Almost everyone loves sweets, pastries, and cakes. However, not every person can afford to pamper themselves with them every day, and what can we say when there is already a problem with excess body weight? This is why many people have to give up sweets. However, today, culinary experts, taking care of the beauty of the body, have tried to create desserts that, when enjoyed, will not put on weight, of course, if you eat them within reason.
These figure-safe treats include:
- Yogurt;
- Jelly-fruit;
- Curd cakes.
For those who did not know about the existence of curd cake in nature, here is a recipe: an unusually tender, airy and beautiful cake with fruit will be the most desired dessert on your table! You will have to work a little, however, the result will make you so happy that you will lick your fingers!
The cake does not contain flour; it is prepared with the addition of cream, strawberry syrup, and a curd dessert served with fruit. Plus, a curd cake with gelatin eliminates baking and gives the oven a rest.
Ingredients (for 8 persons):
- cottage cheese with zero fat content - 500 g;
- drinking cream 10 percent - 1 glass;
- sugar - 150 g;
- vanillin - 1 packet;
- strawberry syrup - 2 tablespoons;
- gelatin - 50 g;
- assorted fruits - 250 g;
- confectionery gel - 100 g (can be replaced with gelatin).
Prepare dishes with removable sides. Cooking steps:
- First, soak and mix the gelatin in cold boiled water. When it swells, it can be used further.
- Froth the cream with sugar using a whisk or blender, add cottage cheese, granulated sugar and vanillin, stir until the consistency of sour cream.
- The gelatin mass must be heated on the stove or in the microwave, avoiding boiling. Cool to room temperature.
- Combine the two resulting compositions and mix thoroughly.
- The cake with curd cream will be layered. Pour the first level into the dish.
- Make fruit slices and place them on the first layer.
- The third layer is again dedicated to the main “test”.
- Fourth - fruit.
- The final filling is made with curd mass. We aesthetically place the fruits prepared for the top layer on it.
- If you have pastry gel in your kitchen, you should pour it over the cake for the finishing touch. The gel is replaced with ordinary gelatin, which is kept in cool water, then heated, and cooled again. You don’t have to use this point and finish with assorted fruits.
- Place the sweet in the refrigerator for 8 hours.
- Carefully separate the removable form and place the treat on a plate.
The dessert is worth all the effort, it’s a pity to cut it, you just want to take pictures and enjoy the aesthetic view. Tip: keep the signature recipe for a delicate curd cake a secret and surprise your guests again and again. The husband, losing weight girlfriends, and children will enjoy the treat.
In addition to its external beauty, cottage cheese cake is also very healthy, cottage cheese contains calcium, assorted fruit contains vitamins, gelatin contains collagen, which has a beneficial effect on joints.
He is the king of the holiday, the freshness of summer, the lightness of the morning! This No-Bake Yogurt Cake with Cookies deserves the highest praise and the title “Protector of Slimness.” Everyone will look forward to the tea party; the hostess will amaze the guests with the lightness of the treat. Low-calorie cake melts in your mouth!
It is prepared without baking, with cookies at the base. Yogurt cream for cake will amaze with its unusual taste. Being a diet cake isn't a guarantee that you'll lose weight, but compared to some fatty, hard-to-digest baked goods, this yoghurt cake is a delight.
Ingredients (for 8 persons):
- shortbread cookies - 250 g;
- granulated sugar - 6 tablespoons;
- butter - 100 g;
- classic yogurt - 500 g (use non-sweet yogurts);
- low-fat cream - 200 g;
- gelatin - 20 g;
- berries (strawberries, raspberries, blueberries - to choose from);
- boiled water - half a glass;
- milk - 6 tablespoons.
How to cook:
- Use a blender to turn 250g of biscuits into crumbs.
- Mix the melted butter with the resulting mass and two tablespoons of sand. The result is a base for the dish; without baking, the cake should be placed in a springform pan so as not to damage the integrity before serving. If there are no dishes, cling film, previously spread on the bottom and walls of any deep container, will come in handy.
- This is a recipe with several layers, a yogurt cake that does not involve the use of an oven, the base is a cookie “dough”. Pack the first layer tightly with a homogeneous mixture of cookies. You can mold the sides. Place the container with the base in the cold for several hours.
