Preparing yoghurt cream for cake. How to quickly prepare yogurt cream for a cake. Creamy yoghurt cream for cake

Greetings, gentlemen!

Today I have a short story for you with a happy ending. Although her start, in principle, is also not bad.

So the other day I was preparing another ice cream of my own, which, by the way, my husband described as “excellent.” Well, you remember, right? The one that is low in calories.

There, in general, the theme is this: before freezing the finished ice cream mixture, it must first be thoroughly cooled in the refrigerator, about 2 hours. So, when after 2 hours I took the potential ice cream out of the refrigerator and began to stir it, it dawned on me: THIS IS A GENIUS CAKE CREAM! And when I tried it, I realized that this would be one of my best biscuit creams. This is how yoghurt cream for sponge cake was born.

Due to the fact that we beat the yogurt for quite a long time, the cream ends up being light airy and soufflé-like. At the same time, the chocolate fixes its texture and the cream does not flow.

If you were looking for yoghurt cream without chocolate, then take a look - a very cool custard yogurt cream with starch. Just double the portion.

So what do we have?

Product list (super short):

Greek yogurt, 10% - 500 gr.
condensed milk - 200 gr. (half a jar)
dark chocolate - 50 gr.

How to make Greek yogurt at home

First, I'll make an introductory a word about Greek yogurt . Here in Greece, it is called "filtered yogurt" due to the fact that to make it, regular yogurt is subjected to filtration, which separates the whey, resulting in a thicker, richer, and therefore healthier yogurt.

Since this product is not that easily available, I I suggest you prepare it yourself at home. You can buy regular natural yogurt without additives (look for one that contains only milk and yogurt culture or bacteria) or, if you have a yogurt maker, make your own yogurt at home.

In both cases, the procedure for preparing Greek yogurt is very simple. The essence is the same as when straining cottage cheese:

Throw back 750 gr. yogurt onto a linen napkin or a piece of gauze, folded in several layers, tie it into a bag and separate the excess whey, hanging this bag in a cool place (on the refrigerator shelf) and placing a container to drain the liquid. If it is not possible to hang the bag, then place the yogurt in a colander lined with a napkin or gauze, place it on a bowl into which the liquid will drain, and put this structure in the refrigerator. The entire filtration process will take 3-4 hours. The resulting mass will be the same Greek yogurt.

Well, and the yoghurt cream itself for the biscuit.

Preparation of cream:

The presence of chocolate not only makes the cream incredibly tasty, but also, when frozen, helps to keep its shape perfectly.

And I’ll tell you a secret: this cream can quite easily take on the functions of a completely independent dessert.

OK, I'll give you another idea: instead of a sponge cake, take cookies, soak them in milk or weak coffee/cocoa, cover them with yogurt cream in two layers and now you have an awesome light express dessert without baking.

That's all for me. See you again online.

Athenskaya was with you.

Good luck, love and patience.

An integral part of any cake is cream, which complements the dessert and makes its taste complete. Recently, yoghurt delicacy has become increasingly popular, which has not only a delicate consistency and a piquant sour-milk flavor, but also a lot of useful properties. The bacteria contained in yogurt have a beneficial effect on intestinal microflora, metabolism, and the digestive system. After reading the simple recipes for this cream, you can pamper your loved ones with a delicious cake during evening tea.

How to make yogurt cream

The technology for preparing yoghurt cream is simple, but to make the treat tasty, you need to take into account some subtleties:

You should not use yogurt with a low fat content; there is a possibility that the cream will turn out very liquid and the cake will not hold its shape. Choose products with an indicator of at least 5-8%. Drinking water will not work.
If you prepare a fermented milk product yourself, use milk with a fat content of at least 3.2%.
For the cream used in recipes, also buy heavy cream (about 30%), be sure to cool it before whipping.
Cooks use gelatin and sometimes agar-agar as a thickener for cream.
To make the mixture fluffier, sift the powdered sugar before adding to the yogurt. Beat these ingredients for at least 7-10 minutes with a mixer at medium speed.
If desired, the cream can be tinted with natural food coloring and flavorings can be added to it.
For additional aroma and taste, confectioners add fruit juices, jams, preserves, pieces of fruit, cocoa and even alcohol to the cream.
If you are soaking the cakes, spread the cream immediately using a springform pan. If you want the cake to turn out tall and keep its shape, cool the yogurt mixture in the refrigerator, and only then grease the cakes with it.
From the dishes and utensils you will need: a mixer (whisk, blender), a sieve, a deep bowl, small containers, a non-stick pan, a silicone cooking spatula, a tablespoon, measuring and regular (250 ml) glasses, kitchen scales.

