Home » Eastern heritage » The yoghurt cream for the cake is thick. Step-by-step recipe for yogurt cream for cake with photos

The yoghurt cream for the cake is thick. Step-by-step recipe for yogurt cream for cake with photos

Do you like sweets, but are you afraid of extra centimeters on your waist? Then yogurt is your lifehack, the main advantage of which is its lightness and low calorie content. You can treat yourself to cakes several times a week without worrying about your figure at all.

Cakes and pastries based on yoghurt mousse are delicious and healthy desserts. And in combination with fruits and berries, yoghurt cream can be a separate dish.

Yogurt cream, general principles of preparation

This cake cream contains gelatin, cream and yogurt itself. You can use both store-bought and home-made products. Gelatin helps the mousse keep its shape and not spread during the hardening process.

If you do not want to use gelatin, then the vegetable thickener agar-agar can replace it. It already hardens at room temperature, does an excellent job of gelling liquid components and does not need to be soaked before use.

Cream adds airiness to a light yogurt cream. The cream must first be whipped, but do not overdo it, otherwise the cream will separate. Whip the cream vigorously until an elastic “cap” appears. Once you have achieved such a dense structure, you can turn off the mixer.

Give preference to homemade yogurt, because it is truly beneficial for the body. Yogurt has a beneficial effect on metabolism and helps normalize digestion. The introduction of this fermented milk product into your diet will not only please all those with a sweet tooth, but will help in the fight against extra pounds.

Universal yoghurt cream for cake

Yogurt cake cream is suitable for soaking any cake layers. In its consistency, it resembles a soufflé, light, tender and not as high in calories as custard, or butter cream. Let's take a step-by-step look at the recipe for making this exceptionally tasty mousse.

Products

250-300 ml heavy cream;
50 ml lemon juice;
500 ml yogurt;
a packet of gelatin;
3 tbsp. powdered sugar.

Preparation

Pour lemon juice over gelatin. this can be in a glass or cup. Leave until the mass noticeably increases in volume.
At this time, beat the well-chilled cream until an elastic “cap” appears. Then add powdered sugar to them.
In a separate bowl, beat the yogurt a little, mix it with the swollen gelatin (can be replaced with agar-agar).
Now slowly add the whipped mixture to the whipped cream. Mix until smooth. The yogurt cream for the cake is ready. If desired, you can add fresh or frozen berries to it.

Yogurt cream for cake with cottage cheese

This mixture consists of two of the most useful ingredients, rich in calcium - cottage cheese and yogurt. Of course, it is better to use homemade products, but you can also use proven store-bought ones. How to prepare such a cream, consider the recipe.

Required Products:

a packet of gelatin;
0.5 cups of clean water;
500 g of cottage cheese;
50 ml yogurt;
0.5 cups sugar.

Preparation

Fill the gelatin with water until it swells. Heat the gelatin mass in a water bath until the gelatin is completely dissolved, then cool to room temperature.
While the gelatin solution cools, grind the cottage cheese, add sugar and yogurt to it and mix until smooth.
Add gelatin solution to the curd mass, mix thoroughly and place in a cold place until thickened for 2 hours.

Yogurt cream with cottage cheese can be used.

Creamy yoghurt cream

The creamy taste makes this mousse even more delicate. We pre-cool all the ingredients in the refrigerator, so they will interact better with each other. And as a cream thickener we use dry cream thickener, which is sold in any store.

Preparation

Beat chilled cream (400 g 30%) with powdered sugar (100 g) and two packs of thickener until stable peaks form.
Stir in yogurt in small portions until smooth.
Lubricate the cakes with the finished impregnation.

Yogurt and condensed milk cream

When you're tired of all the creams, you should try yogurt mousse with condensed milk. All components must be cooled and thick so that the cream holds its shape well.

Ingredients

condensed milk - 400 g;
thick yogurt– 600 gr;
cream – 180 gr;
lemon – 1 piece;
sugar or powdered sugar – 100 gr.

Preparation

Gently mix condensed milk, lemon juice and yogurt and refrigerate for six hours.
After this time, we begin to beat the chilled cream with sugar.
Mix both masses until smooth.

Yogurt cream with sour cream

A cream consisting of yogurt and sour cream ideally soaks the cakes.

Ingredients

powdered sugar or sugar - 1 tbsp;
yogurt - 1 tbsp;
sour cream – 400 gr;
vanillin or vanilla sugar - 2 packs.

Preparation

Beat the sour cream thoroughly, add vanillin and sugar, continue beating.
Then gradually pour in the fermented milk product.
You can immediately grease the cakes.

Yogurt cream with gelatin

Essentially, the recipe for yogurt cream with gelatin is a recipe for an all-purpose yogurt mousse. Its preparation is described in detail at the beginning of the article.

Yogurt cream soufflé for cake

This recipe is perfect for kids.

