How to create a sweet "volcano".

Flour - 125 g;
Sugar - 125 g;
Cocoa - 25 g;
Baking powder - 0.5 tsp;
Egg - 1 pc;
Butter - 50 g;
Milk - 140 g;
A pinch of salt

Berry jelly:

Sweet cherry (cherry) - 400 g;
Sugar - 80-120 g (to taste);
Gelatin - 8 g;
Cinnamon - 1/4 tsp;
Red sweet wine or port wine (optional) - 1 tbsp. l.

Chocolate Yogurt Soufflé:

Dark chocolate - 75 g;
Cream 35% - 200 g (70 g and 130 g);
Sugar - 75 g;
Yogurt (Greek type) - 200 g;
Gelatin - 8-10 g

Chocolate chips, cherries (cherries)

Cooking:

1. Biscuit.

Mix all dry ingredients, add egg. Heat milk with butter, add to the dough, mix. Pour the dough into a mold (diameter 20-22 cm), greased with oil (the bottom can be lined with baking paper). Bake at 175 degrees for about 25 minutes (check the readiness of the cake with a dry stick). Remove the finished cake from the mold, cool, wrap in cling film and put in the refrigerator for 2-3 hours. Then carefully trim the cake in height by cutting off the top tubercle with a sharp knife. Put the cake in the form in which the cake will be collected, it is advisable to lay the edges with a film or baking paper.

Peel the berries, cover with sugar and leave for a while. Soak gelatin in cold water(2 tablespoons) until swollen. Berries bring to a boil, add cinnamon, boil, turn off the heat, add wine. Add gelatin, mix well. Cool the jelly to room temperature and carefully pour onto the cake mold. Put in the refrigerator for 1-2 hours.

3. Chocolate soufflé.

Soak gelatin in 70 g of cream, add sugar, leave for 15 minutes. Heat the cream, without bringing to a boil, the sugar should dissolve. Melt the chocolate in a water bath. Mix cream with gelatin and chocolate, cool to room temperature. Add yogurt to the chocolate mass, mix gently with a whisk. Beat the remaining chilled 130 g of cream to soft peaks, gently fold into the chocolate-yoghurt mass with a spatula. Pour immediately over the jelly into the mold. Send the cake to the refrigerator for 4-6 hours until the soufflé is completely stabilized. Carefully remove the finished cake from the mold, running a thin knife around the circumference of the mold, remove the film. Decorate the cake with chocolate chips and berries.

Yogurt-curd cake with strawberries

Egg - 2 pcs;
Sugar - 60 g;
Flour - 60 g;
Vanilla

Impregnation for biscuit:

30 g of sugar;
50 ml water

Natural yogurt - 500 g;
Cottage cheese (soft) or curd cheese - 300 g;
Sugar - 180-200 g;
Cream 35% - 200 g;
Gelatin - 20 g;
Strawberries - 500 g;
Powdered sugar

Cooking

1. Biscuit.

Beat eggs with sugar until dense light mass (about 10 minutes), add vanilla, gently add flour with a spatula, kneading the mass in a circle, trying to maintain an airy structure. Put the dough into the form, bake for about 30 minutes until dry sticks. Cool the biscuit and cut in half lengthwise.

In a saucepan, mix water and sugar, bring to a boil and completely dissolve the sugar. Using a pastry brush, evenly soak the biscuit. Put one biscuit in a cake mold, lay the sides with a film.

Soak gelatin in cream (100 g), add sugar, heat almost to a boil. Cool to room temperature. Mix yogurt and curd cheese (if using cottage cheese, be sure to rub it through a fine sieve). Add the cooled creamy gelatin mass to the yogurt, stir gently with a whisk. Beat chilled 100 g cream to soft peaks and carefully fold into the yoghurt mixture.

