Yogurt cake: step-by-step recipes

Recipe 1: Yogurt Sponge Cake

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.

Ingredients:

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

Preparation:

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.

Next, add yogurt (or kefir) and knead the dough.

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.

With cocoa

When cocoa powder is added to the biscuit dough, the finished product acquires a rich chocolate hue and a pleasant aroma.

The dessert can be used as a base for a cake.

What ingredients will you need?

List of required products:

• cocoa powder – 20 g;
• sunflower oil – 60 ml;
• butter – 70 g;
• good quality flour – 280 g;
• natural yogurt – 280 g;
• sugar crystals – 280 g;
• soda – 14 g;
• salt – 2 pinches;
• table vinegar – 15 ml;
• egg – 110 g.

It is recommended to take refined vegetable oil so that it does not have a specific smell or taste.

Step-by-step cooking process

Step-by-step cooking process:

1. Sift flour into a container, add baking soda, cocoa powder and salt with granulated sugar, mixing everything thoroughly.
2. Beat in the egg, add yoghurt with sunflower oil. Add melted and cooled butter to the mixture.
3. Mix the ingredients with a spoon and beat until smooth with an immersion blender.
4. Pour in the vinegar and stir the contents of the bowl again.
5. Line a baking pan with a diameter of up to 22 cm with parchment and pour the flour base into it.

6. Preheat the oven to 180°C and bake the dessert for 45 minutes.
7. Remove the finished treat from the mold and cool on a wire rack. Cut the dessert into pieces and serve.

Serving rules, decoration

Sprinkle the surface of the biscuit generously with coconut and almond flakes and serve along with hot tea. If desired, the cake can be cut in half and coated with jam.

Recipe 2 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.

Ingredients:

• 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.

Preparation:

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.

Option with pineapples

Products needed for the cake:

• 50 g flour;
• 20 g starch;
• 170 g sugar;
• 20 g vanilla;
• 4 g baking powder;
• 2 eggs;
• 0.6 liters of yogurt;
• 0.4 l cream;
• 30 g gelatin;
• 130 ml water;
• 550 g of pineapples, cubes and rings;
• 300 ml fruit syrup.

Step by step steps:

1. Make a dough based on flour, starch, baking powder, eggs, sugar (50 g) and vanilla.
2. Bake for 15 minutes at 185 degrees.
3. Combine yogurt with sugar, dissolved gelatin and whipped cream.
4. Spread the cream over the crust and place pineapple rings on the sides. Leave to harden for 2 hours.
5. Mix some gelatin with warm syrup. Pour it over the pieces of fruit laid out on the product. Leave in the cold until completely hardened.

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.

Ingredients:

• 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)

Preparation:

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.

For the cake we need 300 ml of natural yogurt and the rest according to the list of ingredients.

Combine 300 ml of milk at room temperature with gelatin and mix well, let it brew for 10 minutes.

Then heat the milk with gelatin in a water bath until the gelatin is completely dissolved.

Mix yogurt with sugar and tangerine juice with a mixer. If you like sourness, you can use lemon juice.

Then add milk and gelatin to the yoghurt base and mix with a mixer until smooth.

Take ¼ of the yoghurt-milk base and add cocoa and mix.

Cover the bottom of a springform pan 22 cm in diameter with cling film.

Then pour the yogurt and cocoa into the mold and put it in the freezer for 10 minutes.

At this time, cut the pineapple pieces into small squares.

Mix the remaining yogurt mixture with the chopped pineapple.

Then we spread the yogurt with pineapples on a layer of frozen yogurt with cocoa and put the cake in the freezer for 20-30 minutes, you can look in and check how it hardens.

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.

Pour boiling water over the jelly and stir well for 1-2 minutes until completely dissolved.

Then add the berries, let the jelly cool to room temperature, this may take 10 minutes, the main thing is that the jelly does not harden.

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.

Sponge cake with yoghurt cream

To make a refreshing sponge cake with yogurt cream and canned peaches in jelly, for the base you will need:

• 2 eggs;
• 75 g sugar;
• 50 g flour;
• 10 g butter;
• 2 – 3 g vanillin.

Yogurt cream for sponge cake is prepared from:

• 700 ml thick yogurt;
• 170 g powdered sugar;
• 25 g instant gelatin granules;
• 100 ml hot water;
• 2 – 3 g vanillin.

Additionally for registration you will need:

• canned peaches to taste;
• 1 – 2 bags of jelly for the cake.

Sequence of actions:

1. 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 sponge cake with a diameter of 22 cm.
2. Beat yogurt with powdered sugar and vanilla, combine with gelatin dissolved in hot water. Place the cooled sponge cake on the bottom of the springform pan, pour yoghurt cream on top and put it in the refrigerator for 2 – 4 hours.
3. Place canned peach slices on top of the set cream and pour all the jelly over it. Place in the refrigerator until completely frozen.

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!

Ingredients:

• 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

Preparation:

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.