Ingredients

0.2 kg curd cheese;
0.5 cups of yogurt;
100 ml water;
0.5 liters of cream;
3 tbsp. l. gelatin;
0.7 cups sugar;
vanilla sugar.

Preparation

Soak the gelatin in water and leave for 15 minutes.
Whip the cream until peaks appear.
Beat sugar and cottage cheese, then add cream to this mixture, and then yogurt.
Dissolve gelatin in a water bath and add to the mousse.

Yogurt and butter cream

This type of impregnation for cakes is prepared just as quickly as the previous options. You just need to take the butter out of the refrigerator in advance so that it is at room temperature.

Let's look at the recipe in detail.

400 gr. Mix the butter with 150 grams of powdered sugar and vanilla.
Whisk.
Pour in 400 gr. fermented milk product.
After the mass becomes homogeneous, put it in a cold place until it thickens.

Strawberry yogurt cream for cake

Easy, berry flavor This mousse will not leave anyone indifferent! The perfect combination of strawberries and fermented milk component. If desired, you can replace it with other berries or fruits. It will also turn out very tasty.

Ingredients

yogurt – 400 grams;
fresh strawberries – 250 grams (mashed);
sugar – 150 grams;
clean water – 100 ml;
agar-agar - pack.

Preparation

Dissolve agar-agar in water in a water bath.
Beat yogurt with sugar, add strawberry puree, thickener, mix until smooth.
We use it as an impregnation for cakes or pastries.

Yogurt cream without gelatin

This mousse is easy to prepare.

You need to take the fattest sour cream and beat it with powdered sugar, yogurt and vanilla.

You need 400 grams of sour cream, 200 grams of powdered sugar, 300 grams of yogurt, a bag of vanillin. Cool before use.

Such easy-to-prepare mousses will not leave you or your guests indifferent. And the light and delicate taste of the dessert will give you a lot of pleasure.

The most delicate, very tasty yogurt cake will not harm your figure, it is very light: with fruits or berries, sponge cake or without baking. Choose the best recipe!

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, you can save time on preparing the crust. That is, you can buy any cookie instead of a biscuit and use it.

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 butter
1 tbsp. Sahara
Pinch of salt

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.

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.

Recipe 2, step by step: 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 and gelatin do not require effort, and anyone can bake a sponge cake.

Wheat flour – 50 gr.
Starch (potato or corn) – 20 g.
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.

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. Bon appetit!

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.

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)

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.

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

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

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.

Fill the cake with a layer of berry jelly and put it away freezer for 10 minutes. Everything 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. Bon appetit.

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!

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

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 them 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 can you 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 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 yoghurt 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.

Recipe 5: How to make a delicious yogurt cake (step by step)

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.

Sour cream 200 gr
Wheat flour premium 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

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.

Recipe 6, simple: delicious yogurt cake with jelly

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

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.

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 until 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.

Recipe 7: No-Bake Fruit Yogurt Cake (with photo)

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.

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 the fruit yoghurt 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.

Recipe 8: Blueberry Yogurt Cake with Berries

Amazing delicious cake with the most delicate yogurt-based cream. Ideal for sweet lovers who have to limit calories: vanilla sponge cake without butter, yoghurt cream without butter.

Cream 33% 400 ml
Medium egg 3 pcs.
Blueberries (can be frozen) 400 g
Vanilla sugar 40 g
Sugar 200 g
Sugar 50 g
Gelatin 25 g
Flour 70 g
Water 70 ml
Starch 40 g
Baking powder 1 tsp.
Fresh blueberries or raspberries 100 g
Powdered sugar
Yogurt without additives 400 g

First, prepare the vanilla sponge cake. Separate the whites from the yolks of 2 eggs. Mix the remaining egg and 2 yolks with sugar and vanilla sugar.

Grind the mixture well, preferably with a mixer.

Add sifted flour, starch and baking powder to the dough.

Stir.

Beat the whites into a stiff foam. The whites should be at room temperature, then it will be easier to beat. I also recommend adding a pinch of salt.

Add the egg whites into the dough, spoon by spoon, and stir. Stir from top to bottom using folding movements.

Take a springform pan with a diameter of 26-28 cm and line the bottom with baking parchment. Grease the paper with oil.

Pour the dough and bake in the oven at 180 C for 20 minutes.

Prepare the blueberry-yogurt filling. Add sugar to blueberries and set to heat. Bring to a boil.

Boil for 2-3 minutes over low heat. Then beat with a blender and cool.

Meanwhile, the biscuit was baked. Remove it from the springform pan.

Carefully cut off the crust from the edges (the biscuit is fried there). If you have a mold with a diameter of 22-24 cm, then it is better to assemble the cake in it; the cut cake will be just the right size. But you can do it in the same form in which the base was baked, the cake will just be lower. Cover the entire mold with cling film. Both the bottom and the sides.

Let's get back to the filling. The blueberry mixture has cooled to a manageable temperature.