- Soak gelatin in warm milk and cool.
- While the base and gelatin are cooling, start making the yogurt cream for the cake. You should thoroughly froth the cream with a mixer.
- Mix yogurt, cream foam and granulated sugar. Combine the mixture with gelatin and mix thoroughly.
- Slowly pour yoghurt cream for the cake into the first layer of cookies. Place the dishes back in the refrigerator.
- Yogurt cake involves a final layer of berries, recipe: water, two tablespoons of sand, soaked gelatin, mix and heat, add berries, grind everything with a blender. Once the berry layer has cooled, place it as a third layer on top of the yoghurt cream for the cake.
- Place the resulting beauty in the cold, then decorate with berries. Yogurt cake made from cookies, soft cream and yogurt itself is an airy and healthy dish that will be eaten in a matter of minutes.
This treat can be made quickly; it is made without baking with gelatin - you don’t have to fuss with dough and shortcakes. The base consists of milk jelly: a diet cake with delicious jelly will appeal to guests who will eat it on both cheeks. Below is a step-by-step recipe with photos that will reveal this culinary secret.
- low-fat cottage cheese – 500 g;
- sugar – 100 g;
- eggs – 3 pieces;
- butter – 100 g;
- gelatin – 20 g;
- milk – 300 ml;
- fruits – 150 g;
Cooking technology:
- Jelly for the cake: pour two tablespoons of hot water over the gelatin, break up all the lumps and dissolve it.
- Heat half a glass of milk in the microwave and mix with gelatin liquid.
- Pour our jelly into a removable cake pan and refrigerate.
- The cake will be made with curd cream; to do this, grind and foam the butter with granulated sugar and egg yolks, form a second layer of the dish, repeat the manipulation in the refrigerator and let the jelly delicacy harden.
- Decorate your masterpiece with fresh fruit. The recipe for a low-calorie cake is extremely simple, cook it more often and enjoy the weightlessness of its soufflé.
Delicious cottage cheese cake with cookies is a wonderful breakfast and afternoon snack that your family members will love. Diet cake does not contain many calories, so do not deny yourself this indulgence.
- 3 packages of cookies – approximately 300 g;
- low-fat cottage cheese – 200 g;
- yogurt – 250 ml;
- gelatin – 10 g;
- sugar – 2-3 tablespoons;
- black tea.
How to cook:
- Brew tea, strain, add a teaspoon of sugar.
- Soak gelatin in cold water, then heat.
- Make a homogeneous mass from the dairy products indicated in the composition, mix with the gelatin mixture.
- It is best to place a cake with curd cream in a glass container, having previously laid a film in it.
- Dip a third of the cookies into the tea leaves for half a second, place a thick layer on the bottom of the container, spread part of the milk layer on the second floor, alternate in this way twice.
- Sprinkle the curd-yogurt cake with crumbled cookies, set to cool, then carefully pull out the film and serve.
A no-bake cake is quicker and easier to prepare, and you can give it to children without fear of oven burns. The cake is curd and yogurt; its content of natural fermented milk products and protein benefits the body. The prepared cake with curd cream has a soft consistency and interesting taste. The cake recipe can be diluted by adding fruits and berries.
Jelly cake with fruit is a good way to enjoy during the hot season, because the treats are usually prepared without baking. Some recipes can be adapted for a vegetarian or any other diet menu by eliminating the dairy base and replacing sugar with another sweetener.
How to make jelly fruit cake?
Every cook can prepare a jelly cake with fruit without baking if he uses a good recipe and does not forget about some basic rules for making such desserts.
- To make a fruit jelly cake at home, you will need suitable utensils: a springform baking dish or a deep bowl, it needs to be covered with cling film, so the cake can be easily removed from the container.
- As a base cake, crushed cookies mixed with butter are used, shortbread cake, which you can bake yourself in advance, or a sponge cake, which is also prepared with your own hands or a purchased sponge cake is used.
- The jelly mass is prepared on the basis of sour cream, whipped cream, and yogurt.
- A simple cake with jelly and fruit does not involve the use of dairy products. Pieces of fruit are poured into the jelly mass, forming layers of the delicacy. Each layer should harden in the refrigerator for at least one hour.