Yogurt cream recipe for cake

The process of preparing yoghurt cream is simple and does not take much time, which housewives really like. Another advantage of this delicacy over other types of sandwiches is its low calorie content. Thanks to this fact, the treat is popular among people watching their figure. Light texture, creamy flavor with piquant sourness allow you to combine sweetness with any berries, fruits and cake layers. If you are going to prepare a treat for the first time, follow the step-by-step recipes with photos.

With gelatin

Time: 1.5 hours.
Number of servings: 3 persons.
Calorie content of the dish: 106 kcal/100 g.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

This version of the yogurt layer for cakes is one of the simplest. The delicacy is easy to prepare at home, spending a minimum of time and products. During the culinary process, two main conditions must be met: do not bring gelatin to a boil and do not add fresh pineapples, kiwi, or papaya. Both factors will lead to the destruction of the thickener and the cream, as a result it will turn out liquid.

Ingredients:

yogurt – 400 g;
gelatin – 1.5 tbsp. l.;
water – 0.5 tbsp.;
sugar - to taste.

Cooking method:

Dilute the gelatin with hot water or add cold water, then heat it in a water bath and cool.
Beat the sugar and yogurt with a whisk or mixer.
Pour in the gelatin mass and continue whisking until you obtain a fluffy, homogeneous consistency.
You can then add vanilla sugar, fruit syrup, jam or pieces of fruit other than those listed above if desired.
Cool the cream and spread it on the cake.

With cottage cheese

Time: 2 hours.
Number of servings: 3-4 persons.
Calorie content of the dish: 156 kcal/100 g.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Yogurt cream for sponge cake with cottage cheese is called “Sea Foam”. This is due to the fact that the consistency of the mass is very light, airy and tender. The combination of two fermented milk products makes the delicacy, and the cake itself, very healthy due to the large amount of calcium. This product holds its shape perfectly, goes well with sponge cakes, and is suitable for preparing the children's dessert “Kinder Penguy”.

Ingredients:

cottage cheese – 500 g;
yogurt – 40 ml;
gelatin – 20 g;
sugar – ½ tbsp.;
water (juice) – 2/3 tbsp.

Cooking method:

Soak gelatin in juice or water. Leave to swell for about half an hour (depending on the brand of the product).
Then place the container with gelatin in a water bath. Heat, stirring constantly, until the thickener dissolves. Remove from heat, cool.
If the cottage cheese is coarse-grained, first grind it through a sieve. If not, just beat with a mixer.
Pour in the yogurt, continuing to whisk the mixture until smooth.
Add sugar and mix until the sugar crystals dissolve.
Next, without ceasing to beat the yogurt-curd mass, pour in the gelatin in a thin stream.
When the mixture becomes homogeneous, put it in the refrigerator to harden.
Spread the cream onto the finished cake layers and assemble the cake.

With cream

Time: 30 minutes.
Number of servings: 5-6 persons.
Calorie content of the dish: 168 kcal/100 g.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Yogurt cream for a cake with the addition of cream turns out more delicate, airy, and has a pronounced creamy taste. All components must be cooled in the refrigerator for several hours (5-6), so they will beat better and acquire the desired consistency. In this recipe, instead of gelatin and agar-agar, a dry cream thickener is used, which can be purchased at the store.

Ingredients:

cream (minimum 30% fat) – 400 g;
yogurt – 200 ml;
thickener for cream – 2 packs;
powdered sugar – 100 g.

Cooking method:

Combine the cream with powdered sugar and thickener, beat with a mixer (blender) until stable peaks appear.
Then pour in the yogurt in small portions, gently kneading the mixture with a spatula. Make movements slowly, in one direction clockwise.
Spread the prepared cream onto the cake.

With sour cream

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 176 kcal/100 g.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

If you do not need the confectionery product to hold its shape, but it is important that the cakes are soaked, prepare yogurt cream for the cake with sour cream. The soft, loose consistency of the mass is obtained due to the absence of gelatin and other thickeners, but the delicacy will not spread. By refrigerating it for a few hours, you can easily grease the cakes and assemble the cake.