Add yogurt to the cooled berry mixture. I had homemade natural yogurt, but you can use store-bought natural yogurt without additives. Just not for long-term storage, there is little useful in it. Stir.

Now strain the blueberry-yogurt mixture through a sieve.

At this time, soak the gelatin in 70 ml of water, heat to 60 C, stirring constantly so that all the crystals dissolve. Do not let it boil! Cool.

Pour the gelatin into the filling, whisking.

Lightly whip the cream and add to the filling. Whisk everything together again. And pour it onto the biscuit base.

Place the cake in the refrigerator for 2 hours until the filling has completely set.

For decoration, I advise you to lay out strong fresh berries and sprinkle them with powdered sugar. You can also decorate the cake with fresh mint leaves and almond petals.

Sponge cakes have gained good popularity recently. It has long been no secret, even without using additional measures in the form of baking powder. And if you are still afraid to deal with biscuit dough, then you!

Why do confectioners most often choose sponge cakes to prepare their masterpieces? It’s simple, it’s very convenient to work with, to form smooth cakes, it can be combined with all existing creams for layering. If there is a lack of moisture, you can always add extra cake layers. In addition to flavor notes, this will give an interesting light aroma (if used).

I recently discovered yogurt cream for... sponge cake. It is very light and gentle. Works great in combination with fresh fruits and berries. With this cream, you can add summer freshness to your dessert! Due to the fact that the composition does not include oil, yogurt cream is less caloric. But it is only suitable for a layer. To level the surface of the cake, it is better to use either.

Ingredients

Cream (fat content not less than 33%) - 400 gr.
Yogurt (in a glass, not drinking, 8%) - 200 gr.
Cream thickener - 2 packs
Powdered sugar - 100 gr.

Cooking method

I want to say right away about the thickener for cream. Adding it to yogurt cream is not so necessary. The stability of the cream largely depends on the quality of the cream and the fat content of the yogurt. If you manage to find sufficiently fatty yogurt (8% or higher), then you can do without a thickener. Just skip the step of adding it in the recipe. There are also recipes where gelatin is added for a stronger consistency. I don’t use this method, but if you want to use it, then you will need to dilute 12 grams of gelatin in 60 grams of water. Gelatin is introduced in a thin stream at the very end.

Also adjust the amount of powdered sugar yourself. If you choose natural yogurt, without additives or sweeteners, then you will need more powder.

In a whipping container, combine the cream, powdered sugar and thickener. Beat until stiff peaks form (about 5 minutes). The whipping time directly depends on the power of the mixer. Do not forget that the cream must be very cold for it to whip well. This applies to both the mixer attachments and the container in which the cooking process takes place. Therefore, place your equipment in the freezer 30 minutes before starting work.
Now all that's left is to mix the yogurt with the whipped cream. This can be done with a mixer at low speed (no more than 15 seconds), or using a silicone spatula. We try to mix carefully so that the cream does not lose its airiness. The yogurt also needs to be well cooled before adding. Its temperature should be approximately the same as the temperature of the cream.
The cream is ready! It can be used immediately after preparation. But if you still decide to add gelatin, before you start layering the sponge cakes, put the mixture in the refrigerator for 30 minutes.

This is such a simple recipe, it couldn’t be simpler! I strongly recommend supplementing cakes with yogurt cream with fresh fruits, berries, or fruit and berry confit. It turns out incredibly tasty and summery!

The most accurate and complete description: yogurt cream for sponge cake without cream, recipe with photos step by step - from the best chefs in a large but informative article collected from all corners of the Internet and books.

The main advantage of this cream is its lightness. And this applies both to the taste and to the technique of its preparation. If you are tired of butter-based creams and want something less fatty, then this recipe is just for you.

In general, I think that this cream is just a summer option. Agree that in the heat you want something less high in calories in combination with fruits and berries. And cream made from yogurt and cream is an ideal option.

A few words about the necessary ingredients. We will need heavy cream from 30%, it must be cold and fresh. Before whipping, it is better to put them in the freezer for 30 minutes along with the whisks and bowl of the mixer.

Yogurt should be taken with maximum fat content. Not drinkable! This is important, otherwise all the cream will flow. This time I got 8%, which is the maximum I've seen. Usually, I use Vologda yogurt 6%, but since I am now in another city, I took Fruttis to try. I didn't like the yogurt itself; it was sour. Next time I will give preference to Activia or Danone.

I always take yogurt with the same filling as the berries in the layer. This time I have a combination of strawberry yogurt and fresh strawberries. This is a very good filling option, but my favorite is peach.

There are two ways to stabilize the cream: using gelatin and using a cream thickener. I always do it according to the second option, it’s much simpler and the result is predictable. You need to take proven gelatin and add it very carefully into the cream, otherwise it may seize in lumps, which is then quite noticeable in the cream.

This is the thickener I use.

So, how to make yoghurt cream with cream for sponge cakes at home, recipe with photos step by step.

