwi into small cubes. Sprinkle green fruit with sugar, mix and heat for a couple of minutes on fire so that the sugar is completely dissolved. Then let the mass cool down.
When the kiwi slices have cooled, mix them with room temperature yogurt and dissolved gelatin, add banana circles and mix everything. Pour the resulting mass onto the base, which has managed to "grab", and remove for six hours in the cool, so that the dessert freezes.

Cake without baking
To prepare chocolate banana yogurt cake without baking, you must prepare in advance:
200 g cookies;
100 g of melted butter;
400 ml of yogurt;
2 - 3 bananas;
100 ml of milk;
100 ml of water;
30 g of gelatin;
100 g dark chocolate;
120 g sugar.

Cooking without baking:
Crush the 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, together with milk and chocolate, should be sent to the fire and brought to a homogeneous state. Beat yogurt with sour cream and gently fold in the chocolate-gelatin mixture.
Peel the bananas, cut into halves lengthwise and lay on the biscuit base. Gently top the fruit with yoghurt cream. After it hardens, decorate the dessert to your liking, for example, with a chocolate “cobweb” or banana slices.

Preparing a treat with strawberries
Strawberry Yogurt Cake is made with the following ingredients:
200 g shortbread cookies;
50 g butter;
30 g cocoa powder;
350 ml of yogurt;
300 g strawberries;
200 g of cottage cheese;
210 ml cream;
125 g sugar;
50 ml milk (you can take strawberry juice for a more fruity taste);
20 g gelatin.

Cooking:
Put cookies, soft butter and cocoa into the blender bowl. With short pulses, turn these products into buttery chocolate chips.
Line the sides of a detachable form with parchment (or acetate film) and tamp the cookie crumbs in it with an even layer. Place the base in the refrigerator for at least 20 minutes.
For the filling, dissolve the gelatin in milk or juice. Beat cottage cheese with yogurt and sugar with a submersible blender into a homogeneous mass without lumps. Whip the cold cream into a firm fluffy mass. Gently combine all three components of the cream.
Cut beautiful strawberries of the same size in half and line them with the cut outward along the perimeter of the form. Cut the rest of the strawberries into cubes, mix with cream and place in a mold on top of the sand base.
After the cream has hardened, the cake is ready to serve. You just need to remove it from the mold and decorate it to your liking.

Yogurt cake with pineapples
For the biscuit base of the pineapple yogurt cake, you should prepare:
2 eggs;
50 g of sugar;
10 g vanilla sugar;
50 g flour;
20 g of starch;
5 g baking powder.

The composition of the cream includes:
600 ml of yogurt;
400 ml of heavy cream;
140 g sugar (including 10 g vanilla);
25 g gelatin;
1 can of pineapple rings and cubes.

Additionally, for jelly you will need:
300 ml pineapple syrup;
50 ml of water;
10 g gelatin

Progress:
Gently mix the beaten eggs with sugar with a mixture of flour, starch and baking powder. From the dough that will result, bake one biscuit cake.
Beat yogurt, vanilla and regular sugar, mix with dissolved gelatin. Separately, whip the cream and mix it with the yogurt mass.
Line the sides of the detachable form in which the biscuit was baked with cling film, put a biscuit on the bottom, half rings of pineapples around the perimeter, and yogurt cream mixed with pieces of fruit in the middle.
Refrigerate the cake for a few hours. Then beautifully arrange pineapple rings on top, which should be poured with pineapple jelly.
Place the cake in the refrigerator for another 5-7 hours. Remove the dessert from the mold before serving.

With berry jelly
To prepare a bright yogurt cake with pieces of berry jelly, you need to take:
200 g shortbread cookies;
70 g butter;
700 ml of yogurt;
40 g of gelatin;
120 g of sugar;
3 packages of dry mix for multi-colored jelly.

How to cook:
Make jelly in accordance with the instructions on the package and pour into a mold so that its layer is no more than 1 cm.
Make crumbs from cookies and butter, 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. Mix everything carefully and fill the cake mold with yogurt-jelly mass. After the cream has hardened, the cake is ready to serve.