- Any jelly fruit cake should be chilled for 4-8 hours.
Jelly cake with fruits and sour cream
A cake with jelly and fruit prepared according to a basic recipe is very easy to assemble. It is important to use fatty sour cream, which can be whipped; instant granulated gelatin is also suitable. Use any fruits that are on hand: citrus fruits, pineapple, strawberries or bananas and other soft fruits.
Ingredients:
- sour cream – 500 ml;
- gelatin – 3 tbsp. l.;
- water – ½ cup;
- strawberries – 100 g;
- banana – 2 pcs.;
- orange – 1 pc.;
- vanillin;
- sugar – 1 tbsp.
Preparation
- Dissolve gelatin in water and leave to swell for 30 minutes.
- Beat sour cream with sugar until fluffy.
- Place gelatin on low heat, stirring until it dissolves, do not boil!
- While stirring the sour cream, add gelatin in a thin stream.
- Add chopped fruits and mix.
- Cover the mold with film, pour in the sour cream base.
- Refrigerate the jelly fruit cake for 4 hours.
A sponge cake with jelly and fruit can be prepared in two ways: the first is to use the cake as a base on which the jelly will be placed, the second is to break the sponge cake and add it to the gelatin mass. This recipe uses kiwi, it needs to be boiled in syrup for 5 minutes.
Ingredients:
- biscuit – 1 pc.;
- sour cream – 500 ml;
- gelatin – 40 g;
- water – ½ tbsp. + 1 tbsp. for syrup;
- sugar – 1 tbsp. + ½ tbsp. for syrup;
- vanillin;
- lemon curd – 2 tbsp. l.;
- banana – 2 pcs.;
- kiwi – 4 pcs.;
- jelly with kiwi flavor – 40 g.
Preparation
- Boil water with sugar, add kiwi mugs. Simmer for 5 minutes, remove the fruits from the syrup, and cool.
- Pour gelatin with water and heat for 30 minutes.
- Dissolve Kiwi jelly in 100 ml of warm water.
- Cut the biscuit into 2 layers, place one in a springform pan.
- Soak the crust with lemon curd.
- Beat sour cream with sugar and vanilla.
- Add gelatin in a thin stream, stirring the mixture.
- Pour the sour cream base over the biscuit and cool for 30 minutes.
- Place banana and kiwi mugs, pour in jelly.
- Refrigerate the cake for 4-6 hours.
Cheesecake lovers will appreciate it with fruit. For smoothness and dense consistency, add cream cheese to the cottage cheese: Philadelphia, mascarpone. Fruits in this version serve as decoration, so that the cake does not seem cloying, you can use sour fruits, or dilute the composition with berries.
Ingredients:
- shortbread cookies – 400 g;
- butter – 50 g;
- curd mass – 400 g;
- mascarpone – 250 g;
- sugar – 200 g;
- vanillin;
- gelatin – 40 g;
- water – ½ tbsp. + 300 ml for jelly;
- strawberries, raspberries – 200 g;
- canned pineapple – 2 rings;
- jelly “Cherry” - 90 g.
Preparation
- Grind the cookies into crumbs, add melted butter, distribute in the mold, compact. Put in the refrigerator.
- Soak gelatin in ½ tbsp. water.
- Beat cottage cheese with sugar and add mascarpone.
- Warm up the gelatin and pour into the cottage cheese.
- Place the curd layer on top of the crust and refrigerate for 1 hour.
- Pour hot water over cherry jelly.
- Add chopped fruits and berries to the jelly and mix.
- Place the fruit layer on top of the curd layer and smooth it out.
- Refrigerate the jelly cake with berries and fruits for 4 hours.
Sand cake with jelly and fruit
Fruit jelly cake according to this recipe also turns out very beautiful. You can use canned slices or fresh apricots or peaches; make a thick jelly from the syrup and pulp, which will cover the finished dessert with a thick layer. Some of the sour cream and jelly cream and fruit are used to decorate the cake.
