Fruit yogurt cakes are a great solution if you want to make a dessert without spending a lot of time on it. Yogurt cakes have a number of advantages over others: firstly, they are light and incredibly delicate in taste, and secondly, you can add anything to them, for example, chocolate, nuts or fruits, flavored jam, jam or sweet syrup. You can make dessert on a biscuit, cookies, and even without cake it will be perfect. And most importantly - a yogurt cake looks appropriate not only on the festive table, but also as a simple treat on a weekend for family gatherings.
Look how beautiful this cake looks. Are you interested in fruit yogurt cake recipes?
Cake with oranges and peaches
This yogurt cake is unusually delicate and delicious, let alone, insanely beautiful. It includes tender biscuit, light yogurt, airy fragrant cream, and favorite soufflé - “Bird's milk”. Such a cake will look great on the festive table.
To prepare it, you will need:
1. For jelly:
- 4 oranges;
- 2 peaches;
- 100 g of sugar;
- 50 ml of orange juice.
- 50 ml of brandy;
- 15 g of gelatin.
2. For the yogurt layer:
- 200 g biscuit roll.
- 300 ml of yogurt;
- 100 ml of milk;
- 15 g of gelatin;
- 1 tbsp. l Sahara.
3. For souffle:
- 200 g butter;
- 200 ml of condensed milk;
- 200 g of sugar.
- 140 ml of orange juice;
- 3 egg whites
- 30 g of gelatin;
- 3 drops of vanilla essence.
Also, for decoration, you will need confectionery cream and powdered sugar, and for them a confectionery bag with a nozzle-rose.
Yogurt layer
Sponge cake with fruit can not be imagined without gelatin. Take a small iron bowl or stewpan, pour in the milk, pour in the gelatin and add a spoonful of sugar. Leave it for 10 minutes. When it swells a little, put the container on the stove and heat, but do not let it boil. Keep the brew on fire until gelatin and sugar are completely dissolved.
Remove from heat and let cool. At this time, you can beat yogurt. In a separate container, beat it with a mixer. The longer you do this, the better, because a cake needs airy and light jelly. Pour the jelly syrup into a yogurt in a thin stream and whisk again, evenly distributing it throughout the mass. Yogurt cream for biscuit cake with fruits is ready.
Cut the biscuit roll into slices approximately 7 mm thick. Cover the cake mold with cling film, put the roll circles on it, pressing it tightly against each other. Fill them with cream and refrigerate until completely frozen.
Souffle layer
Now let's take a layer of cream for yogurt cake with fruits. For him, we also need to soak the gelatin, this time in orange juice. You can also use fruit syrup if you use canned syrup. Butter, it is advisable to get it out of the refrigerator 15 minutes before cooking, so that it is soft, whisk together with condensed milk.
Pour juice and gelatin into a saucepan and heat, add 100 g of sugar. After that, mix everything thoroughly until the crystals of sugar and gelatin are completely dissolved. Never let the liquid boil. Remove from heat and let cool.
In a separate container, whisk the proteins to a stable foam and gradually introduce the remaining sugar. Combine the proteins with gelatin, without stopping the mass, stir at low speeds with a mixer. Add some vanilla. After you need to combine the oil and condensed milk, the mixer speed can be increased. After thoroughly stirring the mass, quickly pour it into the mold on the yogurt layer and evenly distribute it with a silicone spatula, as the souffle hardens instantly. After 10 minutes, the layer will set well and solidify.
Fruit layer
After the souffle comes a layer of aromatic fruits. Pour gelatin over the juice, and while it swells, peel the fruit. Remove the peel from the orange and remove the inner films, remove the peel from the peach. For convenience, cut the fruit into arbitrary pieces and send it to a blender, chop them until smoothie with sugar. Pour a little cognac and warm gelatin into it. Stir the mashed potatoes with gelatin juice and fill them with souffle. Send the cake to fridge for several hours.
Cake decoration
The yogurt cake with fruits is ready, you can decorate it at will. Whip the cream with icing sugar, transfer them to a pastry bag and decorate the cake with roses on all sides. You can create your own bright bouquet of roses on the cake if you add a little dye to the cream. Roses can be sprinkled with small berries or chocolate chips.
Jelly and yogurt cake is ready, but these are not all recipes for yogurt cake with fruits.
Tropical cake
The next recipe is a cottage cheese and yogurt cake with fruits, for its preparation you will need such products:
1. For cake:
- 200 g of cookies
- 80 g of butter;
- 2 tbsp. l condensed milk.
2. For a yogurt base:
- 300 g of cottage cheese;
- 150 g of yogurt;
- 130 g of sugar;
- 100 g canned pineapple;
- 2 kiwi;
- 1 mango
- 60 ml of water or multifruit juice ;
- 30 g of gelatin;
- 1 tbsp. l vanilla sugar.
