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Mix the yolks with the sugar and vanilla sugar until it becomes a thicker foam and lightens in color. Then gradually add the oil, continuing to mix, then the mineral water. Gradually incorporate the flour previously mixed with baking powder. Separately beat the egg whites with a pinch of salt. With a wooden spoon, lightly incorporate the egg whites into the yolk mixture and pour the obtained composition into a round shape (28cm) lined with baking paper. Put in the preheated oven for about 30 minutes, but before removing the top, check with a toothpick if it is ready.

Until the top cools completely, prepare the cream. Mix the whipped cream (it must be cold), and when it starts to harden, add the hardener and continue to mix for a few minutes. Set aside the mixer and gradually add the fruit yogurt, stirring gently with a spatula. When the top is cooled, cut it into two equal parts (if you want you can syrup them with a little compote juice), spread the cream evenly, keeping a little cream and for garnish. Place the other countertop on top and garnish with the remaining cream. Refrigerate for at least 30 minutes to harden and cool the cream.

Good appetite!

Yogurt Cake - Recipes


Wish list for the new year
It has points and subpoints.
One is already checked, I stick to the plan:
Cake with yogurt cream and fruit.

Countertop ingredients

  • 5 eggs
  • 150 g flour
  • 150 g sugar
  • 30 ml oil
  • 1 sachet of baking powder

ingredients for yogurt cream

  • 600 g fatty yogurt (I used Greek yogurt with 10% fat)
  • 400 ml whipped cream
  • 6 tablespoons powdered sugar
  • 1 sachet of gelatin
  • 75 ml of cold water for soaking gelatin
  • 300 g fresh fruit (banana, pieces of peeled orange, blueberries)

ingredients for garnish

  • 200 ml whipped cream
  • 2 tablespoons powdered sugar (if whipped cream is not sweetened)
  • 1 whipped cream hardener (optional, to make the whipped cream stronger)

WORK PLAN refreshing cake with yogurt cream and fruit

Prepare the top: separate the egg whites from the yolks. Whisk the egg whites and, towards the end, add the sugar.

Separately, in another bowl, mix the yolks and gradually pour the oil and mix at low speed.

We then incorporate them into the egg whites with a silicone palette. Sprinkle flour mixed with baking powder (sifted) and mix with a spatula.
We place the obtained composition in a shape (diameter 24 cm) lined with baking paper.

Leave in the hot oven for about 30 minutes, at 180 degrees, until it passes the toothpick test.

Let the countertop cool, then cut it into two pieces.

For the cream, mix the fatty yogurt with the powdered sugar.

We hydrate the gelatin in 75 ml of cold water for 10 minutes. Then put it on low heat and mix with a teaspoon until the crystals completely dissolve (without reaching the boiling point, because otherwise it loses its properties). Let it cool a bit, then add it to the yogurt mixture. Mix the whipped cream until it becomes firm and add it to the yogurt cream. Then add the finely chopped fruit

and mix with a silicone spatula. The cream thus obtained is left in the fridge for a while, then we spread it between the 2 sheets of countertop, put in the shape in which the countertop was baked. We will also place the detachable ring so as not to risk the cream flowing, because it will be more liquid until it hardens from the gelatin.

We will leave it in the fridge for at least 4 hours, then we will be able to decorate with whipped cream (200 ml whipped cream for garnish). We can place blueberries or other fruits on top, or we can sprinkle coconut, chocolate flakes, depending on your preferences.

Enjoy the refreshing cake with yogurt cream and fruit! You can also try the dome cake.