Ingredients:

400 g cream (33% in my case)
200 gr. yogurt (6%-8%)
2 packs of cream thickener
100 grams of powdered sugar (to taste)

Preparation:

The preparation of this cream is extremely simple. Pour the cream into the mixer bowl, add powder and 2 packs of our thickener. The amount of sugar can vary, a lot depends on the yogurt itself, on how sweet it is. By the way, I really didn’t like the powder in the photo either. It has lumps and dissolves very poorly (I recently made gingerbread cookies, and there were still small grains left in the glaze on my gingerbread cookies), in general, I don’t recommend it.

Whip our cream to stiff peaks. With my mixer power (600 Watt), the whole process takes me 3-5 minutes. More details about whipping cream can be found in my article - whipped cream cream.

How can you tell if the cream has whipped? If you turn the bowl upside down, the whipped cream will stay in place.

Next, simply mix our yogurt into the whipped cream with a silicone spatula. We try to do this extremely carefully in order to preserve all the delicacy of the structure. Yogurt must be cold! About the same temperature as cream.

That's it, our cream is ready. Isn't it easy? And also incredibly delicious!

If suddenly, you cannot find such thickeners in your city (which is quite acceptable in small towns, and even more so in villages). Then prepare this cream with gelatin. For this serving we will need 10 grams of gelatin.

I would recommend using gelatin from Dr. Oetker. It has been tested by me personally more than once, and has never failed.

I always choose the instant option. Pour in warm water (not higher than 60º), stir until dissolved and ready. No need to wait for it to swell. Gelatin should be dissolved in a ratio of 1:5 to water. That is, for 10 grams of gelatin we take 50 grams of water.

Another incredibly convenient option is sheet gelatin; you can easily pour it with water without measuring grams, since it absorbs exactly the amount of water it needs. The most common version of sheet gelatin in the photo.

Add ready-made gelatin (if you have a different brand, then use the instructions, it usually describes in detail how to prepare it) to the cream after it holds its shape well. Pour the gelatin in a thin stream while whisking (reduce the speed to medium).

Here's what it looks like in a cutaway cake. This is a vanilla Sponge cake, yogurt cream and peaches. The top of the cake is lined with cream cheese. All links are clickable and recipes are available to you.

But this cream is in Milk Girl. This is just the option with strawberry yogurt and fresh strawberries.

This portion of cream is just enough for a standard portion of the Milk Girl cake or a sponge cake of 4 eggs in an 18-20 cm mold. For cakes with a large diameter, you need to increase the portion of cream.

If you want to calculate how much cream you will need for a particular mold diameter, then in this article I described everything in detail, click on it and you will get to the right place - Recalculating the amount of cream for cakes of different diameters.

You won't be able to smooth the cake with this cream. Other creams are suitable for this, such as ice cream, butter cream cheese, ganache, and cream cheese cream. All recipes are on the blog, click on the name of the cream and you will be taken to the desired page.

Delicious cakes and bon appetit.

Yogurt cream for a cake is somewhat reminiscent of a soufflé. Its consistency is incredibly delicate, and it itself is not as high in calories as most pastry creams.

Universal yoghurt cream for cake

The cream prepared according to this recipe is suitable for soaking absolutely any cakes.

And if desired, you can even diversify it with fruits or berries.

Required Products:

small packet of gelatin;
three tablespoons of powdered sugar;
half a kilogram of yogurt;
about 300 grams of very heavy cream;
50 milliliters lemon juice.

Cooking process:

Place gelatin in a glass and pour juice over it. Leave for a while to allow the contents to expand in size.
While this process is going on, take the pre-well-chilled cream and beat it thoroughly. Then add powdered sugar to them.
In another container, beat the yogurt quite a bit and mix it with gelatin.
Now carefully add this mixture to the cream, stirring constantly.

Recipe for sponge cake

Yogurt cream for sponge cake is prepared almost the same as universal. The result is a very tasty and delicate impregnation for cakes.

Required Products:

a glass of sugar;
30 grams of gelatin;
60 milliliters of lemon juice;
half a liter of natural yogurt;
about 100 milliliters of clean water;
heavy cream – 350 grams.

Cooking process:

Take a deep bowl, place the cream with half a glass of sugar in it and begin to beat. This should be done until the sugar is completely dissolved.
Pour lemon juice into the resulting mass and take up the mixer again. This time you will have to beat for a long time, about 20 minutes, so that the mixture turns out very, very fluffy.
Heat the amount of water specified in the recipe to about 30 degrees (no longer needed). Pour the contents of the gelatin packet into it and stir until everything is dissolved. Let the mixture sit for about three minutes.
After the allotted time, the swollen gelatin is poured into the yogurt mixture. The whole mass is whipped again.
Take another container and combine the remaining sugar and cream there. Bring the mixture to the desired state using a mixer for about 7 minutes.
Now all that remains is to mix the contents of both bowls and put the resulting cream in the cold for at least an hour.

