Cake with yogurt cream and whipped cream
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Place the biscuits in the cake pan with foil. Cut from each biscuit to the height of the tray. Dissolve the gelatin with compote juice. We mix the sweet cheese with the sugar, vanilla, yogurt, gelatin and whipped cream.
Place 1/2 of the cream in the forms, and in the middle I added slices of roll, over which I added the rest of the cream.
I placed biscuits over the cream and let the forms cool. Because I didn't have enough biscuits and for the second shape I wallpapered the form with rolls.
The next day, when I overturned the shapes, I decorated it with 2 sachets of red gelatin.
Cake with mocha yogurt cream and pears
Whisk the egg whites, add the sugar, then the yolks. Lightly mix the essence of lemon and flour together with the baking powder. Bake the top in a round shape 24-25 cm in diameter.
After it has cooled, it is sectioned to have two sheets.
Yogurt is mixed with sugar, coffee and coffee essence. Whipped cream is mixed with yogurt.
Preparation of pears:
Peel a squash, grate it and squeeze the juice. We cut them in half and put them in a pan. Pour over the pears 2 cups of sweet white wine, 1 cup of sugar, 2-3 cinnamon sticks and an anise star. If the pears are not well covered with liquid, add more water. Let the pears boil for about 15 minutes. Drain and allow to cool.
Put the berries in a blender, together with 1 cup of sugar. Put the puree on the fire until it starts to boil. Set aside and add 1 teaspoon of hydrated and cooled gelatin.
We attach a detachable ring around the worktop. Over the first sheet, spread the jelly from the berries, before it has cooled completely. Place the pear halves next to each other, over the jelly. Spread the mocha cream over the pears and place the second top. We syrup this top on top with the syrup left over from boiling the pears. Let it cool for a few hours.
Decorate the cake with whipped cream, slices of boiled pears and grated chocolate.
Cake with ness cream and yogurt
Mix eggs with a pinch of salt, 180 g sugar and vanilla sugar, until it doubles in volume. Add the ground biscuits, flour, starch and baking powder. Homogenize well. We poured the composition in a round tray in which we put baking paper. Put in the hot oven for 25-30 minutes.
I mix cream for whipped cream. Separately, mix the mascarpone. Mix two sachets of ness with a few tablespoons of whipped cream, then add them over the mascarpone. Add powdered sugar to taste and then gradually, half the whipped cream. Mix lightly. We introduce the cold cream.
For the yogurt cream, mix the remaining whipped cream with the yogurt and powdered sugar to taste. I also added half a sachet of gelatin (I don't think it was absolutely necessary, but I was afraid the cream would run).
I cut the top in half, I syruped each piece with a syrup of 200 ml of warm water, a sachet of ness and 2 tablespoons of sugar.
I placed the first syrupy top, ness cream, the second syrupy top and yogurt cream.
I decorated the cake with whipped cream, chocolate chips and a little ness powder.
Chocolate cake with yogurt cream and strawberries
Method of preparation
Rub the yolks with the sugar, add the melted chocolate and the rum essence. Then add the flour, cocoa and starch together with the baking powder. At the end, we mix the beaten egg whites in the composition.
Put in a round shape with a diameter of 30 cm and bake for 40 minutes on low heat.
The yogurt is mixed with hydrated sugar and gelatin and then melted.
Whip the cream and then add the yogurt and then the fruit (I left the strawberries whole because they weren't very big).
Place the baking ring around the countertop, pour the cream into the form over the countertop and leave it to cool for 4 hours.
Chocolate cream: put the whipped cream on the fire, add the chopped chocolate and leave until all the chocolate melts, stirring lightly all the time. Remove from the heat and allow to cool to room temperature for a few hours.
After the cake has been in the fridge for at least 4 hours, pour the cream over the yogurt cream and spread evenly over the entire surface.
Refrigerate for at least 4 hours.
Cake with yogurt cream and whipped cream - Recipes
We have to somehow compensate for the avalanche of heavy dishes that will be found on the Christmas table, so we suggest an easy-to-digest cake.
What do you need for a tray (picture 1)
& # 8211 700 gr of sheep yogurt and buffalo
& # 8211 300 ml of liquid cream
& # 8211 250 gr of biscuits
& # 8211 a packet of butter (200 gr)
& # 8211 2 sachets of gelatin (10 gr)
& # 8211 a pineapple compote
& # 8211 4 tablespoons powdered sugar
& # 8211 rum essence
& # 8211 cacao
& # 8211 we grind the biscuits with the mixer (picture 2)
& # 8211 melt butter (picture 3)
& # 8211 mix the ground biscuits with a tablespoon of powdered sugar, cocoa (two tablespoons) and rum essence - picture 4. Pour the butter over this mixture and mix. What we get we spread on the bottom of a tray with detachable prices (picture 5)
& # 8211 whipping cream (picture 6)
& # 8211 we prepare gelatin. Pour it into 200 ml of compote, leave it for 10 minutes (picture 7), and then dissolve it in a water bath, taking care not to start boiling (picture 8). Let it cool for 2 minutes, then add it over the yoghurt, together with the rest of the powdered sugar (picture 9)
& # 8211 the yogurt mixture is homogenized with the cream (picture 10). Incorporate with a wooden spoon (picture 11). Half of this composition is poured over the layer of biscuits (picture 12). Then add the pineapple (picture 13) and complete with the rest of the cream (picture 14). Decorate and then refrigerate for at least six hours (picture 15)
& # 8211 good appetite! (picture 15)
Preparation time: 40 minutes
Price: 25 lei (may vary depending on where you take the ingredients)
Fruit cake and yogurt cream
Whole eggs are beaten with sugar and vanilla sugar until they double in volume and change color. Add boiling water then add flour and baking powder and mix gently.
