Yoghurt cake possesses very delicate texture, has a spectacular appearance and easily decorate any festive table... The dessert is very easy to prepare. The only thing to consider is the time for the jelly layer to harden, so you need to start forming the cake at least 6-7 hours before the planned feast.

The top layer of peaches in this recipe can be replaced with cherries, strawberries, blueberries and any other berries or pieces of fruit. With any design, the yoghurt cake turns out to be beautiful and tasty!

Ingredients:

For biscuit:

• eggs - 2 pcs.;
• sugar - 75 g;
• vanillin - a pinch;
• butter- 10 g;
• flour - 50 g.

For yoghurt filling:

• thick natural yogurt (no additives) - 700 g;
• icing sugar - 170 g (or to taste);
• vanillin - a pinch;
• instant gelatin - 25 g.

For registration:

• canned peaches - 5-6 halves;
• cake jelly - 1-2 sachets.

Yoghurt cake recipe with step by step photos

How to make yoghurt cake at home

1. Cooking a biscuit. Cover the eggs with sugar, beat for about 5-7 minutes. As a result, the egg mass should thicken and "grow" noticeably.
   
2. Throw in a pinch of vanillin and in small portions sift flour to the beaten eggs, knead from bottom to top until a homogeneous texture is obtained.
   
3. Melt the butter, cool it and then pour it along the side of the bowl to the dough. Stir.
   
4. We bake a biscuit in a mold with a diameter of 22 cm. Temperature - 180 degrees, cooking time - about 20 minutes. Cool the finished cake. We lay the detachable form with parchment. We put a thin one at the bottom biscuit cake, for impregnation, lightly pour it with canned peach syrup.
   
5. Combine yogurt with powder and a pinch of vanillin. Stir thoroughly. In our example, natural yogurt is used without additives (you can also take sweet yogurt, but in this case, the portion of powdered sugar must be significantly reduced or completely eliminated).
   
6. Pour in 100 ml of instant gelatin hot water(not boiling water), stir vigorously until the powder dissolves. Cool, stirring occasionally.
   
7. Add the dissolved gelatin to the yoghurt, stirring continuously. Fill the biscuit cake with a jelly mass and put the mold in the refrigerator for 2-4 hours (until the yogurt layer hardens).
   
8. Cut the peaches into thin slices and spread them in a circle on the frozen yogurt.
   
9. Prepare jelly according to the instructions and fill the cake. Put it back in the refrigerator until the surface hardens. We release the finished dessert from the form, carefully remove the paper.
   
10. Cut a tender yoghurt cake with peaches in portions and serve. We store the dessert in the refrigerator (from a long stay at room temperature, the jelly layer may begin to thaw).
    

Enjoy your tea!

Light cake:

• 1 egg
• 60 g flour (about 2 ⁄ 3 cups)
• 70 g sugar (just under 1 ⁄ 2 cup)
• 2 tbsp sour cream
• 1 tsp baking powder (or 1 ⁄ 2 tsp slaked soda)

Dark cake:

• The same as for light + 2 tbsp. cocoa powder

Yoghurt Jelly:

• 700 g plain yogurt (or you can cherry yogurt)
• 6 tbsp Sahara
• 25 g instant gelatin (2 1 ⁄ 2 rounded tablespoons)

Cherry Jelly:

• 200 g cherries
• 3 tbsp Sahara
• 15 g instant gelatin (1 1 ⁄ 2 rounded tablespoons)
• 50 g black currant (or any other berries for decoration)

Preparation:

Cooking a light cake.
Beat the egg a little with sugar.

Add sour cream, stir. Add flour, baking powder (or slaked soda), beat until smooth.

Cover the detachable form baking paper.
Pour the dough into a mold and spread it evenly with a spoon.
Put in an oven preheated to 200 degrees. Bake for 15 minutes.

Cooking a dark cake.
Cook in the same way as for a light crust, only add cocoa at the time of adding flour.

Spread the dough evenly and bake in the same way.

Ready-made cakes carefully separate from the paper, and cool on a wire rack.

Pour gelatin into a glass, pour half a glass of hot water (not boiling water) and stir thoroughly for about 3-5 minutes until the gelatin is completely dissolved. Cool until warm, stirring occasionally.

Add sugar to the yoghurt (if the yoghurt is already sweet, then you do not need to add sugar).
Add the dissolved gelatin to the yoghurt (at room temperature) and mix thoroughly (if the gelatin is too hot and the yoghurt is too cold the gelatin may curdle).

Put a dark cake on the bottom of the split form. Pour in half of the yogurt.

Put a light cake on top. Pour in the second half of the yogurt, smooth the surface.
Refrigerate for at least 2 hours.

Cherries (leave a few cherries to decorate the top of the cake) pour 300 ml of water, bring to a boil and boil for a couple of minutes.

Remove the cherries with a slotted spoon or strain. Add sugar, stir.

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!

This recipe uses gelatin 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
• 100 grams of butter
• 1 tbsp Sahara
• A pinch of salt

Pour cream over the gelatin and leave to swell.

While the gelatin swells, mix dry foods 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, you need to take the butter 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 ability to replace sugar icing 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 parchment paper and put 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 cream with gelatin 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 yoghurt - 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.

Line 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 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 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, distributing it evenly.

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 today we will prepare a light cake for 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 (from Oursson)
• 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 yoghurt ready.

Mix yogurt with sugar and tangerine juice using a mixer. If you like sourness, then you can use 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. Everything 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 is 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 prepare the cake cream. 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 sit 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.

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

Add whipped cream gradually to the yoghurt mixture. First add one third 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. In a separate container, combine the eggs with the sugar.

Stir them well and let sit 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 it ourselves interesting ingredient yoghurt 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 with sugar to the minced 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. You should not pour 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 sponge cake 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 crust of the future cake on a dish and grease it liberally with cream. Canned pineapple lay on top. If you don't want to stack whole rings, you can cut them into small cubes.

After the pineapples, lay the second crust and apply the rest 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.

Place the crumb 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. No wonder the 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 g
• Cream 50 ml

Beat the egg with sugar until white.

Add slaked soda and sour cream, mix.

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

Grease the 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 whipped proteins 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 the 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 have a base for the cake.

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

Cut fruit: bananas into slices and peaches into slices.

Place the banana layer on top of the cookie sheet.

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 prepare the 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.

Stir in a spoon egg whites into the dough 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. Not only 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.