Ingredients:
- Savoyardi – 25-30 pcs.;
- shortbread cake – 22 cm diameter;
- sour cream 25% - 500 ml;
- gelatin – 40 g;
- sugar – 150 g;
- canned apricots – 200 g + 6-7 pcs. For decoration;
- apricot syrup – 200 ml;
- jelly “Peach” - 90 g.
Preparation
- Soak gelatin in ½ tbsp. water, after half an hour, heat until dissolved.
- Pour 200 ml of hot water into the jelly.
- Beat sour cream with sugar, add gelatin in a thin stream.
- Add 2/3 of the prepared and chopped apricots, mix.
- Place the cake in a springform pan, spread the savoiardi around the circumference, pour in 2/3 of the sour cream, and cool for 40 minutes.
- Pour syrup and grated apricot pulp into the cooled jelly. Mix.
- Spread the jelly over the cake and let it cool for 1 hour.
- Decorate with cream and slices, cool for another 3 hours.
To prepare a delicious jelly and fruit, you need to choose fruits and a milk base that suit your taste, this means that with cherry yogurt and, for example, orange, the dessert will not be very tasty. Crushed cookies are used as a base, as for cheesecake, or a ready-made cake layer: sponge cake or shortbread.
Ingredients:
- cherry yogurt – 500 ml;
- sugar – 100 g;
- gelatin – 40 g;
- water – ½ cup;
- chocolate cookies – 300 g;
- melted butter – 50 g;
- strawberries, cherries, raspberries – 200 g.
Preparation
- Soak the gelatin and heat for 30 minutes until the granules dissolve.
- Beat yogurt with sugar, add gelatin gradually, add 2/3 of the prepared berries.
- Grind the cookies, combine with butter, place in the mold, compact.
- Pour the yogurt mixture over the crust, cool for 30 minutes, garnish with the remaining berries, and refrigerate for 4 hours.
Jelly cake with fruits and cookies
This fruit and cookie jelly cake recipe comes together in no time. For fruits, you will need dried dried apricots (in summer you can use fresh apricots), banana, strawberries and tangerines. For the base, you can use full-fat sour cream or yogurt; all components are laid out in layers. For decoration you will need a bowl and cling film.
Ingredients:
- sour cream – 600 ml;
- cookies – 400 g;
- gelatin – 50 g;
- sugar – 150 g;
- strawberries – 100 g;
- banana – 2 pcs.;
- tangerines – 3 pcs.;
- dried apricots – 50 g.
Preparation
- Soak the gelatin, warm it up after 20 minutes (do not boil!).
- Beat sour cream with sugar, add gelatin.
- Cover a bowl with film, pour in 1/3 of the sour cream, add a layer of broken cookies and chopped fruit, repeat another layer, pour in the rest of the cream.
- Place whole cookies on top of the cake and refrigerate for 4 hours.
- Turn the jelly and fruit onto a plate, remove the film.
This cake can be made without baking using a store-bought crust. To make the dessert look impressive when cut, a springform pan is taken with a larger diameter than the cake. To use these ingredients, you will need a 30 cm container; the cake is baked in a 22 cm mold. The jelly filling for the fruit cake is prepared from ready-made orange jelly.
Ingredients:
- sponge cake - 1 cake;
- cream 33% - 600 ml;
- powdered sugar – 200 g;
- orange jam – 100 g;
- jelly “Orange” - 90 g;
- water – 300 ml + 100 ml for gelatin;
- gelatin – 50 g;
- orange – 2 pcs.
Preparation
- Soak the gelatin in cold water, boil until the granules dissolve.
- Pour hot water over the jelly, stir and set aside.
- Whip the cream with powder and add gelatin in a thin stream.
- Cut the biscuit into 2 layers, place one in the mold, soak with jam.
- Spread 2/3 of the cream, cool for 30 minutes.
- Place the second cake layer, soak in jam and spread another 2/3 of the cream, cool for 30 minutes.
- Scald the oranges, wash and dry. Cut, place on top of the cake, pour over the jelly.
- Cool for 2 hours, remove from the mold, decorate with cream, refrigerate for another 3 hours.
Exotic cake with jelly and fruit
The unusual one with fruit was called “Exotic” due to its original design. You can use readily available oranges, bananas, berries, or use mangoes and peaches. In this case, it is better not to use ready-made flavored jelly, but to make it yourself from gelatin and orange juice.
