Yogurt cakes with fruits: recipes and original design ideas

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Yogurt fruit cakes are a great solution if you want to make a dessert without spending a lot of time on it. Yogurt cakes have a number of advantages over others: firstly, they are light and incredibly delicate in taste, and secondly, you can add anything to them, for example, chocolate, nuts or fruits, fragrant jam, jam or sweet syrup. You can prepare a dessert on a biscuit, cookies, and even without a cake it will be fine. And most importantly, yogurt cake looks appropriate not only on the festive table, but also as a simple delicacy on a day off for family gatherings.

Look how beautiful this cake looks. Interested in fruit yogurt cake recipes?

Cake with oranges and peaches

This yoghurt cake is unusually tender and delicious, and what can I say, insanely beautiful. In its compositionincludes a delicate biscuit, and light yogurt, and an airy fragrant cream, and your favorite soufflé - "Bird's Milk". Such a cake will look great on the festive table.

For its preparation you will need:

1. For jelly:

• 4 oranges;
• 2 peaches;
• 100g sugar;
• 50ml orange juice.
• 50ml cognac;
• 15 g of gelatin.

2. For the yogurt layer:

• 200g biscuit roll.
• 300 ml yogurt;
• 100 ml milk;
• 15g gelatin;
• 1 tbsp l. sugar.

3. For the soufflé:

• 200g butter;
• 200 ml condensed milk;
• 200 g sugar.
• 140ml orange juice;
• 3 egg whites;
• 30g gelatin;
• 3 drops of vanilla essence.

Also for decoration you will need pastry cream and powdered sugar, and for them a pastry bag with a rosette nozzle.

Yogurt layer

Sponge-yoghurt cake with fruit cannot be imagined without gelatin. Take a small iron bowl or saucepan, pour in the milk, pour in the gelatin and add a spoonful of sugar. Leave it like that for 10 minutes. When it swells a little, put the container on the stove and heat it, but do not let it boil. Keep the brew on fire until the gelatin and sugar are completely dissolved.

Remove from heat and let cool. At this time, you can beat the yogurt. In a separate container, beat it with a mixer. The longer you do it, the better, because for the cake you needairy and light jelly. Pour the jelly syrup in a thin stream to the yogurt and whisk again, evenly distributing it throughout the mass. Yogurt cream for biscuit cake with fruits is ready.

Cut the biscuit roll into slices about 7 mm thick. Cover the cake mold with cling film, put the circles of the roll on it, pressing tightly against each other. Pour cream over them and refrigerate until completely set.

Souffle layer

Now let's make a layer of cream for the fruit yogurt cake. For him, we also need to soak the gelatin, this time in orange juice. You can also use fruit syrup if using canned ones. Butter, it is advisable to take it out of the refrigerator 15 minutes before cooking, so that it is soft, beat together with condensed milk.

Pour juice and gelatin into a saucepan and heat, add 100 g of sugar. After that, mix everything thoroughly until the sugar crystals and gelatin are completely dissolved. Never let the liquid boil. Remove from heat and let cool.

In a separate bowl, beat the egg whites until stiff and gradually add the rest of the sugar. Combine the proteins with gelatin, without ceasing to stir the mass at low speed with a mixer. Add some vanilla. After you need to combine the butter and condensed milk, the mixer speed can be increased. After thoroughly mixing the mass, quickly pour it into the mold on the yoghurt layer and evenly distribute it with a silicone spatula, as the soufflé hardens instantly. After 10 minutes, the layer will set well and harden.

Fruitlayer

After the soufflé comes a layer of fragrant fruit. Pour gelatin with juice, and while it swells, peel the fruit. Remove the peel from the orange and remove the inner films, and also remove the skin from the peach. For convenience, cut the fruits into arbitrary pieces and send them to a blender, grind them to a puree state along with sugar. Pour a little cognac and warm gelatin into it. Mix the puree with the gelatin juice and pour over the soufflé. Send the cake to harden in the refrigerator for several hours.

Cake decoration

Yogurt cake with fruits is ready, you can decorate it if you wish. Whip cream with icing sugar, put them in a pastry bag and decorate the cake with roses on all sides. You can create your own bright bouquet of roses on the cake if you add some dye to the cream. Roses can be sprinkled with small berries or chocolate chips.

Yogurt jelly cake is ready, but these are not all fruit yogurt cake recipes.

Tropical cake

The next recipe is cottage cheese yoghurt cake with fruit, you will need the following ingredients to make it:

1. For the cake:

• 200g biscuits;
• 80g butter;
• 2 tbsp. l. condensed milk.

2. For the yogurt base:

• 300 g cottage cheese;
• 150g yogurt;
• 130g sugar;
• 100g canned pineapple;
• 2 kiwi;
• 1 mango;
• 60ml water or juice multifruit;
• 30g gelatin;
• 1 tbsp l. vanilla sugar.