Sprinkle the lemon peel, incorporate it and put the baking tray in a round tray, lined with baking paper. Bake for 15-20 minutes at 170 degrees.
When it is baked, it is taken out of the form and left to cool and in the meantime we take care of the cream.
We put the gelatin in the milk to hydrate it for 15 minutes.
Pour the yogurt into a larger bowl and mix lightly with the powdered sugar and vanilla.
Prepare the fruits. We open the can of tropical fruits and drain them, the raisins are hydrated in liqueur, the cherries are cleaned of seeds or if we have them in a jar we drain them as well. Bananas are cut at the last minute so as not to change color.
Put the gelatin in a bain-marin, mix until it warms up a bit and all the crystals melt.
Set aside and allow to cool, then pour over the yogurt and mix.
Now it's time to take care of the whipped cream, pour it into a bowl and mix it until it becomes consistent and creamy. we add it to the yogurt composition which is completely cold. Mix lightly with a spatula and incorporate it in two tranches, first put two tablespoons of whipped cream and mix it well with the composition
then pour the rest of the whipped cream and mix lightly with a spatula.
Leave the composition aside for another 5 minutes and syrup the cake top well and put it inside a cake ring on a plate.
Add the fruit to the yogurt and whipped cream mixture, mix lightly and pour everything inside the ring, over the counter and put everything in the fridge for 2-3 hours or even overnight.
When the cream is coagulated and stabilized, it can be decorated as we wish, with whipped cream, chocolate or jelly fruit. I went on the same theme and decorated it with some fruits and then I poured jelly cake over them. It cools nicely and leaves the beautifully colored fruits visible.
A cool cake came out, very fragrant but not very sweet. Just like it's good now in this hot August heat.
He stayed in the fridge overnight and the next day he had the perfect outfit to be served.
I want to convince you to make this cake, with it you can delight both your family and guests on any occasion.
Yogurt and Berries Cake
A very fresh cake, especially suitable for summer. The most requested cake at weddings, baptisms, etc.
This is the cake I recommend most often when I am asked for a "Fresh" cake. It is easy to make, it combines very well the taste of chocolate on the counter, the taste of whipped cream in yogurt mousse with mascarpone and whipped cream and fruit.
For a cake about 2 kg, 18 cm in diameter:
For the countertop:
Combine the dry ingredients in a bowl.
Combine the wet ingredients and mix them in a separate bowl.
Add the hot coffee over the chocolate and stir until it melts to form a ganache (if needed, you can put it on hot water to help it melt).
Add the ganache over the wet ingredients and mix well with a whisk and then add the whole mixture over the dry ingredients. Stir only until you have no dry parts, then put the top in an 18 cm shape and bake at 150C for about 1 hour.
Homogenize the ingredients in a bowl, using a whisk.
Mix the gelatin with cold water and let it hydrate for 10 minutes. Melt the gelatin on the steam bath and then add it to the yogurt mixture, stirring quickly so that no lumps form.
Froth the whipped cream and integrate it into the yogurt mixture using a spatula and then mix in the cream and berries.
Attention: because there are many cold ingredients in the cream (whipped cream, yogurt, mascarpone) it hardens quite quickly.
Cut the top into 3 slices and fill it by dividing the cream into 2 (approximately 390g on each layer). Refrigerate the cake for at least 6 hours so that the cream hardens completely.
Put the ingredients in a bowl and mix them to get a fluffy cream with which you will decorate the cake.
Mix the chocolate and whipped cream in a kettle on hot water until it melts and you get a shiny ganache with which you will glaze the cake.
-Blue: 6 eggs, 6 tablespoons sugar, 6 tablespoons flour, 2 tablespoons cocoa, 1 pinch salt, 1 teaspoon baking powder
-Cream: 1 jar of Raureni apricot jam, 1 jar of Raureni apricot compote, 300 g liquid cream, 400 g apricot flavored yogurt, vanilla sugar, 2 sachets of gelatin
-Jelly: 300 ml apricot compote, 1 sachet of gelatin
-Ornate: 200g liquid cream
Prepare the top by mixing the egg whites with a pinch of salt, then add the sugar and finally the crushed yolks. Pour sifted flour with baking powder and cocoa and mix from bottom to top with a wooden spoon. Grease with a drop of oil and cover with flour a form with a detachable edge, pour the dough and bake for approx. 25 minutes. The baked top is left to cool, then cut into 2 discs equal in thickness.
Hydrate the gelatin in 100 ml of compote for 10 minutes, then heat on a steam bath and mix gently until smooth.
Remove the apricot kernels and clean the skin and mix.
For the cream, mix the yogurt with the mixed apricots and gelatin, and finally add the whipped cream. Mix until the composition is homogeneous.
Place the cake ring on a plate. Place the first disc on the countertop (inside the ring), syrup with apricot compote, grease with apricot jam, pour half of the yogurt cream, then place the second syrupy countertop, pressing lightly by hand. Pour the rest of the cream and put the plate in the fridge for an hour to harden the cream.
For the jelly, hydrate the gelatin in 100 ml of compote for 10 minutes and proceed as in the description above. After it has cooled a little, add it over the remaining compote, mix it lightly and then pour it lightly over the yoghurt cream. Put the cake in the fridge for an hour.
Before undoing the ring, carefully pass it around with a knife to peel off the edges.
Decorate the edges of the cake with whipped cream.
Try this video recipe too