A delicious, juicy cake that is easy to prepare, but takes a little time. It is advisable to bake sponge cakes the day before to prevent them from spreading due to soaking. They should sit for 7-8 hours. In order for the jelly layers to harden well, you need to leave the cake in the refrigerator for 3-4 hours.
To make the cake you will need flour, eggs, sugar, a can of canned pineapple, kiwi, gelatin and yogurt.
To prepare the cakes you need:
Beat the eggs with a mixer until thick foam.
Without stopping whipping, add sugar in a thin stream.
Add flour. Add flour in small portions and mix the dough with a spoon using bottom-up movements.
Pour the dough into a greased pan.
Place the form with the dough in an oven preheated to 180°C. Bake for approximately 30-35 minutes. It is advisable not to open the oven door during baking.
Remove the biscuit from the mold and leave overnight.
Dissolve gelatin in a glass of warm pineapple juice or water.
Beat yogurt with sugar. Add gelatin with juice. Stir well. Place in the refrigerator.
Cut the biscuit in half.
Cover the cake pan with foil. Place the first cake layer on the bottom of the pan. Soak in pineapple syrup.
Place pieces of pineapple and kiwi on top.
Pour in slightly thickened yoghurt.
Place the second half of the sponge cake on top of the yogurt, after soaking it in pineapple juice. Place the cake pan in the refrigerator to harden for 1 hour.
Prepare jelly. Dissolve gelatin in 1 glass of pineapple juice. Place in the refrigerator. Place another layer of pineapple and kiwi on top of the cake. Pour in slightly thickened jelly.
Leave the cake in the refrigerator for 2-3 hours.
Prepare protein cream. Beat egg whites with sugar until stable peaks form.
Remove the cake from the refrigerator. Remove from mold.
Decorate the sides of the cake with egg white cream.
Enjoy your tea!
The most delicate, very tasty yogurt cake will not harm your figure, it is very light: with fruits or berries, sponge cake or without baking. Choose the best recipe!
This recipe uses gelatin to thicken the mixture. Instead of gelatin, you can use other thickeners, for example, agar-agar, which is made from brown seaweed.
If you want to make dessert faster and not waste time on baking, then you can save time on preparing the crust. That is, you can buy any cookie instead of a biscuit and use it.
For the soufflé
- 1 liter yogurt
- 100 grams of sugar
- 20 grams of gelatin
- 250 ml. cream
- Any fruit -200 grams
- Vanillin - to taste
For the test
- 230 grams 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 gelatin and leave to swell.
While the gelatin swells, in a separate container mix the dry products - flour, salt, sugar, soda.
Add butter to the dry mixture and mix thoroughly until smooth.
To make the dough easier to knead, you need to remove the butter from the refrigerator in advance so that it becomes soft.
Transfer the resulting dough into a baking dish and place it in an oven preheated to 180C and bake until golden brown.
Place the fruits in 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, strawberries, raspberries or even nuts. By the way, yogurt cake turns out very tasty with blueberries.
Add sugar to yogurt with fruit.
If you have the opportunity to replace sugar with powdered sugar, then take advantage of this opportunity. You can grind the sugar in a coffee grinder.
The cream in which you soaked the gelatin must be placed in a water bath so that the gelatin is completely dissolved. However, do not allow the mixture to boil.
Pour the cream with gelatin into the yogurt with fruit and mix everything thoroughly.
Line the bottom of the springform pan with parchment paper and place the crust. Pour the liquid mixture on top of the cake and place our yogurt cake in the refrigerator for 4-6 hours.
Instead of parchment paper, you can take regular cellophane and line the bottom of the pan 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 taste. You can sprinkle grated chocolate and coconut on top.
Recipe 2, step by step: yogurt cake with pineapples
The cake turns out wonderful, the 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 anyone can bake a sponge cake.
- 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.
- Heavy cream – 400 gr.
- Vanillin – 10 gr.
- Sugar – 130 gr.
- Gelatin – 25 gr.
- Pineapple rings – 1 jar
- Pineapple pieces - 1 can
for jelly:
- Pineapple syrup – 300 gr.
- Water 50 gr.
- Gelatin – 10 gr.