You will also need some more gelatin for decoration - 15 g and 150 ml of juice, in addition, leave some fruit.

Cooking the cake

You can also make a sponge cake for this cake, but with cookies it will be much faster. Put the cookies in a blender or food processor, chop. You can also do this by hand by placing them in a bag and pounding them with a meat mallet or rolling pin.

Melt a piece of butter in a steam bath and pour into the cookies, mix thoroughly. Cover the cake mold with cling film, then put the mass on the bottom, evenly distribute it and press firmly. Refrigerate to allow the butter to set and seal the cookies into one firm crust.

Curd mass

Next, curd cream is prepared. Fruit yogurt cake also requires gelatin. It will take about 30 g. Pour gelatin with juice and leave to swell, mix it thoroughly and heat it up a little until completely dissolved. Put cottage cheese in a separate container. If it is dry or there are too many lumps in it, grind it through a sieve or beat it with a blender. It should be tender and homogeneous with a minimum number of grains. Add yogurt to the bowl with cottage cheese and grind until smooth, but do not beat. Add sugar, some vanilla.

Kiwi, mango, pineapple peel and cut into medium-sized pieces. Leave a little for decoration, cut into circles or other interesting shapes. Put the rest into the total mass. Heat gelatin until completely dissolved and pour intocottage cheese. Mix thoroughly.

Pour the cream over the crust, refrigerate until set.

Decoration

When the curd cream grabs, you can start decorating, it will also be fruity and jelly. Pour gelatin juice over and leave to swell. Then mix thoroughly and heat up a little. Put fruit pieces on the cream, pour everything with slightly cooled gelatin and leave in the refrigerator for 2-3 hours. When all the layers have hardened, the yoghurt cake with fruits can be served.

This dessert is so enticing, you can't take your eyes off it, and the taste is just as good as it looks.

Sponge cake with yogurt and fruits

Here comes the next fruit yoghurt cake. The recipe with the photo is very simple, and the dessert is so fragrant that it is impossible to resist. And what kind of cream - the yogurt component makes the cake incredibly light and tender.

To make this delicacy you need the following ingredients:

1. For sponge cake:

• 4 eggs;
• 200 g sugar;
• 140g flour;
• 0.5 tsp baking powder.

2. For the yogurt layer:

• 1 spoon of yogurt;
• 20g gelatin;
• 4 tbsp. l. water;
• 10g vanilla;
• sugar to taste.

For filling and decorating the cake, you can use any fruits and berries, we suggest taking 50 g of blueberries, raspberries, strawberries, apples, kiwi, bananas, oranges. You can add others if you wish.fruits.

Biscuit

What a delicious yogurt cake with fruit (photos of the dessert are presented in the article). In fact, it turns out very tasty. The recipe for yogurt cake biscuit is the easiest. Let's start with the dessert. Add the eggs to a deep comfortable bowl and beat with a mixer until frothy, gradually adding sugar to them.

Also add flour to the dough in small portions, kneading thoroughly, there should be no lumps. The finished dough should have a consistency similar to sour cream. By the way, don't forget the baking powder. If not, replace with slaked vinegar soda.

Pour the dough into a cake mold greased with vegetable oil and place in the oven preheated to 170–180 degrees. Bake the biscuit for 25 minutes. You can check its readiness by puncturing with a match or a toothpick. If it is dry, the biscuit is ready. Remove the pastries and cool.

Filling

While the biscuit is cooking, take care of the fruit - peel and cut them. Rinse the berries - they are necessary for decorating the cake.

Pour yogurt into a separate bowl and mix with sugar and vanilla. Cut the biscuit lengthwise, and soak each pancake with sweet syrup. Put the first cake on the bottom of the cake mold, then pierce it with a fork and generously grease with yogurt dressing, put the fruit on top in a chaotic manner. Cover the layer with the second cake.

Next work on the gelatin. It must be filled with cold water and allowed to stand - 7-10 minutes will be enough. Thenwarm the gelatin a little, and then combine with the yogurt mixture. Pierce the top cake with a fork, then fill it with yogurt mixed with gelatin. Refrigerate for 2-3 hours until the jelly is completely set.

The finished cake is decorated very simply - you can sprinkle it with grated chocolate, decorate with nuts, but we suggest putting some fruits or berries on it - a few strawberries, blueberries and raspberries.

Serve the treat with tea or juice.

Yogurt cakes with fruits are incredibly delicate, they are so light and tasty, fragrant. These desserts are mostly low-calorie. On average, there are only 150–200 kcal per 100 g of a cake, which is 1.5–2 times lower than regular biscuit cakes with rich cream.

Yoghurt fruit cakes are versatile and go well with any fruit, chocolate, nuts. Therefore, you can fantasize and come up with different fillings.