How to make blueberry dessert
Products from which biscuit dough will be prepared:
120 g of sugar;
4 eggs;
120 g 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 lemon juice;
30 g of gelatin;
500 ml heavy cream.

To make the biscuit cake juicy, it is impregnated with a mixture of:
100 g blueberries;
50 ml of water;
40 g sugar.

On top of the cake will be decorated with redcurrant jelly, for which the proportions will be as follows:
70 g of Gelfix powder;
50 g of red currants.

How to make blueberry yogurt cake:
From eggs, sugar and flour, knead a lush biscuit dough. Bake one cake from it, which, after cooling, cut lengthwise into two thinner layers.
Warm 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, then gently fold in the whipped cream.
Put one biscuit cake in a cake mold, cover it with sweet blueberry soak, then put half of the cream. Repeat the same with the other cake.
Put the dessert for two hours in the refrigerator. After this time, cover the cake with currant jelly prepared according to package directions.

Cake "Volcano"
Yogurt cake "Volcano" in composition does not differ from the already given yogurt cakes (biscuit, yogurt cream and fruit), but the original design makes the dessert much more appetizing.
For the chocolate biscuit you need:
5 eggs;
180 g of sugar;
8 g vanilla sugar;
50 g of melted butter;
130 g flour;
30 g cocoa powder;
5 g baking powder.

For the creamy 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 gelatin.

How to create a sweet "volcano":
Eggs foam with sugar and mix with a mixture of dry ingredients of the biscuit. Then pour in non-hot liquid oil, mix the composition and bake from the resulting chocolate dough biscuit. Cut the finished cake into three.
Gelatin first soak, and then melt in peach syrup. Combine the gelling component with yogurt and cream whipped with powdered sugar. Add 2/3 of the diced peaches to the cream and stir.
Soak one cake layer with peach syrup and place on the bottom of a detachable ring to form desserts. At the second cake, cut out the middle, stepping back 1.5 - 2 cm from the edges. Put the resulting ring on the soaked cake, and soak the circle with syrup.
Put 1/3 of the cream on the first cake, cover with a cut out circle. Cut the third cake into 12 segments, which are lined up 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 get a pyramid. Make a small well in the center of the cream and fill it with the remaining chopped peaches.
After hardening, remove the cake from the ring and sprinkle a little with powdered sugar.

Just a few recipes, and what scope for culinary fantasies! Experiment and create your own yogurt-based desserts. No less tasty and beautiful.

I want to offer a recipe for another cold cake. Such cakes are made on the basis of a sponge cake, and the main part of the cake consists of milk-based jelly - it can be sour cream, milk, yogurt or cream. Based on sour cream, we cooked 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 a biscuit base and canned pineapples. This yoghurt biscuit cake is very easy to make. So let's get ready pineapple yogurt cake.

We need:

1 can canned pineapple rings

1 can of canned pineapple chunks

for biscuit cake

2 eggs

2 full tablespoons with a slide of sugar

2 full heaping tablespoons of flour

1 heaping tablespoonful 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 ahead of time. If you have a celebration planned tomorrow or you will be preparing a cake for another occasion, then start cooking today. This cake will be ready the next day. Alternatively, you can prepare the cake early in the morning to serve it to guests in the evening.

!!! I want to note that instant gelatin appeared on sale in small bags, which does not require time to swell and it hardens much faster. So, if you find one in stores, then 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, for this we fill the gelatin with cold boiled water.

Let's bake a biscuit 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.

We cover the bottom of the detachable form with baking paper or tracing paper.

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

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

We dissolve the swollen gelatin until transparent on the stove (do not boil!) And pour it into yogurt with vigorous stirring.

Whip the chilled cream until firm peaks. In portions, add yogurt to the cream.

We begin to form our cake. We wrap the side of the detachable form with cling film and put it on the chilled biscuit cake.

Cut pineapple rings in half. On the cake 4-5 tablespoons of creamy yogurt cream, distribute over the cake. Lay the pineapple halves around the edge.