Pour gelatin with cold boiled water and stir. 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 into them, stirring constantly.
Line the bottom of the pan with baking paper, without greasing the sides. Distribute the dough evenly.
Place the pan in an oven preheated to 190 degrees for 15 minutes.
Cool the biscuit to room temperature.
Remove the biscuit from the mold.
We wrap the sides of the springform pan with cling film. Place the biscuit there.
Cut the pineapples in half and leave them alone for now, mix the yogurt with sugar and vanilla, and beat.
Heat the gelatin in a water bath and carefully pour it into the yogurt.
Whisk the cooled cream until it becomes thick. Carefully, preferably smoothly and in several steps, pour the yogurt mixture into it.
We grease the top of the sponge cake with yogurt mixture (this will be cream), and place half rings of pineapples on the sides.
They also need to be thoroughly coated with cream so that it covers the cake and put in the refrigerator for 2-3 hours.
Pour cold water over the gelatin and let it swell. Then we heat it again and melt it completely in a water bath. Mix with pineapple juice and cool slightly.
Take the cake out of the refrigerator and place pineapple pieces on it.
Pour over the jelly, distributing it evenly.
Place in the refrigerator for 5-7 hours. We remove it, free it from the film and form.
Cut it into nice pieces and try it. Bon appetit!
Recipe 3: Delicate yogurt cake with berry jelly
We all think about healthy and low-calorie nutrition, which is why today we will prepare a light cake with homemade yogurt. It is very simple to make, and how beautiful it turns out is a sight for sore eyes.
- Milk 1 liter + 300 ml
- Yogurt starter 1 sachet (Oursson company)
- Gelatin 30 grams
- Tangerine juice 2 tablespoons
- Sugar 5 tablespoons
- Cocoa 1 tbsp
- Jelly 1 sachet
- Water 200 ml
- Berries for decoration
- Pineapple 0.5 cans (canned)
First of all, let's make yogurt at home. We will need 1 liter of pasteurized milk and 1 sachet of yogurt starter. We dilute the starter in milk and cover it overnight in a warm place. In the morning we have thick and tasty natural yogurt ready.
Mix yogurt with sugar and tangerine juice with a mixer. If you like sourness, you can use lemon juice.
Take ¼ of the yoghurt-milk base and add cocoa and mix.
At this time, you can make the top berry layer. We will need 200 ml of boiling water, some berries, I took black currants 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 prepare, and it turns out so beautiful and bright. Choose jelly of any taste and color, berries are also at your discretion. Bon appetit.
Recipe 4: Homemade Yogurt Spinach Cake
This dessert has a very pleasant and delicate taste. It is moderately sweet, and the taste of spinach is not felt in it at all!
- spinach – 500 gr
- vegetable oil - 200 gr
- sugar - 200 gr
- chicken egg - 4 pcs
- flour - 400 gr
- baking powder - 15 g
- vanilla sugar - 15 g
- natural yogurt – 500 gr
- powdered sugar - 150 g
- cream 35% fat - 300 ml
- canned pineapples - 1 can
- gelatin - 10 g
Let's prepare the cream for the cake. Take a deep glass container and place thick natural yogurt in it. It must be absolutely pure, without dyes or various flavoring additives.
Sift the powdered sugar through a sieve and add to the yogurt. This will make the cream more airy and light.
Take a mixer, set the speed to medium (no longer necessary) and thoroughly beat the yogurt with powder for 7-10 minutes.
Pour 150 ml of cream into a separate container. Add gelatin to them and mix well. Let them sit like this for a few minutes. Then make a water bath and heat the cream in it. Let the gelatin dissolve completely (remember to stir constantly). After the gelatin has dissolved in the cream, cool it completely.
Add the remaining 150 ml of cream to the cooled cream mass and continue whipping with a mixer. This time beat until a thick, thick foam forms.
Gradually add whipped cream to the yogurt mixture. First add one third part and mix everything thoroughly with a spatula. After this, add the remaining cream in two more stages. Mix the future cream thoroughly, cover with cling film and place in the refrigerator.
In the meantime, we will prepare our healthy sponge cake. In a separate container, mix eggs with sugar.
