Yoghurt cake - dietary dessert! Recipes delicate yogurt cakes with sponge cake, berries and jelly

Yoghurt cake - dietary dessert! Recipes delicate yogurt cakes with sponge cake, berries and jelly

The cake, in itself, is a sweet treat and therefore, in most cases, very high-calorie. And you want a sweet, in spite of the diet! What to do, with horror to look at the arrow of scales? Not necessarily. Prepare a yogurt-based cake with a filling, almost all recipes contain a modest number of calories. Overeating is not worth it, but you can not particularly worry about the waist.

Yogurt Cakes - General Cooking Principles

• Yoghurt cakes can be attributed to low-calorie desserts, since most of them are sour-milk mass, based on yogurts. As a rule, for such cakes do not bake more than one cake, which is used as a base. Sometimes it is cut in half, into two thin, and the yogurt mass is spread between them. Often, the biscuit is broken into pieces, which are interbedded with a light base and additional components.

• For yogurt cake, you do not need to bake a sponge cake. If you do not want to bother with the dough, the base can be made from cookies or you can buy ready-made biscuit dough.

• Yoghurt mass for cake is made from drinking yoghurt and gelatin. There are no restrictions on the choice of fermented milk product, the main thing is that it is fresh. Using a drink with different flavors only diversifies the dessert.

• Thanks to gelatin, the stiffened yogurt mass holds its shape well and does not spread. Gelatin can be used both granular and sheet. It is poured with cold water and left for 20 minutes or more to swell. Then dissolve, warming up on a water bath or the lowest heat, and then cooled to room temperature.

• Neutral taste of the yoghurt mass when cooking cakes is usually set off by adding fruits and berries. They can be taken both fresh and frozen, canned too suitable.

• Yoghurt cakes are formed in containers that are lined with foil or parchment. For convenience, it is better to take detachable forms, especially if the yogurt mass needs to be laid out on a biscuit or biscuit base.

Yoghurt cake with peaches and biscuit


For sponge cake:

• five eggs;

• 20 gr. butter;

• two and a half tablespoons of high-grade flour, wheat (75 gr.);

• 150 gr. unrefined sugar;

• starch - 75 gr .;

• a pinch of fine salt;

• powdered vanilla - a quarter of a teaspoon.

For impregnation:

• two spoons of sugar;

• 50 ml of water;

• a tablespoon of strong alcohol (brandy or rum).

In yogurt mousse:

• a glass of milk (250 ml);

• yolks from three eggs;

• 12 gr. sheet gelatin;

• fat, 33% cream - 200 gr .;

• 100 gr. refined sugar;

• half lime;

• 75 gr. white chocolate;

• 400 gr. plain yogurt without additives (not drinking).


• canned peaches - 6 halves.

Cooking Method:

1. First of all, you need to prepare yogurt, decanting excess moisture from it. To do this, put in a colander moistened, well-pressed gauze, folded in 4 layers. Place the colander in a smaller container, pour the yogurt into it and place in the refrigerator for a period of 6 hours. The output should be at least 250 grams. thick yogurt mass.

2. Prepare the sponge cake. Melt the butter over low heat and set aside temporarily to cool.

3. Stir flour with starch, double cross the mixture.

4. In a separate bowl, add sugar, add eggs, vanilla and salt. Mixer, including the average speed, whisk everything for five minutes, or rather, to obtain a white, light mass.

5. Now, add the flour overcooked with starch, and gently mix. It should make a rare dough of uniform consistency.

6. Separate a few spoons of dough and mix it with melted butter in a separate dish. Then pour the mixture to the total mass, mix.

7. Rub the bottom and sides of the split ring abundantly with butter, line the parchment on the bottom. Fill the container with dough and bake the biscuit at 150 degrees for 35 minutes, until the “dry match”.

8. While the cake is cooling, pour water with sugar, prepared for impregnation. On medium heat, boil a clear syrup, then remove from heat and add brandy, cool. 9. Plates of gelatin pour cold water.