3. Assembly.

Rinse the strawberries and dry thoroughly with a paper towel, cut the berries in half. Put (place) the halves of the berries tightly to each other on a biscuit with a cut to the side of the mold. Leave some of the berries for decoration, the rest can be cut into pieces and put inside the cake. Pour the yogurt-curd mixture into the mold, cover with the second biscuit, press lightly. Leave the cake to cool and stabilize the soufflé in the refrigerator for 4-5 hours. Then take out the cake, carefully remove the mold by running a thin knife around the circumference of the mold. Put strawberries on top, sprinkle with powdered sugar.

Yogurt cake with peaches

Eggs - 2 pcs;
Sugar - 110 g;
Flour - 75 g;
Milk - 35 g;
Butter - 17 g;
Honey - 1 tsp

Peach or apricot yogurt - 500 g;
Gelatin - 25 g;
Powdered sugar 50-70 g;
Lemon juice - 2 tbsp. l.;
Cream 35% - 200 ml;
Fresh peaches - 5- 7 pcs;
Cake jelly - 1 sachet

Cooking

1. Biscuit.

Beat eggs with sugar until fluffy light mass, carefully add flour. Warm milk, butter and honey a little and add to the dough in parts. Grease the form with oil, lay the bottom with baking paper. Bake at 170°C for about 20 minutes. Cool the finished biscuit and put it in a detachable cake mold.

Gelatin pour 100 ml of yogurt for 15-20 minutes. Ready gelatin dissolve in the microwave. It is important not to overheat! Then combine with the remaining yogurt, gradually adding it to the gelatinous mass. Whip the chilled cream with icing sugar to soft peaks and gently fold into the yoghurt. Add lemon juice. Stir and refrigerate for 20 minutes. Cut 2 peaches into small pieces and add them to the soufflé. As soon as the soufflé begins to set, pour it into a mold over the biscuit and send it to the refrigerator until completely solidified. Peaches (or nectarines) cut into thin slices, put on top of the cake and pour transparent cake jelly. Cool in the refrigerator until the jelly is set.

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

Fruit yogurt cake is easiest to make, as in 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 fermented milk products can turn into a delicious cake, especially if you add them 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:

Crush the cookies into crumbs, mix with butter and tamp on 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.
Cover the sides of the detachable form in which the biscuit was baked, cover 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.

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 a biscuit from the resulting chocolate dough. 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.

Cream or mousse for cake at home is made from yogurt. A natural product is rarely used, as it has a sour taste. Most often they take sweet yogurt with various additives. In order for the filling to retain its desired shape, it is mixed with gelatin. Vanillin and powdered sugar are also added to the cream.

The five most commonly used ingredients in yogurt cake recipes are:

The basis for the dessert can be a biscuit, cookies or ready-made cakes. The treat is decorated with fresh and canned fruits, berries, grated chocolate, nuts. Sometimes cream or whipped cream is applied to the surface.

How to make yogurt cake

This dessert is considered quite simple, but for a successful result, the culinary specialist must be able to work with gelatin and know a few secrets.

Five of the lowest calorie yogurt cake recipes:

Yogurt cake is prepared without baking. To do this, gelatin is soaked or diluted in water, and then heated to 80-90 ° C. After that, the mixture is cooled to room temperature and poured into yogurt in a thin stream. In this case, the products are mixed with a whisk. Pieces of marmalade, fruit slices or berries are placed in the filling. The workpiece is poured into a bowl covered with cling film, and then sent to the refrigerator for 6-8 hours. When the mass hardens, it is turned over onto a flat dish and served.
Biscuit cake is often used as the basis for a cake. It is placed at the bottom of a split baking dish, and a cream of yogurt and gelatin is poured on top. If desired, the dessert is covered with a second cake. The workpiece is frozen, and then carefully removed from the mold.
If there is no time to prepare a biscuit, then soft cookies are used: they are crushed with a blender, and the crumbs are combined with milk or butter. The resulting dough is laid out in a round shape, and cream is poured onto it.
To get rid of the sour taste of natural yogurt, the product is mixed with sugar, vanilla or lemon juice.
The cake should not be frozen in the freezer, as it is too low temperature will change the structure of the filling and worsen the taste.