Mix them well and let sit for a few minutes until the sugar is completely dissolved. Then take the mixer, set the speed to maximum and beat until the volume increases 4-5 times.
Now let's get to the most interesting ingredient of the yogurt cake. If you have frozen spinach, remove it and defrost it. Spinach must be rid of excess liquid by gently squeezing. Add vegetable oil to the spinach and blend in a blender until smooth, so that there are no whole particles of spinach leaves.
Add beaten eggs with sugar to chopped spinach. Beat well with a mixer. Meanwhile, sift the wheat flour with baking powder. Gradually add flour to spinach and mix thoroughly. You shouldn’t pour out all the flour at once, because if you added small eggs, you will need a little less flour. The spinach dough should be dense 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 spinach batter into pan. Preheat the oven to 180 degrees and bake for 40 minutes. It is advisable to take a mold with a diameter of 25-27 centimeters. You can bake spinach cake in a slow cooker (this is the option shown in the photo); the time and temperature must be set to the same as for the oven, or 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 then you can remove it from the mold or multicooker. While it is cooling, remove the cream from the refrigerator and let it warm up a little - this will make it easier to apply it to the baked sponge cake.
Cut the completely cooled biscuit into three pieces crosswise. Make the top cake a little smaller, as it will be used to decorate the cake. You can only cut a completely cold sponge cake, otherwise you will damage its integrity and cut it into uneven cakes. When cut, the spinach sponge cake looks even brighter and juicier!
Open the can of pineapple and pour the syrup into a separate container. Take a silicone brush and brush the first and second cake layers with pineapple syrup: this will make the yoghurt cake juicier and more moist.
Let's start assembling our cake. Place the first layer of the future cake on a plate and generously coat it with cream. Place canned pineapples on top. If you don't want to stack whole rings, you can cut them into small cubes.
Place the second cake layer behind the pineapples and spread the rest of the yogurt cream. Gently spread the cream over the sides of the cake.
Break the top layer of the biscuit into pieces and grind in a blender until smooth crumbs.
Take the crumbs into your hand and sprinkle generously on all sides of the yoghurt cake, paying special attention to the sides. Make sure that no white cream is visible through the green crumbs. Due to the crushed crumbs, it looks like it's fluffy.
Place the yogurt cake in the refrigerator for several hours until it is completely soaked. You can decorate it with whatever you want. However, red berries on a green background will look very colorful and contrasting (you can add 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. An excellent treat for guests and children. It’s not for nothing that French pastry chefs came up with this incredible cake.
- Sour cream 200 gr
- Premium wheat flour 150 gr
- 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 pan or line it with parchment. Pour out half 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 the 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 it out and beat it 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. Using a glass, cut out identical circles using notches.
Then we put the cake layer, pour it with cream, again cake layer with cream and secure it with cake layer.
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 liter yogurt
- 2 packs of gelatin (30 g)
To prepare the sponge cake, take eggs and separate the whites from the yolks.
Lightly beat the yolks with a mixer, add half the sugar and beat well again. The yolks should lighten a little.
Then beat the whites separately until foam forms.
Add the remaining sugar to the whites and beat well again.
Add the resulting mixture to the whites whipped with sugar and mix well again until smooth.
Place the resulting dough in a mold and place it in the oven, preheated to 180 degrees for 25-30 minutes.
Meanwhile, pour the gelatin out of the pack and dissolve it in 50 ml of hot boiled water, leave for 10-15 minutes so that the gelatin completely dissolves and swells.
Pour the dissolved gelatin into the yogurt and mix well
When the sponge cake is cooked, you need to place it in a tall container, with a diameter slightly smaller than the diameter of the sponge cake itself, so that it lies tightly on the bottom. Pour yoghurt with gelatin on top of the sponge cake and put it in the refrigerator to harden.
When the cake has hardened, remove it from the container.
To make it easier to remove the cake from the mold, you can run a hot knife along its edges. Place the cake on a plate and 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 with warm water, squeeze out lemon juice and stir. Leave to swell for 20 minutes.
In the meantime, other processes await us. Grind the cookies into fine crumbs.
Melt the butter and pour it over the cookie crumbs. Stir and we have a base for the cake.