Also, for decoration, you will need some more gelatin - 15 g and 150 ml of juice, in addition, leave some fruit.
Cooking cakes
You can also make cake for this cake and biscuit, but with cookies it will be much faster. Put cookies in a blender or food processor, chop. You can also do this manually by moving them into a bag and beating them with a meat hammer or rolling pin.
Melt a piece of butter in a steam bath and pour into the liver, mix thoroughly. Cover the cake mold with cling film, then put the mass on the bottom, evenly distribute it and press firmly. Put in the refrigerator so that the butter freezes and holds the cookies together in one thick cake.
Curd
Next, prepare the curd cream. Fruit yogurt cake also requires gelatin. It will take about 30 g. Pour the gelatin over the juice and leave to swell, mix it thoroughly and slightly warm until it is completely dissolved. Put the cottage cheese in a separate bowl. If it is dry or there are too many lumps in it, grind it through a sieve or beat with a blender. It should be gentle and uniform with a minimum number of grains. Add yogurt to the bowl with cottage cheese and rub until smooth, but do not whisk. Add sugar, a little vanilla.
Peel the kiwi, mango, pineapple and cut into small pieces. Leave a little for decoration, cut into circles or other interesting shapes. Put the rest into the total mass. Heat the gelatin until completely dissolved and pour in the curd. Mix well.
Pour the cream on top of the cake, put in the refrigerator until it hardens.
Decoration
When the curd cream sets, you can do the decoration, it will also be fruit and jelly. Pour the gelatin juice and leave to swell. Then mix thoroughly and warm up a little. Put pieces of fruit on the cream, fill everything with slightly cooled gelatin and leave it in the refrigerator for 2-3 hours. When all layers have hardened, yogurt cake with fruits can be served to the table.
This dessert is so attractive - not to take your eyes off, and the taste is in no way inferior to external qualities.
Sponge Cake with Yogurt and Fruit
And here is the next fruit yogurt cake. The recipe with the photo is very simple, and the dessert is so fragrant that it is impossible to resist. And what kind of cream - yogurt component makes the cake incredibly light and delicate.
To prepare this treat you need the following ingredients:
1. For sponge cake:
- 4 eggs;
- 200 g of sugar;
- 140 g of flour;
- 0.5 tsp baking powder.
2. For the yogurt layer:
- 1 spoon of yogurt;
- 20 g of gelatin;
- 4 tbsp. l water;
- 10 g vanilla;
- sugar to taste.
For the filling and decoration of the cake, you can use any fruit and berries, we suggest taking 50 g of blueberries, raspberries, strawberries, apples, kiwi, bananas, oranges. If desired, you can add other fruits.
Biscuit
What a delicious yogurt cake with fruits (dessert photos are presented in the article). In fact, it turns out very tasty. The biscuit recipe for yogurt cake is the easiest. With it, and begin cooking dessert. Add the eggs to a deep convenient bowl and beat with a mixer until foam, gradually adding sugar to them.
Also, add small amounts of flour into the dough, kneading thoroughly, there should be no lumps. The finished dough by consistency should resemble sour cream. By the way, do not forget about the baking powder. If not, replace slaked vinegar with soda.
Put the dough in a greased cake pan and place in the oven, preheated to 170-180 degrees. Bake a sponge cake for 25 minutes. You can check its readiness with a match or a toothpick. If it is dry - the biscuit is ready. Take out the baking and cool.
Filling
While the biscuit is cooking, take care of the fruits - peel and chop them. Rinse the berries - they are necessary to decorate the cake.
Pour the yogurt into a separate bowl and mix with sugar and vanilla. Cut the biscuit along, and soak each pancake with sweet syrup. Put the first cake on the bottom of the cake mold, then pierce it with a fork and generously grease with yogurt dressing, put the fruits on top in a chaotic manner. Cover the layer with a second cake.
Next, work on gelatin. It is necessary to fill it with cold water and allow time to stand - 7-10 minutes will be enough. Then warm the gelatin a little, and then combine with the yogurt mixture. Pierce the top cake with a fork, then fill it with yogurt mixed with gelatin. Put in the refrigerator for 2-3 hours, the jelly layer should completely harden.
Decorating a finished cake is very simple - you can sprinkle it with grated chocolate and garnish with nuts, but we suggest putting a few fruits or berries on it - several berries of strawberries, blueberries and raspberries.
Serve the treat with tea or juice.
Fruit yogurt cakes are incredibly delicate, they are so light and tasty, fragrant. Such desserts are mostly low-calorie. On average, 100 g of cake per 100 g is only 150-200 kcal, which is 1.5–2 times lower than ordinary biscuit cakes with fat cream.
Fruit yogurt cakes are universal and go well with any fruit, chocolate, nuts. Therefore, you can fantasize and come up with different fillings.