Dessert is best prepared on the eve of the holiday so that it has time to freeze.

Yogurt cakes are classified as low-calorie cakes. But the dessert contains sugar, so it is better for people who are losing weight to limit the portion size.

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

This recipe uses gelatin to thicken the mass. Instead of gelatin, other thickeners can be used, such as agar - agar, which is made from brown seaweed.

If you want to make dessert faster and not waste time baking, then you can save time preparing the cake. 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
100 grams of butter
1 tbsp Sahara
A pinch of salt

Gelatin pour cream and leave to swell.

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

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

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

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

Transfer fruits to a bowl and pour over yogurt. I love peaches very much, 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, yogurt cake turns out very tasty with blueberries.

Add sugar to fruit yogurt.

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 in a water bath so that the gelatin is completely dissolved. However, do not let the mass boil.

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

Line the bottom of a springform pan with parchment paper and place the cake. Pour liquid mass on top of the cake and send our yogurt 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, carefully remove it from the mold and transfer it to a large flat plate.

Decorate the cake to your liking. You can sprinkle on top with grated chocolate, coconut flakes.

Recipe 2, step by step: pineapple yogurt cake

The cake turns out 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 gelatin cream does not require effort, and anyone 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.
Cream fatter - 400 gr.
Vanillin - 10 gr.
Sugar - 130 gr.
Gelatin - 25 gr.
Pineapple rings - 1 can
Pineapple pieces - 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 sifted flour with cornstarch 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.

We line the bottom of the mold with baking paper, without lubricating the sides. Distribute the dough evenly.

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

Cool the biscuit to room temperature.

Take the biscuit out of the mold.

We wrap the sides of the detachable form with cling film. Put the biscuit in there.

Pineapples cut in half and do not touch yet, mix yogurt with sugar and vanilla, beat.

In a water bath, warm up the gelatin, carefully pour it into the yogurt.

Whip the chilled cream until it becomes thick. Carefully, preferably smoothly and in a few steps, pour the yogurt mixture to it.

Lubricate the biscuit with yogurt mass on top (this will be a cream), and put pineapple half rings 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 cold water let it swell. Then we heat it again and melt it completely in a water bath. Mix with pineapple juice and chill slightly.

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

Pour over the jelly, distributing it evenly.

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

Cut into beautiful pieces and try. Bon appetit!

Recipe 3: the most delicate yogurt cake with berry jelly

We all think about a healthy and low-calorie diet, which is why today we will prepare a light cake on homemade yogurt. Making it is very simple, and how beautiful it turns out is a feast for the eyes.

Milk 1 liter + 300 ml
Sourdough Yoghurt 1 sachet (Oursson)
Gelatin 30 grams
Mandarin juice 2 tbsp
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 will need 1 liter of pasteurized milk and 1 sachet of yogurt starter. Dilute the sourdough in milk and cover 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, then you can take lemon juice.

We take ¼ of the yogurt-milk base and add cocoa, mix.

At this time, you can make the top berry layer. We will need 200 ml of boiling water, a guest of berries, I took blackcurrant 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 cook it, but it turns out so beautiful and bright. Jelly choose any taste and color, berries are also at your discretion. Bon appetit.

Recipe 4: Homemade Spinach Yogurt 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
powdered sugar - 150 gr
cream 35% fat - 300 ml
canned pineapples - 1 can
gelatin - 10 gr

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

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

Get a mixer average speed(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 in it. Let the gelatin dissolve completely (don't forget to stir constantly). Once the gelatin has dissolved in the cream, let it cool completely.

Add the remaining 150 ml of cream to the chilled creamy mass and continue to beat with a mixer. This time, whisk until a dense, thick foam forms.

Gradually add the whipped cream to the yogurt mixture. First, add one third and mix everything thoroughly with a spatula. After that, add the remaining cream in two more steps. Mix well the future cream, cover with cling film and refrigerate.