Read also: Banana cake in the oven recipe with photos

Curd and yoghurt cream

Of course, a cake and any pastry in general is a fabulous pleasure. But useful components there's a minimum. But why not add them with curd and yoghurt cream?

Required Products:

good medium fat cottage cheese – 400 grams;
150 grams of sugar;
about 130 milliliters of clean water;
350 milliliters of natural yogurt;
30 grams of dry gelatin.

Cooking process:

First, prepare the gelatin. To do this, fill it with water and set aside for at least 30 minutes.
At this time, you need to grind the cottage cheese through a sieve, mix it with yogurt and repeat the procedure again.
Pour sugar into the resulting mass and turn to the mixer for help.
The gelatin must be slightly melted over low heat to obtain a completely homogeneous mixture. After this, it is added to dairy products.
The final step is to let the cream sit in the refrigerator for a little over an hour.

With added condensed milk

For this recipe, it is very important to use only quality ingredients. Condensed milk must be real, high fat, otherwise the result will disappoint you.

Required Products:

a jar of heavy cream;
about 400 grams of condensed milk;
one lemon;
100 grams of powdered sugar;
500 grams of natural yogurt.

Cooking process:

This cream will take a lot of time. First you have to combine yogurt with lemon juice and condensed milk, beat everything thoroughly with a mixer on average speed and refrigerate for at least 7 hours.
After the allotted time, the cream is thoroughly whipped in another bowl and powder is added to it.
Both masses must be combined and brought to the desired consistency using a mixer.

Creamy yoghurt cream

Homemade cream is best for making this cream, but if you can’t buy it, then just take the fattest one. As a result, you will get a mass with an incredibly soft and airy texture.

Required Products:

about 300 milliliters of heavy cream;
100 grams of powdered sugar;
good, thick yogurt - 300 grams;
just a little vanilla if desired.

Cooking process:

We use only cold cream and beat it until peaks appear. Gradually add powder while continuing to work with the mixer.
That's it. All that remains is to pour yogurt into this sweet mass, add vanillin and, turning on the mixer at medium speed, bring the cream to the desired state.

Option with sour cream

Another variation of the cream using dairy products. Just keep in mind that you will need sour cream with a high fat content.

Required Products:

a packet of gelatin;
a glass of sugar;
about 400 grams of sour cream (preferably homemade);
130 milliliters of water;
100 grams of yogurt without additives.

Cooking process:

Place the water on the fire and heat it slightly (you can also do this in the microwave). Pour gelatin into the same container and leave for 10 minutes.
Place the sour cream in another bowl (it must be very cold) and use a mixer to turn it into an airy mass.
With the mixer running, carefully add the sugar.
Heat the gelatin, which is already swollen, a little, but do not let it boil, and add it to the mixture with sour cream. We also pour in the yogurt, but it is advisable to continue whisking the tasty mixture all the time.
Place the cream in the cold for an hour, after which you can use it for its intended purpose.

With gelatin

This ingredient allows the cream to hold its shape well. If you wish, you can add any other fillers here.

Required Products:

20 grams of gelatin and 50 milliliters of water for it;
two tablespoons of lemon juice;
150 grams of powdered sugar;
500 grams of cream and yogurt each;

Cooking process:

Mix some of the powdered sugar with yogurt, lemon juice and beat thoroughly.
In another container, combine the cream with the remaining powdered sugar and turn them into tight peaks.
Dissolve gelatin in water so that there are no lumps. Pour this mixture into a bowl of yogurt, and then add it all together to the cream.
It remains to put the cream in the refrigerator for an hour.

With added butter

Using butter makes the cream thicker and richer, but no less tasty.

Required Products:

about 300 grams of butter;
approximately 150 grams of powdered sugar;
yogurt – 350 grams.

Cooking process:

We make a homogeneous mass of powder and oil using a mixer.
Continuing to beat the mixture, add yogurt to it.
Place the finished cream in the cold for an hour and a half.

Recipe No. 1 “Classic”

This cream can be called universal. It is suitable for soaking any cakes. You can add fresh or frozen berries to it.

Ingredients:

450 ml pure yoghurt;
300 ml heavy cream (from about 30%);
3 tsp. granulated sugar with a slide;
1 p. gelatin (small);
3 tbsp. l. lemon juice.

Preparation:

Combine lemon juice in one container with gelatin and leave for a while. The resulting mass should increase in volume.
In the meantime, you need to prepare the remaining products. Take pre-chilled cream and beat it thoroughly. Gradually add crushed sugar during the process.
Separately, lightly beat the yogurt and add the gelatin mixture with lemon juice.
The resulting mixture is carefully according to Art. l. add to the cream, stirring continuously until smooth.

Recipe No. 2 “Biscuit”

It is prepared almost the same as the classic one. It turns out very tasty biscuit cream for yogurt cake.

