Cake on kefir - recipes for delicious treats. How to quickly and tasty cook a cake on kefir at home

Cake on kefir - recipes for delicious treats. How to quickly and tasty cook a cake on kefir at home

Kefir is a tasty and healthy product that can always be used in the kitchen.

From it you can cook a variety of pastries - cakes, pancakes, pancakes, kulebyaka and, of course, delicious and delicate cakes.

Cake on kefir: recipes, general principles of cooking

To make a cake on kefir, use a product of any fat content. The main thing is that, unlike, for example, from pancakes or pancakes, kefir should be fresh, with no obvious hint of acidification.

Flour before cooking is recommended to sift. Thanks to this simple procedure, the dough will rise well, and the finished cakes will turn out to be tender and airy.

And then there are no difficulties. For baking the cake, all the ingredients of the dough are mixed and baked in a greased form. Stuffing or cream for cake on kefir is used either according to the recipe, or at its discretion.

They decorate cakes mainly with creams, icing, nuts, powdered sugar, condensed milk, grated chocolate, coconut chips, berries and fruits.

1. Recipe for cake on Ministerial kefir

Ingredients for shortcake:

• four eggs;

• a glass of flour;

• a glass of sugar;

• a glass of kefir;

• a glass of poppy;

• a teaspoon of soda without a slide.

Ingredients for cream:

• bank of condensed milk;

• pack of oil;

• four tablespoons of cocoa;

• optional nuts.

Cooking Method:

1. On the eve of cooking, put eggs in a bowl, add poppy seeds and mix thoroughly. Put in the fridge, cover the bowl with a lid or cling film.

2. After about 12-15 hours, remove the poppy bowl from the fridge.

3. Pour the sugar, stir until all the sugar particles are dissolved.

4. Pour kefir, pour soda, do not quench it. Stir once more.

5. Pour in small portions of the sifted flour, not forgetting all the time to interfere with the dough, otherwise flour lumps are formed, which then have to get rid of for a long time.

6. Warm up the oven to 180 degrees, put in it for 5 minutes a dry clean form, which you will use to bake the cake. Due to the fact that you pour the dough into a warm form, the cake will bake well and rise. 7. Cover the form with parchment, brush it with oil. Pour in a third of the poppy dough.

8. Bake for about 15 minutes until golden brown.

9. Repeat the same with the remaining dough using new parchment. In the end, you should get 3 Korzh.

10. Put ready-made cakes on sheets of paper until cool.

11. While the base for the cake on kefir is getting cold, get ready to prepare the cream.

12. Soften the butter, but do not melt it. This can be done by taking it out of the refrigerator for a few hours on a plate.

13. Add condensed milk and cocoa powder, mix thoroughly with a mixer or a whisk until smooth. The color of the cream should turn out to be a delicate light brown shade. If you want, you can add finely crushed nuts.

14. Pierce the cooled cakes in several places with a knife, so the dough is better soaked, and the cake will come out juicier and tastier.

15. Grease all the cakes with cream, decorate the top of the cake with kefir in any convenient way: it can be nuts, berries, candied fruits, sprinkling or icing.

16. Store the finished cake in the refrigerator for at least 6 hours.

2. Cake recipe on yogurt “Almond-lemon”

Ingredients for shortcake:

• 250 grams of sweet butter;

• two glasses of flour;

• a glass of sugar;

• two teaspoons of baking powder;

• a glass of kefir;

• peel with two lemons;

• six egg proteins;

• half a teaspoon of vanilla;

• a quarter of a teaspoon of soda;

• a glass of ground almond kernels.

Ingredients for syrup:

• three tablespoons of lemon juice;

• half a cup of powdered sugar.

Cooking Method:

1. Since the cake is prepared very quickly, immediately set the oven to warm up to 180 degrees.

2. Sift flour in a deep bowl with baking powder.

3. In another bowl, whip the softened butter with half a cup of sugar and zest. When rubbing the peel, be careful, rub so as not to hurt the white part of the lemon, otherwise the cake will taste bitter. In the end, you should have a creamy mass.

4. Pour the kefir into the butter mixture and slowly pour in the flour and vanilla, all the while interfering with the dough as thoroughly as possible. 5. Put the dough aside, in the meantime whisk the whites in a small container.

6. Add the remaining sugar to the proteins, continue to beat until the resulting foam is strong and will not flow out when the container is turned over.

7. Transfer the proteins to the dough, gently, without intensive and chaotic movements, stir the mass.

8. Last, put chopped almonds into the dough.

9. Put the dough in the form, bake for 1 hour.

10. In the meantime, mix lemon juice with powdered sugar in a saucepan, set the mixture on a small fire. Stir until the formation of fragrant syrup.

11. Remove the finished cake from the oven, make even punctures with a knife, cover with hot lemon syrup.

12. As soon as the cake on kefir cools, put it in the refrigerator for 2-3 hours.

3. Cake recipe for kefir “Kokosanka with ginger and honey”

Ingredients for shortcake:

• 150 grams of sugar;

• two tablespoons of cocoa;

• 160 ml of kefir;

• 30 ml of vegetable oil;

• 300 grams of flour;

• a tablespoon of honey;

• a teaspoon of grated ginger;

• a teaspoon of soda vinegar slaked.

Ingredients for the filling:

• 200 grams of coconut chips;

• 50 ml of sugar syrup;

• 200 grams of butter;

• a glass of milk.

Ingredients for cream:

• 0.5 liters of cream 33%;

• a teaspoon of lemon juice;

• one third cup of powdered sugar.