Pour the remaining cream, level. Top with cling film and refrigerate for 2-3 hours.

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

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

Again, we tighten the cling film on top and in the cold for the night or for 5-6 hours until the gelatin completely solidifies. We remove the side of the detachable form and remove the film. Delicious yogurt cake is ready, very appetizing!

BON APPETIT!

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

2016, . All rights reserved.

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

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

0.3 l of yogurt;

2 eggs;

0.3 kg of sugar;

vanillin;

0.6 kg of wheat flour;

2/3 st. sunflower oil;

6 g of soda.

The processes must be performed in this order:

Dissolve soda in yogurt. Combine with eggs, granulated sugar, butter and vanilla.

Stir in the sifted flour in small batches.

Pour the flour mixture into an oiled mold.

Bake in an oven at a temperature of 180-190 degrees for 35-40 minutes.

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

On a note! When creating a dough, it is allowed to add berries, fruits, chocolate chips and other additive options.

Yoghurt cake with cottage cheese

The most common option is how to make cottage cheese and yogurt cake with the addition of strawberries.

For 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 st. water;

0.45 kg of cottage cheese from 9%;

220 ml of natural drinking yogurt;

6 art. l. cream 33%;

100 g of 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 lush foam, adding 1 tablespoon of sugar.

Beat the yolks with 1 tablespoon 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 the bottom up.

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 with impregnation based on 25 g of sugar and 50 ml of boiling water.

Beat cottage cheese with a blender with powdered sugar, 10 g of vanilla and yogurt.

Dissolve gelatin in a glass of water.

Whip the cold cream until stiff. Combine with cottage cheese and yogurt mass.

Chop 200 g of strawberries, stir into the cream.

Pour it over the pastry crust, spread evenly. Leave in the cold.

Cut the same berries of the remaining strawberries into thin slices. Put on the cake in any form.

Pour in jelly. Leave in the refrigerator.

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

Original blueberry flavor

To create original dessert, for the test 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 package;

water - 0.2 l;

blueberries - 80-90 g.

Step by step:

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 parts of the yoghurt mass onto the cake. Leave in the cold for 15-20 minutes.

Pour the rest of the yogurt into the mold. Send to the refrigerator for 60-90 minutes.

Combine boiling water with jelly from the package. Pour the frozen product with a few spoons and place the berries around the perimeter.

After 15 minutes, pour out the rest of the jelly and leave to harden for 5-7 hours.

Cut the cake with a knife dipped in warm water.

Cooking with berry jelly

An original and exquisite dessert with cherries is obtained.

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 berry jelly:

cherries - 0.4 kg;

sugar - 120 g;

cinnamon - 4 g;

10 g of gelatin;

dry red wine - 3 tsp

For the soufflé:

70 g of dark chocolate;

80 g of granulated sugar;

200 ml cream;

200 ml of yogurt;

10 g gelatin.

Step by step recipe:

Combine dry ingredients for biscuit dough with egg. Stir in warmed milk and butter.

Bake 30 minutes at 170 degrees.

Sprinkle peeled berries with sugar.

Soak the first package of gelatin in water to swell.

Heat the berries over low heat, add cinnamon and wine. Combine with gelatin. Pour them over the cake and send in the cold for 2 hours.

Dissolve the remaining gelatin in 70 ml of cream with sugar.

Dissolve chocolate in a water bath.

Mix with warm cream.

Gradually add chilled whipped cream (130 ml) to yogurt.

Pour into the form.

To harden, place in the cold for 5-6 hours.

As a decor, it is appropriate to use chocolate chips and berries.

Delicious yogurt cake "Volcano"

To create it, you should prepare:

0.3 l peach yogurt;

0.2 kg of sugar;

16 g gelatin;

55 g butter;

4 tsp cocoa;

0.35 l sour cream;

0.85 kg of canned peaches;

4 eggs;

1⁄2 st. l. baking powder;

140 g flour.

Cooking method:

Combine yogurt with sour cream, gelatin and 1⁄2 cup sugar.

Pour into a cone shape. Put in refrigerator.