No bake cake

To make a no-bake chocolate banana yogurt cake, you should prepare in advance:

• 200 g cookies;
• 100 g melted butter;
• 400 ml yogurt;
• 2 – 3 bananas;
• 100 ml milk;
• 100 ml water;
• 30 g gelatin;
• 100 g dark chocolate;
• 120 g sugar.

Cooking without baking:

1. Knead the cookies into crumbs and mix with melted butter. From this mass we form a base in a split form, which we put in the cold to harden.
2. Gelatin pre-soaked in water along with milk and chocolate should be put on fire and brought to a homogeneous state. Beat the yogurt with sour cream and carefully add the chocolate-gelatin mixture into it.
3. Peel the bananas, cut them into halves lengthwise and place them on the cookie base. Carefully pour the yoghurt cream over the fruit. After it hardens, decorate the dessert to your liking, for example, with a chocolate “spider web” or banana slices.

Recipe 5: How to make a delicious yogurt cake

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.

Ingredients:

• 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

Preparation:

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.

Original taste with blueberries

To create an original dessert, for the dough you need to take:

• butter – 55 g;
• sugar – 1⁄4 tbsp;
• egg – 1 pc.;
• flour – 1⁄2 tbsp;
• cocoa powder - 2 tsp.

For the yogurt based layer:

• yogurt - 330-360 ml;
• gelatin – 2 tsp;
• water – 50-60 ml;
• blueberries – 100 g.

For the jelly layer:

• jelly – 1 packet;
• water – 0.2 l;
• blueberries – 80-90 g.

Step by step steps:

1. Beat softened butter with sugar and egg. Stir in cocoa, baking powder and flour.
2. Bake in the oven for 20 minutes at 180 degrees.
3. Dissolve gelatin in water. Combine with yogurt, add blueberries.
4. Pour 1⁄2 part of the yogurt mixture onto the crust. Leave in the cold for 15-20 minutes.
5. Pour the rest of the yogurt into the mold. Place in the refrigerator for 60-90 minutes.
6. Combine boiling water with jelly from the bag. Pour several spoons over the frozen product and place around the perimeter of the berry.
7. After 15 minutes, pour out the rest of the jelly and leave to harden for 5-7 hours.

Cut the cake using a knife dipped in warm water.

Recipe 6 Simple, delicious yogurt cake with jelly

Ingredients:

• 3 eggs
• 150 gr. flour
• 150 gr. Sahara
• 1 liter yogurt
• 2 packs of gelatin (30 g)

Preparation:

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.

Next, add flour to the beaten yolks with sugar and mix gently.

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.

From sponge cakes

For baking you will need:

• 5 eggs;
• 350 g sugar;
• 200 g flour;
• 180 ml cream;
• 0.5 liters of yogurt;
• 25-30 g gelatin;
• 4 tsp. lemon juice;
• 100 ml water;
• chocolate;
• berries.

Preparation:

1. Beat the eggs and half the sugar with a mixer.
2. Add flour.
3. Cook the biscuit in the oven at 180 degrees for 30 minutes.
4. Mix gelatin swollen in water with yogurt, remaining sugar, a glass of cream and lemon juice. The cream for the sponge cake is ready.
5. Divide the biscuit. Apply cream to one cake layer and cover with the second cake layer, placing it in the mold. Leave in the cold for 2 hours.
6. Decorate with whipped cream, grated chocolate and berries.

Recipe 7: No-Bake Fruit Yogurt Cake

Ingredients:

• 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.

Preparation:

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.

History of Yogurt Cake

Unfortunately, I don’t know the history of the yogurt cake.
But there is reliable information that the dessert belongs to French cuisine. Surely it was invented by some talented chef who wanted to diversify the dessert menu with a delicious cake that did not require a lot of time to prepare. In any case, now we have a wonderful recipe for making a delicious yogurt cake without baking, and ample opportunities for experimentation, and this is good news.

This dessert is not only incredibly tasty, but also very healthy. So for those who adhere to proper nutrition, I recommend paying special attention to this type of dessert. After all, by choosing low-calorie dairy products and removing or reducing the amount of sugar, you will not harm your figure.

Yogurt dessert with chocolate, berries and nuts

There are a lot of ingredients, which makes the cake incredibly tasty and festively beautiful. No-bake yogurt cake with chocolate requires the following products for the base:

• 100 g chocolate;
• 50 g waffles;
• 50 g nuts;
• 70 g butter.

For the mousse:

• 50 g sugar;
• 0.3 l yogurt;
• 100 g white chocolate;
• 2 eggs;
• a spoonful of vanilla sugar;
• 10 g gelatin;
• 0.2 kg blueberries;
• 50 ml water.

Soak the gelatin as usual. At this time, do the main thing: chop the waffles and nuts, add melted butter and chocolate to them, mix and put everything in a springform pan. Tamp down well.

Mix eggs with sugar and place in a water bath. Stirring constantly, heat to about 70 degrees. Strain, then beat until cool and fluffy. Melt chocolate and add to yogurt. Carefully fold in the completely dissolved gelatin and then add the beaten eggs. Place currants on the crust, and then pour yogurt mousse over the entire delicacy. Place in the refrigerator.