Ingredients:

yogurt - a glass;
sour cream (20-25%) – 350 ml;
powdered sugar – 1 tbsp;
vanilla sugar – 2 p.

Cooking method:

Beat the sour cream until it reaches the consistency of butter.
Add powdered sugar, vanilla sugar, continue beating.
While still running the mixer, pour in a glass of yogurt in a thin stream.
If you want to achieve greater thickness, add 1 packet of cream thickener.
If desired, you can immediately grease the prepared biscuit or shortbread cakes and place the finished cake on the refrigerator shelf to soak.

With condensed milk

Time: 9 o'clock.
Number of servings: 7 persons.
Calorie content of the dish: 157 kcal/100 g.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Yogurt cream with condensed milk makes the cake especially tasty, with a rich creamy milky aroma. Choose cream and yogurt with not a low, but an average percentage of fat content. The quality of condensed milk also plays an important role; add only the real product. Otherwise, the cake layer will not thicken, but will remain liquid, and the dessert will quickly lose its shape.

Ingredients:

yogurt – 600 ml;
cream – 200 ml;
condensed milk – 380 g;
powdered sugar – 100 g;
lemon – 1 pc.

Cooking method:

Squeeze the juice out of the lemon, strain, combine with yogurt and condensed milk.
Beat the mixture with a mixer, setting the device to maximum speed.
Place the mixture in the refrigerator for 8 hours (overnight is possible).
Once the time is up, whisk the cream separately until stiff peaks form.
Then add powdered sugar little by little and continue whisking.
Combine both masses, stir until smooth.

With butter

Time: 2.5 hours.
Number of servings: 4-5 persons.
Calorie content of the dish: 380 kcal/100 g.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

A yoghurt treat with the addition of butter is prepared just as easily and quickly as the previous versions of the cream. The consistency of the finished layer is thicker, but at the same time very tender. Such a treat will be more satisfying and high-calorie, but its amazing taste is worth it. The butter must first be removed from the refrigerator so that it can be churned.

Yoghurt cream will fill the cake with a refreshing taste and lightness. The cream is not greasy at all. Very simple and affordable to prepare.

Yogurt-based cream is suitable for filling a cake; it holds its shape well and has a pleasant taste, but such cream will not be able to level the cake. The fact is that the cream is prepared on the basis of gelatin, and the structure that is obtained after preparing the cream does not make it possible to perfectly even out the consistency, but the cream is ideal for filling.

The cream goes especially delicious with the Milk Girl cake. Creamy cakes and berry yogurt are some kind of milky explosion of taste.

It is difficult to say exactly how much cream you will need for a cake, because it depends on the thickness of the layer, diameter, and so on. From my experience in making different cakes, I needed 1 portion of cream if I was preparing a small cake with a diameter of 18 cm, weighing up to 2 kg for 8 - 10 people. If the cake goes bigger, then the portion of cream increases accordingly.

Ingredients

Yogurt - 500 g
Cream 33% - 125 g
Gelatin - 15 g
Water - 70 ml
Powdered sugar - 40 g

Preparing yoghurt cream for cake

Soak the gelatin in cold water and leave to swell for 10 - 15 minutes.

The swollen gelatin needs to be melted. You can melt gelatin in a water bath or in the microwave; the main thing is not to overheat or bring the gelatin to a boil, otherwise it will lose its properties. I don’t like unnecessary actions with additional dishes, so I put the swollen gelatin on the smallest burner and minimum heat, heat it up a little and stir. A couple of minutes - and the gelatin dissolved.

Leave the gelatin to cool.

The cream must be well chilled, or, in other words, kept in the refrigerator for at least 2 hours before use. For fat content, use cream greater than 33%.

In a separate bowl, mix yogurt with powdered sugar. Use powdered sugar to taste. To prepare the cream, choose thick yogurt with any flavor.

Add the cooled gelatin little by little to the yogurt and continue beating.

Mix the mixture thoroughly until smooth so that all ingredients are evenly distributed.

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 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 made it recently, 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 -.

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 yogurt cream and peaches. The top of the cake is leveled. All links are clickable and recipes are available to you.

You won't be able to smooth the cake with this cream. Other creams are suitable for this, such as,. 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.