10. In milk, dissolve 50 grams of sugar and boil over medium heat.

11. With the remaining sugar, whisk the yolks. Pour half of the hot milk to them, stir intensively with a whisk.

12. Pour the resulting mixture into a pan with the remaining hot milk and place it back on the stove.

13. While stirring, warm the milk mixture to 82 degrees, then strain through a sieve.

14. Add the pressed gelatin and thoroughly stir the creamy mass until the thickener is completely dissolved.

15. While the mass has not cooled, add white chocolate ground into the small chips and stir again to achieve uniformity.

16. Place the container with the cream on the ice or put it in cold water. Stir regularly, cool to about 35 degrees.

17. To soft peaks, whip slightly chilled cream.

18. In the cooled cream, stir in a thick yogurt mass, then put the whipped cream and, slowly, mix them in with folding movements.

19. Place the ring from the split mold, slightly larger than the one in which the biscuit was baked, place it on the dish. Cut the biscuit in half and place its bottom part up into the ring.

20. Soak the cake with the cooled syrup, applying it to the biscuit with a brush or pouring from a spoon. Then spread peaches on its surface and fill the fruit with half the yogurt mass.

21. Put the second cake, soak it with syrup and pour the remaining yogurt mousse. No need to put peaches on it.

22. Place in the refrigerator for four hours. You can in the freezer, but not more than half.

23. From the frozen cake, carefully remove the ring. To level the surface, walk on it with a hot, wide knife.

Yoghurt cake recipe on sponge cake with berry layer - “Currant”


• two eggs;

• 100 gr. Sahara;

• four spoons of baking flour.

For yogurt layer:

• 600 gr. natural yogurt, not containing additives;

• red or black currant - 300 gr .;

• 200 ml of liquid cream, not less than 22% fat;

• granulated gelatin - 25 g .;

• a pound of flexible homemade cottage cheese; • granulated sugar - 250 gr.

Cooking Method:

1. In a wide bowl, beat the eggs into a thick, frothy milky mass. Then, gradually pouring, add sugar and do not stop beating until its grains are completely dissolved.

2. Gently mix in the egg mixture, the twice-passed flour, and place the dough in a parchment-laid form. Bake a biscuit for a quarter of an hour, at 180 degrees.

3. Grind currant through sieve. Add a little sugar to the resulting puree, stir.

4. Combine cottage cheese with yogurt. Put the sugar (200 gr.), Mix well, then whisk.

5. Pour gelatin with water. When the granules are well swollen, pour in the cream and start heating over low heat. While stirring, warm the mixture to achieve complete dissolution of gelatin.

6. Pour one third of the cooled gelatinous mass into the berry puree, and the rest to the curd and mix both masses thoroughly.

7. Put the curd on the cooled biscuit and immediately put it in the refrigerator. When the layer hardens, after about two hours, cover its surface with a berry mass and again put the cake in the refrigerator for the whole night.

A simple recipe for strawberry yogurt cake with cocoa


• pasteurized or homemade milk - 300 ml;

• large spoon of cocoa powder;

• 300 gr. strawberry flavored yogurt;

• a tablespoon of freshly squeezed lemon juice;

• 30 gr. instant gelatin;

• granulated sugar to taste.

For interlayer:

• fresh or frozen strawberries - 350 gr .;

• tablespoon of sugar;

• 60 ml of drinking water;

• 6 gr. gelatin.

Cooking Method:

1. Pour gelatin with milk and wait about 10 minutes. Then place the bowl on the minimum heat and warm slightly, not boiling. Stir the mixture continuously, otherwise the granules will stick to the bottom.

2. Beat yogurt with a mixer with sugar and lemon juice. Then, stirring the mixture with a spoon, enter the cooled gelatin milk.

3. Cast one third of the mass into a separate bowl, add cocoa powder and mix. To prevent the powder from lumping, sprinkle it, cutting it through a sieve. 4. Pour cocoa mass into a detachable shape and place it in the freezer for a quarter of an hour. Then take out, pour out the remaining mass on the frozen layer and again put it in the freezer, but already for an hour.

5. Prepare a strawberry layer. Cold water for a quarter of an hour, pour gelatin. Then warm it up at the very minimum of heating, or water bath, to dissolve.

6. Grind strawberries into mashed potatoes. If you want the pieces to be felt in the interlayer, make it a crush. If you want to get a homogeneous layer, mash the berries on a sieve or perebeyte blender.

7. In the mashed potatoes, add the cooled gelatin and a little sugar, mix.

8. Pour the strawberry mass on the frozen yogurt layer and again put in the refrigerator, but in the common chamber. The cake will be ready completely after three hours, when the berry layer will also harden well.