Line a springform pan with baking paper and place cookie crumbs on the bottom, placing them evenly, without gaps along the bottom.
Cut fruits: bananas into slices, and peaches into slices.
Place a layer of bananas on the cookie crust.
Pour sugar into fruit yogurt and mix the mixture. To make the cake sweet and tasty, it is better to add sugar to the yogurt, because sugar will dissolve better in liquid.
Pour the swollen gelatin into the yogurt and stir the mixture. Gelatin is unsweetened, so you need to add sugar. Some may think that yogurt is already sweet, but do not forget that we diluted gelatin in a whole glass of water and this mass is all unsweetened.
Slowly pour jelly yogurt over the cake. Why slowly? To avoid knocking the bananas out of place.
Place the peach slices on the jelly and place the cake in the refrigerator to set. The cake will harden for about 2 hours.
Serve this wonderful frozen yogurt cake.
Recipe 8: Blueberry Yogurt Cake with Berries
A stunningly delicious cake with the most delicate yogurt-based cream. Ideal for sweet lovers who have to limit calories: vanilla sponge cake without butter, yoghurt cream without butter.
- 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, prepare the vanilla sponge cake. Separate the whites from the yolks of 2 eggs. Mix the remaining egg and 2 yolks with 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 stiff foam. The whites should be at room temperature, then it will be easier to beat. I also recommend adding a pinch of salt.
Add the egg whites into the dough, spoon by spoon, and stir. Stir from top to bottom using folding movements.
Take a springform pan with a diameter of 26-28 cm and line the bottom with baking parchment. Grease the paper with oil.
Pour the dough and bake in the oven at 180 C for 20 minutes.
Prepare blueberry-yogurt 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. Remove it from the springform pan.
Carefully cut off the crust from the edges (the biscuit is fried there). If you have a mold with a diameter of 22-24 cm, then it is better to assemble the cake in it; the cut cake will be just the right size. But you can do it in the same form in which the base was baked, the cake will just be lower. Cover the entire mold with cling film. Both the bottom and the sides.
Let's get back to the filling. The blueberry mixture has cooled to a manageable temperature.
Add yogurt to the cooled berry mixture. I had homemade natural yogurt, but you can use store-bought natural yogurt without additives. Just not for 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 to 60 C, stirring constantly so that all the crystals dissolve. Do not let it boil! Cool.
Pour the gelatin into the filling, whisking.
Lightly whip the cream and add to the filling. Whisk everything together again. And pour it onto the biscuit base.
Place the cake in the refrigerator for 2 hours until the filling has completely hardened.
For decoration, I advise you to lay out strong fresh berries and sprinkle them with powdered sugar. You can also decorate the cake with fresh mint leaves and almond petals.
Ingredients:
4 oranges
750 g yogurt (8 95 g serving cups)
2-3 bananas
30 g gelatin
250 ml orange juice
Sponge cakes
You will also need food-grade polyethylene, approximately 50 by 50 cm. Cheese and other products in stores are usually wrapped in such polyethylene.
The first thing we did was pour orange juice over the gelatin to swell and dissolve.
This will take 30-40 minutes, so you can start cutting fruit and sponge cakes. The cakes were cut into cubes. There are three of them in the standard package, two were enough for us.
We do the same with bananas - only smaller cubes.
Oranges were cut into slices. And then they peeled the zest from them.
And at this stage the question arose: what are we going to lay and fill all this splendor with? Initially it was assumed that our jelly cake would be spherical. It is advisable to have special molds. But since we were not able to purchase them on time, a large deep frying pan came to the rescue, exactly the shape from the inside that was required.
Line the bottom of the pan with polyethylene. Polyethylene is needed solely to make it easier to get the finished jelly cake out of the mold (in case it sticks!), so it should extend beyond the edges.
The orange slices go first - we line the bottom of the pan with them as tightly as possible.
Then came the biscuit squares.
Next are bananas.
If there is space left, then oranges, biscuit and bananas again - until they have filled the entire space of the form.
By that time, gelatin had already “made friends” with the juice. To make this friendship stronger, we put them on the stove and heat them up, but not to a boil. Stir without leaving lumps and let cool to the same temperature. Now we add yogurt to this company.