In the meantime, we will prepare our healthy biscuit. In a separate bowl, mix eggs with sugar.

Mix them well and let them stand for a few minutes so that the sugar is completely dissolved. Then take the mixer, set top speed and beat until the volume increases by 4-5 times.

Now let's get down to the most interesting ingredient of yogurt cake. If you have frozen spinach, take it out and thaw it. Spinach must be rid 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 do not meet.

Add beaten eggs with sugar to chopped spinach. Beat well with a mixer. Meanwhile, sift the wheat flour with the baking powder. Gradually add flour to spinach and mix thoroughly. You should not pour out all the flour at once, because if you added eggs small size, then flour will need a little less. Spinach dough should be dense in texture, 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. Pour the spinach dough into the 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 the spinach cake in a slow cooker (this option is shown in the photo), the time and temperature must be set the same as for the oven, or you can 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 after that you can remove it from the mold or multicooker. While it is cooling, remove the cream from the refrigerator, 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 parts across. Make the top cake 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 biscuit looks even brighter and juicier!

Open the can of pineapple and drain the syrup into a separate container. Take a silicone brush and grease the first and second cakes with pineapple syrup: this way the yogurt cake will turn out juicier and more soaked.

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

Next to the pineapples, lay the second cake and apply the rest of the yogurt cream. Gently spread the cream on the sides of the cake.

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

Take the crumbs in your hand and generously sprinkle the yogurt cake on all sides, giving Special attention side parts. Make sure that no white cream is visible through the green crumbs. Due to the crushed crumbs, it looks like fluffy.

Put the yogurt cake in the refrigerator for several hours so that it is completely soaked. You can decorate it however 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 unusually beautiful yogurt cake.

Recipe 5: How to Make a Delicious Yogurt Cake (Step by Step)

Light tender and airy yogurt cake. Great treat for guests and kids. No wonder the French confectioners came up with this incredible cake.

Sour cream 200 gr
Wheat flour of the highest grade 150 gr
Chicken egg 3 pcs
Sugar 100 gr
Soda 1 tsp
Gelatin 15 gr
Yoghurt 300 ml
Vanilla sugar 1 gr
Cream 50 ml

Beat 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 or line the form with parchment paper. Pour out 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 refrigerate for an hour. After a while, take out and beat well with a blender. Get a cream mousse.

Ready cake to cool. You can leave large cakes, or you can make mini cakes. cut with a glass, notches the same circles.

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

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 l yogurt
2 packs of gelatin (30 gr)

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

Lightly beat the yolks with a mixer, pour half the sugar and beat well again. The yolks should lighten up a bit.

Then beat egg whites separately until frothy.

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

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

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

In the meantime, pour out the gelatin from the pack and dissolve it in 50 ml of hot boiled water, leave for 10-15 minutes so that the gelatin is completely dissolved and swollen.

Pour the dissolved gelatin into the yogurt and mix well.

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

When the cake has hardened, take it out of the container.

To make it easier to get the cake out of the mold, you can walk along its edges with a hot knife. We spread the cake on a dish, 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 warm water squeeze the lemon juice and stir. Let it swell for 20 minutes.

In the meantime, we are waiting for other processes. Grind cookies into small crumbs.

Melt the butter and pour it over the cookie crumbs. We stir and we have the basis for the cake.

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

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

Spread a layer of bananas over 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 dissolves better in liquid.

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

Slowly pour the cake with jelly yogurt. Why slowly? In order not to knock bananas out of place.

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

Serve a wonderful frozen yogurt cake to the table.

Recipe 8: Yogurt Blueberry Cake with Berries

Amazingly delicious cake with the most delicate cream based on yogurt. Ideal for sweet lovers who are forced to limit calories: butter-free vanilla biscuit, butter-free yogurt cream.

Cream 33% 400 ml
Egg medium 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
Yoghurt without additives 400 g

First, let's make the vanilla cake. Separate the whites from the yolks of 2 eggs. Mix the remaining egg and 2 yolks with sugar and vanilla sugar.

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