Whisk egg whites into foam, adding sugar. Add egg yolks, continuing to beat with a mixer.

Add melted butter and baking powder.

Carefully fold in the sifted flour and cocoa.

Bake the cake for 40 minutes at 180 degrees.

Cut the biscuit lengthwise with a knife into 2 cakes. On the first lay out the frozen mass from the refrigerator.

Divide the second into 12 parts.

Put around the yoghurt filling with the wide part down.

Arrange diced fruit on top.

Sprinkle with powdered sugar.

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

With strawberry

Delicate cake with strawberries is prepared on the basis of such components:

0.3 l of yogurt;

0.3 l of milk;

35 g of gelatin;

2 tsp lemon juice;

granulated sugar;

2 tsp cocoa;

1 st. berries;

6 g gelatin;

60 ml of water.

Combine gelatin with milk. Keep on low heat until dissolved.

Beat room temperature yogurt with lemon juice and sugar. Pour milk with gelatin.

Pour cocoa into 1⁄4 of the yogurt-based mass. Pour into a mold, 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 dry.

How to cook without baking

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

For him you need to buy:

0.2 kg of cookies;

85 g butter;

180 g peaches;

0.7 l of yogurt;

35 g of gelatin;

160 ml of water;

170 g of condensed milk;

180 g of cottage cheese.

Processes:

Pour gelatin over water.

Combine crushed biscuits with soft butter. Form in the form of a cake. Put in the cold.

Mix yogurt with cottage cheese and condensed milk.

Put sliced fruits on the frozen flour base.

Pour gelatin into yogurt mass. 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 of sugar;

0.5 l of yogurt;

28 g gelatin;

45 g almond flakes.

Execution:

Warm the sliced kiwi over low heat with sugar.

Mix butter with cookie crumbs. Put on the bottom of the form.

Mix swollen and melted gelatin with kiwi and yogurt. Leave to harden for 5-6 hours.

Lay the banana slices on the crust. Pour in the prepared mixture.

Leave until completely solidified for another 6 hours.

Garnish with fruit and almond slices.

From biscuit cakes

For baking you will need:

5 eggs;

350 g of sugar;

200 g flour;

180 ml cream;

0.5 l of yogurt;

25-30 g of gelatin;

4 tsp lemon juice;

100 ml of water;

chocolate;

berries.

Cooking:

Beat the eggs with half the sugar with a mixer.

Pour in the flour.

Cook the biscuit in the oven at 180 degrees for 30 minutes.

Mix the gelatin swollen in water with yogurt, remaining sugar, a glass of cream and lemon juice. Cream for biscuit cake is ready.

Divide the biscuit. Apply cream on one cake and cover with a second cake, placing in a mold. Leave in the cold for 2 hours.

Decorate with whipped cream, grated chocolate and berries.

For the cake you need products:

50 g flour;

20 g of starch;

170 g of sugar;

20 g vanilla;

4 g baking powder;

2 eggs;

0.6 l of yogurt;

0.4 l cream;

30 g of gelatin;

130 ml of water;

550 g of pineapple 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 on the cake, put pineapple rings on the sides. Leave to freeze for 2 hours.

Mix part of the gelatin with warm syrup. Pour them with the lined pieces of fruit on the product. Leave in the cold until completely solidified.

Fruit yogurt cake

The original yogurt cake with fruit is prepared on the basis of the elements:

4 eggs;

270 g of granulated sugar;

130 g flour;

210 ml of water;

0.5 l strawberry flavored yogurt;

35 g of 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 with sugar (125 g). Bake for 25-30 minutes at a temperature of 175 degrees. Divide into 3 cakes.

Dip the gelatin into the yoghurt with sugar. Add whipped cream.

Dissolve 140 g of sugar with 150 ml of water for impregnation.

Dissolve 5 g of gelatin with 50 ml of water and mix with jam.

To form a cake, soaking in syrup and lubricating the cakes with cream. After spending 2 hours in the cold, brush with whipped cream.

Decorate with fruits and berries in any form.

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