Ingredients:

450 ml yogurt;
350 ml heavy cream;
30 g dry gelatin;
0.5 tbsp. clean water;
1 tbsp. granulated sugar;
60 ml lemon juice.

Preparation:

In a deep bowl, you need to mix the specified amount of cream with half a glass of sugar and start beating at medium power of the blender.
Add lemon juice to the prepared mixture and use the blender again. This time you will have to beat for much longer, at least 20 minutes, so that the contents of the bowl increase in size.
The water must be preheated to 25-30 degrees, no more. After this, pour the gelatin into it and stir until completely dissolved. Let it brew for about 3 minutes.
As soon as the gelatin swells, you can pour it into the yogurt mixture. And at this stage you will need a blender again.
In a separate deep container, combine the remaining cream with granulated sugar. Beat for exactly 7 minutes
At the last stage, combine the two just prepared masses until smooth and place in the refrigerator for at least 1 hour.

Recipe No. 3 “Sour cream”

It happens that you don’t have one of the main products on hand, namely a thickener. For this case there is good recipe, using which you can prepare a very delicate, airy cream for a yogurt cake.

Ingredients:

300 ml yogurt;
300 ml thick sour cream;
200 g powdered sugar;
1 p. vanilla sugar.

Preparation:

Place the sour cream in a large glass and beat until it reaches the consistency of butter. Readiness can be determined by the whisk. The remains of the sour cream mass should stick well to it.

After this, add powder and beat again. Pour all the vanilla sugar into the yogurt and mix thoroughly. According to Art. l. add to the sour cream mixture while whisking simultaneously.

If the consistency of the finished cream is not as thick as required, then you can add 1 pack of cream thickener.

Ready-made impregnation without gelatin is not required extra time to brew. It can be used when ready. But the finished cake will still have to be kept in the refrigerator for a couple of hours.

Also, if thick enough, it serves as an excellent decoration for the surface of a culinary product. The entire process of preparing the cream will take approximately 10-15 minutes.

Recipe No. 4 “Curd”

Yogurt cream for cake can also be useful if you add cottage cheese to it. Small children will love it.

Ingredients:

400 ml yogurt;
300 g 5% cottage cheese;
1 tbsp. granulated sugar
20 g dry gelatin;
100 ml purified water.

Preparation:

Pour water into a deep bowl or cup, add all the gelatin and mix. Set aside until the gelatin swells completely.
Separately, in a larger container, combine yogurt, cottage cheese and granulated sugar. First mix the ingredients and then use a blender.
During this time, place the suitable gelatin in a water bath and stir continuously until the last lump dissolves. Set aside and allow to cool completely.
Now start beating the yoghurt-curd mass. Before starting, set the blender to medium speed (if available), and during the process itself, gradually pour in gelatin.
Thick yogurt cream for the cake should be fluffy and snow-white when finished.

Recipe No. 5 “With fruit syrup”

Syrup is an excellent substitute for sugar. For the culinary process, peach, raspberry or strawberry are suitable. It turns out very tasty.

Ingredients:

200 ml yogurt;
5 tbsp. l. milk (preferably homemade);
2 pcs. eggs (you will need whites);
6 tbsp. l. fruit syrup;
1 p. gelatin;
0.5 p. vanillin;
2 tsp. lemon juice;
100 ml of clean water.

Preparation:

At the very beginning, break the eggs in advance, separate the yolk from the white. Transfer the last component to a small plate and place in the refrigerator for an hour. When cooled, beat until creamy, gradually adding lemon juice.
Separately, heat the required amount of water to 25-30 degrees. Add gelatin and stir. Set aside for 5 minutes, then put in a water bath and heat until completely dissolved.
Now the gelatin needs to be given time to cool. Then combine with yogurt, vanilla and fruit syrup.
At the end, in the almost finished cream, carefully according to Art. l. add whipped egg white. Grease the cakes with a homogeneous mass, combine and put in the refrigerator for several hours.

Recipe No. 6 “Sweet tooth”

As an option, you can prepare yogurt cream for the cake with condensed milk. Just what you need for those with a sweet tooth.

Ingredients:

600 ml yogurt;
200 ml cream (from 30%);
100 g powdered sugar;
380 ml condensed milk (thick);
1 lemon.

Preparation:

In a deep bowl, combine yogurt with condensed milk and lemon juice. Beat well with a blender at medium power, then put in the refrigerator for 8 hours.
As soon as time will pass, take out the chilled cream, beat until stiff. Gradually add powdered sugar during the process.
Add the finished creamy mixture to the yogurt cream base and beat until smooth.

Recipe No. 7 “Soufflé”

At home, it is possible to make yogurt cream for a soufflé-shaped cake. Prepared in 3 stages.

Ingredients:

0.5 kg thick yogurt;
150 ml homemade sour cream;
200 ml condensed milk;
20 g gelatin;
0.5 tbsp. clean water.