A cake without a cream layer is boring, dull, monotonous, because it is thanks to it that cakes and pastries get their unique taste. Even the most ordinary biscuit can be transformed if you add a good addition to it.

Butter, custard, protein - all these are popular and well-known names that have become, to a certain extent, classics of confectionery art. The yoghurt cream for the cake deserves special attention.

Yogurt is a fairly new product, which, nevertheless, has become beloved and popular. They have learned to use it as a dressing for salads, a sauce for sweet dishes, and women manage to use it as an ingredient for masks.

One of its main advantages is its health benefits, because it can have a positive effect on the functioning of the digestive system. It also has very few calories, so those who are watching their figure can safely treat themselves to a treat.

The taste of yoghurt cream is unique, characterized by airiness and incredible tenderness, and in combination with cakes it becomes even more expressive.

Yogurt cream for cake can be prepared with the addition of various ingredients. For example, you can get a good tandem if you add cottage cheese to it. Products should be taken with medium fat content, because they are the healthiest.

Some recipes suggest adding cream. And in order for the yogurt cream to keep its shape and not leak out of the finished product, it is prepared using gelatin.

The consistency of the finished product resembles a soufflé - just as airy and tender. In order to make it, you need a mixer, with which you can beat the products to the desired state.

Curd and yoghurt

If a biscuit is used as a basis, then guests can be delighted and surprised with an unusual taste every time. You can make yogurt cream for a sponge cake, which turns out to melt in your mouth and be as soft as a cloud. It can act as an independent dessert; you just need to pour it into bowls, let it harden and decorate, which makes this recipe unique.

Ingredients:

cottage cheese (it is better to use homemade cottage cheese) – 500 g;
yogurt (if possible, take homemade rather than store-bought) – 400 g;
sugar – 150 g;
water (can be replaced with the same amount of juice) – 120 ml;
gelatin – 20 g.

Preparation:

Difficulty - for beginner confectioners.

Intended for a holiday table, for children, dietary food.

Calorie content (per 100 g) - 1660.6 kcal.

Ingredients: cottage cheese, yogurt, water, sugar, gelatin.

With sour cream and cottage cheese

Yogurt cream with cottage cheese and sour cream turns into a real feast of taste. It has more calories than the previous recipe, but sweets cannot be low-calorie. Sour cream in itself is healthy, but in combination with cottage cheese and sour cream it becomes even tastier.

Ingredients:

cottage cheese (it is advisable to take a product of medium fat content) – about 500 g;
yogurt (classic, without additives, unsweetened) – 200 g;
sour cream (can be replaced with cream) – 200 g;
granulated sugar, crushed to powder – 80 g.

Preparation

Rub the cottage cheese through a sieve, add the remaining ingredients and mix well.
If the yogurt cream turns out to be quite liquid, then you should add gelatin, as in the previous recipe.

Cooking time – 20 minutes.

Difficulty - easy.

Purpose: for dessert, afternoon snack, holiday, dinner, children's table.

Ingredients: cottage cheese, yogurt, sour cream, sugar.

With juice

Baking will sparkle with new flavors if you make this simple but unusual yogurt cream with juice. And so that the product does not turn out awkward and incomprehensible in taste, it is necessary to avoid a variety of tastes. If oranges are added, then orange juice is also needed.

Ingredients:

yogurt (natural, thick) – 500 g;
cream (you will need fat, from 30%) - 300 g;
powdered sugar – 75 g;
juice – 150 g;
gelatin – 30 g.

Preparation:

Pour the juice over the gelatin and give it time to swell. Meanwhile, beat the cream with a mixer until it doubles in volume. Then add powdered sugar.
Beat the yogurt, pour in the dissolved gelatin. Gradually add the yoghurt-gelatin mixture to the whipped cream. Mix the yogurt cream for the cake, put it on the cake and put it in the refrigerator to harden.

Cooking time – 20 minutes.

Difficulty - easy.

Purpose - for a holiday, for a children's table, for an afternoon snack, for dessert.

The finished dish contains 1552.4 kcal.

Making mousse or soufflé from yogurt is very simple, and such a dessert is good for health. Even people on a diet can afford this cake; it can be safely placed on a children’s table. And if you just put it in bowls, you’ll get a delicate dessert to go with a cup of aromatic coffee.