Fruit-yogurt cake without baking with cookies


• butter 72% butter - 200 gr .;

• 250 gr. crumbly, preferably shortbread;

• two bananas;

• Kiwi fruit - 4 pcs .;

• half a cup of drinking water;

• juice from 1/3 medium lemon;

• granulated gelatin - 4 tsp .;

• 70 gr. sugar;

• half a liter of clean drinking yogurt.

For registration:

• two small kiwi fruit;

• 40 gr. almond “petals”.

Cooking Method:

1. Prepare a crumb from cookies. Break it into pieces, put it in the bowl of the blender and perebeyte. You can collect pastries in a bag and roll it with a rolling pin.

2. Pour the crumb into the bowl, add the softened butter and, stirring well, knead with a fork. According to the recipe, it is recommended to soften the oil in advance, leaving it on the table, but you can also melt it. In this case, it will need to be cooled well, practically to thickening.

3. Smooth the prepared oil mass along the bottom of the mold, on the bottom of which you place the parchment and store it in the “warm” section of the refrigerator for half an hour.

4. Pour gelatin with cool water in the volume of half a glass, and set aside for 20 minutes to swell, then dissolve, warming up in a water bath, and cool. 5. Peel the Kiwi. Cut the fruit into small pieces (cubes), add sugar and, adding lemon juice, put on medium heat. As soon as the kiwi launches juice, immediately remove from the stove, mix well, until you are sure that the sugar has dissolved, leave to cool.

6. Pour yogurt into the cooled fruit mass, add loose gelatin and mix gently. Try not to crush the pieces of kiwi.

7. Remove the frozen cake from the refrigerator. Spread bananas in thin rings on it and fill it with fruit-yogurt mass. Smooth its surface and put the cake to cool in the refrigerator for at least 6 hours.

8. After that, free the dessert from the form, remove the paper. Decorate by putting kiwi slices and roasted almond petals on the surface.

Fast yogurt cake without baking with fruit


• two large spoons of whole condensed milk;

• 70 gr. creamy “traditional” butter;

• shortbread or biscuit crumbly biscuits - 200 gr .;

• 12 gr. granulated gelatin;

• 200 ml of fat, liquid 30% cream;

• any yogurt - 200 gr. (can be with additives);

• 100 gr. raspberries;

• two small bananas;

• four halves of canned or fresh peaches

• drinking water - 1/2 cup.

Cooking Method:

1. Mix the crumbled cookies with condensed milk. Add pieces of softened butter and mix again.

2. Place parchment on the bottom of the form. Put in it the prepared oil mass, smooth and set to cool.

3. Gelatin first soak in water, then dissolve, warming over low heat, and cool well.

4. To soft peaks, whip cream with added sugar. Bananas and peaches cut into centimeter cubes.

5. Pour the fruit pieces with yogurt. Add loose gelatin, pour whipped cream here and mix gently.

6. Fill the yogurt mass with the cooled biscuit cake and place the cake in the refrigerator for six hours.

7. Free the prepared, well-frozen dessert from the mold, remove the paper from the cake. Decorate the cake with raspberries and fruit pieces.

Light yogurt cake with strawberries and kiwi - “Summer”


• ready biscuit cake;

• half a liter of yogurt;

• four tablespoons of gelatin;

• a glass of sugar;

• fresh strawberries;

• Kiwi.

Cooking Method:

1. Gelatin Pour 120 ml of cool water and wait for half an hour until its granules are well swollen. Put on a moderate heat and, not boiling, warm to dissolve.

2. Intensively stirring slightly cooled gelatin mass, pour a thin stream of yogurt into it.

3. Cover the deep bowl with foil. Carefully lay a slice of sliced ​​strawberries and thin kiwi rings on its bottom. Top with a piece of broken sponge cake and pour it with a small amount of yogurt.

4. Repeat the layers, pour all the remaining yogurt and put in the refrigerator for two hours.

5. After the specified time, turn the bowl on a plate, the cake will slip out of it.

6. To decorate the surface of the dessert, sprinkle with coconut chips of white color.

Yoghurt Cake - cooking tips and helpful tips

• Gelatin can be replaced with agar-agar. Algae extract thickener does not require soaking and warming. It keeps its shape well and freezes at medium room temperature.

• Melt gelatin on a fire or in a microwave oven much faster, but by slowly heating it in a water bath, you will get a better thickener.

• Gelatin can not be boiled, and even more boil. He loses his basic properties. If such a thickener is added to the prepared mass, it will not harden.

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