Preparation:

Combine yogurt and sour cream, beat thoroughly. This will literally take 2-3 minutes.

Add the specified amount of condensed milk and beat again.

Dilute gelatin in water, stir, let it swell. Heat in a water bath, stirring constantly until all lumps dissolve. Set aside, cool, add cream and use the blender again.

Recipe No. 8 “Strawberry”

Strawberries in cream make any cake even tastier. The remaining pieces can be used to decorate the surface of the product.

Ingredients:

400 ml yogurt;
150 g brown sugar;
250 g fresh strawberries;
10 g gelatin;
0.5 purified water.

Preparation:

Dissolve sugar in yogurt on the stove.
Pre-prepare the gelatin mass. Add to cream base.
Remove stems from strawberries, wash thoroughly and add. Beat until smooth.
Immediately spread the prepared cream onto the cakes, combine and refrigerate for several hours.

To make the cream for the cake with yogurt successful, it is advisable to take natural ingredients, that is homemade or store-bought ones, but with average calorie content. If used with low fat content, the cream will be too thin and bland. After all, calorie content can be reduced by reducing the dose of sugar.
When whipping yogurt with added powdered sugar, it will take no more than 5-6 minutes at medium speed of the kitchen appliance.
To make the cream truly fluffy, powdered sugar should be sifted through a sieve, like flour.
Properly prepared cream with yogurt can be stored for a long time in a food container tightly closed with a lid for about 5-7 days. Can be used not only for cakes, but also as a pancake filling.
In addition, they decorate ice cream and season fruit salads.
If the cake is being prepared for a children's party, then natural dyes can be added to the cream to make it visually attractive. For example, take freshly squeezed carrot or beet juice.
If there is no vanillin, then it can be easily replaced by such an aromatic spice as cinnamon.

As you can see, yogurt cake cream is prepared quickly and does not require a large list of ingredients. The main thing is to act consistently. Bon appetit.

Recipes for making cream and other confectionery decorations 3,083 Views

Cakes have become one of the most important elements of every holiday feast. And a good creamy filling for the cake is half the success of the whole dessert! We will tell you how to make your cake not just good, but wonderful, and all thanks to the cream recipes described below. All of them are based on yogurt; these cream recipes came to us from American cuisine, where they are used in every second cake prepared. Let's look at each of them in as much detail as possible!

Read also: Prague cake recipes in a slow cooker

Creamy yoghurt cream for cake

Cooking time: 30-40 minutes.
Number of servings:
Kitchen appliances and utensils:

Ingredients

sugar - one and a half glasses;
gelatin - small package;

water - 80-100 ml;
lemon juice - 70 ml;
heavy cream (approximately 33%) - 2 tablespoons.

Step-by-step preparation of yoghurt cream with cream

The first step is to pour all the natural yogurt into a mixer bowl or into a regular one. After this, add a glass of sugar.
Armed with a whisk, beat the contents of the bowl until the sugar is completely dissolved. With a mixer you need to beat at high speed for about 5-7 minutes.
It's time to add lemon juice to our sugar-yogurt mixture.
Whisk the contents of the bowl until you get a fluffy mixture. You will have to beat for about 20 minutes.
Boiled water must be immediately removed from the stove and allowed to cool slightly, to about 37-40 degrees, so that it is only slightly warm.
Pour two tablespoons of cream into a deep plate or small bowl and add half a glass of sugar to it. Whisk until the granulated sugar is completely dissolved in the cream, this will take about 5-7 minutes.
Pour the cream into the yogurt and whisk the entire contents of the bowl again until smooth.
Our cream and yogurt cream for the cake is ready! Now you need to cover it with a lid and put it in the refrigerator for about an hour and a half.

Video recipe

Check out the video recipe for making yoghurt cream for a cake with cream. Store this cream in the refrigerator for about a week!

Recipe for curd and yoghurt cream for cake

Cooking time: 30-40 minutes.
Number of servings: for two cakes with a diameter of 24 cm.
Kitchen appliances and utensils: mixer or silicone whisk with a bowl, saucepan, stove.

Ingredients

sugar - glass;
natural white yogurt - half a liter;
gelatin - small package;

water - 80-100 ml;
lemon juice - 70 ml;
cottage cheese (5% fat) - 400 g.

Step-by-step preparation of yogurt cream with cottage cheese

The first step is to start with natural yogurt and pour it into a mixer bowl or into a regular one. After this, add a glass of sugar.
Whisk the contents of the bowl until the sugar is completely dissolved. With a mixer you need to beat at high speed for about 5-7 minutes.
Add lemon juice to our sugar-yogurt mixture.
Now you need to beat the contents of the bowl for about 20 minutes until you get a fluffy mixture.
It's time to add cottage cheese. Add it to the sugar-yogurt mixture and distribute it evenly throughout the mixture with a spoon or immediately beat it with a mixer at high speed. Whisking at the very beginning can be quite problematic; in this case, a metal whisk will come in handy.
Pour water into a saucepan and then put it on high heat. We wait until the water in the pan boils.
Boiled water must be immediately removed from the stove and allowed to cool slightly so that it is only slightly warm.
Pour a packet of gelatin into warm water and stir the liquid until it dissolves. There shouldn't be even the slightest lump left! Let the gelatin liquid rest for three minutes.
Once the time is up, pour the gelatin liquid into the bowl of yogurt. Beat well with a mixer or whisk.
Our curd and yogurt cream is ready! Place it in the refrigerator for an hour and a half.
After the time has passed, you can take our cream out of the refrigerator and feel free to spread it on biscuits!