Cake with yogurt cream and cherries

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Marble Cherry Cake

Cream, Yogurt, Water for sour cream: 400 g fresh pitted cherries 6 tablespoons sugar for white cream: 500g yogurt 200g sour cream 200g sugar 4 sachets gelatin powder 400 ml water 600ml liquid cream sour cherries for decoration

Chocolate cake with yogurt cream and cherries

Sweets, Cake top: 8 eggs, 120 grams of sugar, 80 grams of flour, 20 grams of starch, 30 grams of cocoa cream: 6 sheets of gelatin, 400 g of yogurt, 100 g of sugar, 1 jar of cherry or cherry compote, 300 ml of whipped cream

Chocolate cake with cherries

Sweets, Cakes 1 cake top, 1 sachet of chocolate cream, 500 gr. cherries, 400 ml cherry syrup, 1 almond essence

Tart with yogurt cream and cherries

for countertop: 4 eggs 4 tablespoons sugar 2 tablespoons cold water 4 tablespoons flour 1 tablespoon cocoa half sachet baking powder 1 sachet vanilla sugar cream: 550 gr plain yogurt (fatter or less fatty, according to preference.I used one by 0.1%.

Cherry and chocolate cake

Sweets, Cake top: 5 eggs 5 tablespoons hot water 180g flour 1 tablespoon grated cocoa 150g sugar 1 sachet cream baking powder: 1 jar cherry compote 750ml 2 sachets transparent icing cake 800g whipped cream

Cherry and chocolate cake

Sweets, Cake top cakes * 8 eggs * 8 tablespoons sugar * 8 tablespoons flour * 1 vanilla sugar * 1 baking powder with saffron * vanilla essence for cherry cream * 2 whole eggs * 4 tablespoons sugar * 250 g cherries (without seeds) * 400 ml whipped cream.

Chocolate cake with cherries and almond flakes

Sweets, Cakes 1 cake top, 2 sachets of chocolate cream, 600 gr. cherries, 150 gr. almond flakes, 300 gr. sugar

Cherry cake with lemon cream

Sweets, Cakes 1 cake top, 2 sachets of lemon cream, 500 gr. cherries, 400 ml milk, 100 gr. mint drops, 100 gr. sugar, 100 ml water, 1 sachet vanilla sugar (for syrup) 1 lemon another serving of syrup

Star cake with cherry cream and chocolate

Sweets, Cake top cakes: 7 eggs, 14 tablespoons sugar, 4 tablespoons oil, vanilla essence, 1/2 teaspoon baking powder, 10 tablespoons flour. cherry cream: 1kg frozen cherries, 1 cup sugar, 10 g gelatin powder, vanilla essence. chocolate cream: 300 ml.

Chocolate cake with yogurt and cherries

Sweets, Cake top: 8 eggs, 120 grams of sugar, 80 grams of flour, 20 grams of starch, 30 grams of cocoa cream: 24 grams of gelatin, 500 grams of yogurt with cherries, 250 ml of liquid cream, 100 grams of sugar , 850 gr compot

Cherry jam pies

Yogurt, cherries 500 gr white wheat flour 100gr yogurt 150 gr milk 1 egg 1 teaspoon salt 2 tablespoons sugar 2 tablespoons oil 1 sachet dry yeast 200 gr powdered sugar a jar of cherry jam palm oil for frying cherry sauce

Police cake with chocolate cream and cherries

Sweets, Cakes 10 eggs, 10 tablespoons sugar, 10 tablespoons flour 2 sachets of chocolate cake cream, truffles and seasonal cherry rum

Cake with vanilla cream, strawberries and cherries

Sweets, Cake top: 3 eggs 1/2 cup milk 6 tablespoons oil 9 tablespoons sugar 8 tablespoons flour 2 tablespoons cocoa 1 baking powder orange peel cream: 400 ml milk 2 egg yolks 4 tablespoons flour 4 tablespoons sugar 4 tablespoons powdered sugar 2 teaspoons powdered sugar.

Black Forest Cake

Sweets, Cake top 200 g flour 150 g sugar 50 g cocoa 1 baking powder 400 ml milk 40 g rum essential oil cream 500 ml whipped cream 700 g cherries (from the compote I used) chocolate cream sour cream decoration

Cream cheese and yogurt cake

Sweets, Cake top cakes: 5 eggs 4 tablespoons water 200 g sugar 2 packets vanilla sugar a sachet baking powder 200 g flour for cream cheese and yogurt: raspberries 500 g plain yogurt 250 g cow cheese 250 g powdered sugar 150 g coconut 400 ml whipped cream.