Cooking Method:

1. Mix the sugar and cocoa with kefir until all the sugar has dissolved.

2. Add a spoonful of honey, ginger, pour in vegetable oil, mix.

3. Quench the soda over the mixture, add the sifted flour.

4. Stir the dough thoroughly so that not a single lump remains, the mass should turn out to be delicate and uniform in a pleasant beige-brown color.

5. Pour the dough into a greased form, bake at 180 degrees for about half an hour. You can check the readiness with a toothpick, but you should not overdo it as well, so that the cake will not turn out dryish.

6. Remove the cake, cool, cut lengthwise into two parts.

7. Pour coconut chips for half an hour with sugar syrup. After the allotted time, transfer the mass to the pan. 8. Pour in the milk, put the softened butter. Boil the filling, stirring slowly, but slowly until thick.

9. For cream, warm the cream, pour in lemon juice, simmer on a quiet fire for about 10 minutes, then fold it on a sieve or gauze to serum glass. Add the iced sugar to the remaining mass of the cooled and beat well.

10. Put the first cake on a large flat dish, brush it with filling, cover it with the second cake, pour over the cream.

11. Before serving, leave in the refrigerator for 3 hours.

4. Medovik kefir cake recipe


• 500 ml of kefir;

• two glasses of sugar;

• two eggs;

• two glasses of flour;

• half a teaspoon of soda;

• three tablespoons of honey;

• 200 grams of cream (sour cream, cream, chocolate).

Cooking Method:

1. Mix sugar with eggs, add flour (preferably sift before cooking), pour kefir. Mix thoroughly.

2. Add honey to the dough. If it is not liquid, candied, you can thaw it in a water bath or in a microwave oven.

3. Add soda and mix thoroughly.

4. Pour the dough into a greased form. To all cakes turned out the same size, use a ladle. For one cake there are approximately two heirs of dough.

5. Bake cakes each for 15 minutes in an oven heated to 190 degrees.

6. Put the finished cakes on sheets of paper, separately from each other, so that they do not stick together.

7. When all the cakes are ready (usually 6-7 pieces go out) and cool, make a cake of them, soaking each layer with your favorite cream.

8. Lubricate the cream and sides, and the top of the cake on yogurt. Decorate as desired.

9. Store the cake for 8-12 hours in the refrigerator. The longer it stays there, the better it will be soaked and, accordingly, the tastier it will turn out.

5. Cake recipe for yogurt “Crucible stump”

Ingredients for shortcake:

• a glass of sugar;

• two eggs;

• a glass of kefir;

• a glass of black currant or cherry seedless jam;

• two glasses of flour;

• two teaspoons of soda.

Ingredients for cream: • 200 ml of sugar syrup;

• 500 grams of sour cream;

• 130 grams of sugar.

Cooking Method:

1. Beat eggs with sugar. Pour the jam into the mixture and mix well.

2. Pour kefir into a large saucepan and pour soda in, stir. Keep in mind that when interacting, these two ingredients start to foam strongly, so take the dishes that are suitable in size.

3. Pour the eggs into kefir with sugar and jam, pour the sifted flour. Stir well.

4. The dough should not turn out thick, a little thicker than on the pancakes.

5. Divide the dough in two, bake the cakes in a high, oiled form at 180 degrees, each for 20 minutes.

6. Cool two finished cakes and cut them in half lengthwise. So you should make four shortcakes.

7. Whip sour cream with sugar.

8. Sprinkle each cake with syrup for impregnation, brush with sour cream, decorate as desired.

6. Cake recipe for kefir “Nochka”

Ingredients for cake layers:

• half a liter of kefir;

• two teaspoons of soda;

• two glasses of flour;

• two glasses of sugar;

• 50 grams of cocoa;

• two eggs.

Ingredients for cream:

• two glasses of milk;

• a third cup of flour;

• egg;

• 3/4 cup of sugar;

• 150 grams of softened butter.

Cooking Method:

1. In a large bowl, mix the slightly heated kefir with soda.

2. As soon as the kefir stops foaming, add sugar and cocoa, mix thoroughly.

3. Add eggs and flour, stir well again. You can beat the mass of an immersion blender at low speed.

4. From the resulting amount of dough you should get about 4-6 cakes, depending on the size of the form. Bake each in a greased form for 15 minutes at 170 degrees.

5. For the cream, boil a mixture of one and a half cups of milk and sugar.

6. In another container, beat half a glass of milk with egg and flour.

7. Enter the flour mixture into the boiling milk, stirring slowly, simmer, not allowing the mass to boil, about 7-8 minutes. This time will be enough to thicken the cream.

8. Remove the finished cream from the heat and cool. 9. Put the butter in the cooled mass, whisk in a blender until tender texture.

10. Lubricate the cake cake with kefir cream, remove soak in the refrigerator for 10-12 hours.

7. Cake recipe for kefir “Classic manna”


• 500 ml of kefir;

• 200 grams of semolina;

• three eggs;

• 100 grams of sugar;

• vanilla sugar to taste;

• half a teaspoon of soda;

• a pinch of salt;

• oil for lubrication.

Cooking Method:

1. Pour the semolina in a bowl, pour kefir. Stir the mass and leave for an hour to swell.

2. Beat eggs with a mixer with salt and sugar, vanilla sugar and soda.

3. Pour the egg mixture into the swollen semolina, mix.

4. Pour the finished dough into a greased form, bake for 40 minutes at 190 degrees.

5. Ready-made semolina cake on kefir can be sprinkled with powdered sugar, pour over icing or condensed milk.

Cake on kefir: tips and tricks

• Do not open the oven when baking cakes, otherwise they will settle.

• Cover the form with parchment paper, so it is easier to remove the ready-made cakes from the form, without deforming them.

• Decorate cakes on kefir, prepared according to these recipes, at your discretion. There are no restrictions, it all depends on your imagination.

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