Recipe for cake cream made from yogurt and condensed milk without gelatin

It is worth understanding that it is impossible to make a good cream for a cake without some kind of thickener. It simply won’t hold its shape, and everything will drain from the biscuits directly onto the plate. But if you have already set out to cook delicious cream, without using gelatin, then we have prepared a recipe for you in which we will replace it with agar-agar. It is a thickener plant origin and does its job perfectly!

Cooking time: 25-30 minutes.
Number of servings: into two cakes with a diameter of 24 centimeters.
Kitchen appliances and utensils: silicone whisk with bowl, saucepan.

Ingredients

agar-agar - 5 g;
natural white yogurt - half a liter;
condensed milk (not boiled!) - 200 ml;

fresh strawberries - a glass;
fresh raspberries - a glass;
granulated sugar - a glass.

Step-by-step preparation of yoghurt cream with condensed milk

Recipe for sour cream and yoghurt cream for cake

Cooking time: 30-40 minutes.
Number of servings: for two cakes with a diameter of 24 cm.
Kitchen appliances and utensils: mixer or silicone whisk with a bowl, saucepan, stove.

Ingredients

sugar - a glass;
gelatin - small package;
water - 80-100 ml;
lemon juice - 70 ml;

natural white yogurt - half a liter;
homemade sour cream (if store-bought, then choose a product with the highest fat content) - 400 g.

Share your comments and thoughts about finalizing and improving our recipes. And we are only in once again We wish you bon appetit!

Step 1: beat yogurt with sugar.

Pour the required amount of yogurt into a deep bowl and add 100 grams of sugar. Whisk the ingredients until smooth and the sugar is completely dissolved. Then add the required amount of concentrated lemon juice and beat the ingredients until fluffy. This process will take you approximately 20 minutes. While preparing the yogurt, turn on the stove to medium temperature and place a small saucepan on it with the required amount of clean distilled water. Bring it to a boil, turn off the stove and let the water cool up to 30 degrees.

Step 2: prepare gelatin.

In 20 minutes of whipping, your yogurt will become fluffy and its mass will increase by 1 time, and the water will cool to the temperature you need. Add the required amount of gelatin to warm water and mix the ingredients with a tablespoon.

Stir the mixture until the gelatin is completely dissolved in the water; be careful that there are no lumps left in the liquid mixture. Then set the gelatin aside and let it sit for a while. 2 – 3 minutes. After 2 - 3 minutes, add the gelatin into the bowl with the whipped yogurt, vigorously whisking the snow-white mass with a whisk.

Step 3: whip the cream and combine all the ingredients.

Place the required amount of cream and the remaining sugar in a deep bowl. Using a hand blender, beat the cream at high speed until the sugar is completely dissolved. This process will take you approximately 5 – 7 minutes. Then carefully fold the whipped cream into the yogurt mixture and mix it with a kitchen wooden spatula until smooth.

Cover the bowl with a lid and place it in the refrigerator for 1 – 1.5 hours. After the required time has passed, remove the cream from the refrigerator and use as directed. Place the remaining yogurt cream in small clean plastic containers, close them with lids and store in the refrigerator.

Yogurt cream can be stored for 7 – 8 days.

Step 4: Serve the yoghurt cream for the cake.

Yogurt cream for cake is used after it has settled in the refrigerator and has taken on a thicker consistency, then it is applied to the cake layers intended for making cakes.

This type of cream is suitable for any type of cakes and pies; it can be semolina sponge cake, a regular apple pie, or a cake made from any type of dough, such as puff pastry or shortcrust pastry.

This cream can be used in different types dessert, for example, mix it with ice cream and decorate it with fruit, add it as a filling to small cakes or simply complement it fruit salad. Enjoy and have fun! Bon appetit!

- – Instead of concentrated lemon juice, you can use natural fresh squeezed lemon juice. For the above quantity of ingredients, 125 grams of natural lemon juice. You can also use lime or orange juice instead of lemon juice.

- – Instead of sugar, you can use powdered sugar, for the above amount of ingredients 100 grams or to taste.

- – Using food coloring, you can add different colors and shades to the cream, which will significantly diversify the color scheme of your cake, pastry or dessert.

- – You can add a pleasant flavor to the cream using vanilla, cinnamon, or any fruit syrup.

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