Crispy cake with vanilla cream and cherries

Peanuts for countertops 4 egg whites 450 gr powdered sugar grated seeds from 2 vanilla pods for cream 4 sachets vanilla pudding 1.2 liters milk 50 gr sugar for d'ecor compote cherries drained well salted chopped hazelnuts large

Cherry mousse cake

Sweets, Cakes countertop 5 eggs 250 g sugar 10 tablespoons water 100 g ground walnuts 1 baking powder 3 tablespoons cocoa 200 g cream flour 300 g cherries 300 g whipped cream 1 tablespoon gelatin decoration 1 chocolate 100 g sour cream

Little Red Riding Hood Cake

Sweets, Cakes for dough: 125 g butter 100 g powdered sugar 1 sachet vanilla sugar 3 eggs 100 g flour 1/2 sachet baking powder 2-3 tablespoons nutella 1 glass cherry compote, without seeds for cream: 400-500 g cheese sweet 150 g whipped cream vanilla sugar 150 g sugar.

Black Forest cherries cake

Sweets, Cake top: 6 eggs 250 g sugar 200 g flour 1 sachet baking powder 50 g cocoa filling: 750 g pitted cherry compote, 80 g sugar 2 sachets of gelatin 9 tablespoons cherry brandy 1000 g sweet cream 4 sachets hardener of whipped cream 16 cherries for garnish

Chocolate cake with yogurt and jelly

Sweets, Cakes 6 yolks 2 egg whites 100 ml warm water 150 g sugar 1 baking powder 2 tablespoons cocoa 14 tablespoons flour 1 pinch salt cream 250 g yogurt with raspberry flavor 500 ml milk 2 tablespoons flour 1 sachet gelatin 100 g cream cheese 300 g sugar 1 sachet cake.

Budapest cake with chocolate and cherries

Sweets, Cakes ingredients for 10 slices: 2 eggs 130g sugar 50g flour 50g cocoa 1 jar cherry compote (370ml) 350ml whipped cream 2 sachets of whipping cream 200g cream cheese cow 250g dark chocolate

Roll with cherry jam and vanilla cream

Cherries, Water, Cherry jam for yellow top: 3 eggs 4 tablespoons sugar 4 tablespoons flour 2 tablespoons water for pink top: 2 eggs 3 tablespoons sugar 3 tablespoons flour 1 tablespoon water cherry jam and red food coloring for cream: cherry jam cream vanilla ole creams from.

Cherry cake and two kinds of chocolate

countertop: 3 eggs 6 tablespoons sugar 6 tablespoons milk 6 tablespoons oil 8 tablespoons flour 1 teaspoon baking powder a pinch of salt cream 1: 120 gr white chocolate 100 ml unsweetened liquid cream 2 tablespoons sugar (or less if you do not want very sweet ) 2.

Cherry compote cake

Sweets, Cherry compote cakes 150 g sugar 2 sachets vanilla sugar countertop 6 eggs 250 g sugar 250 g flour 1/2 cinnamon 30 ml oil a powder salt garnished sour cream cherries

Frappe with cherries

Drinks, Juices we need: -frozen cherries -a little honey -milk / whipped cream / yogurt -green mint for decoration

Muffins with cherries

Sweets, Cakes 3 eggs 100 g butter 150 g vanilla essence sugar 100 ml cherry flavored yogurt a baking powder 200 g pitted sour cherry flour for decoration: vanilla flour sugar 50 g chocolate

Tort Regina Maria

Sweets, Cake tops: 150g flour, 1 teaspoon baking powder, 100g sugar, 2 eggs, 125g butter, 125g ricotta, 65ml cappuccino, 100g crushed peanuts, 3 tablespoons cognac top: 150g flour, 1 teaspoon baking powder, 100g sugar, 2 eggs, 125g butter, 125g ricotta, 65ml.

Cake with yogurt cream and fruit jelly

Children's food, Sweets ingredients for cake diameter 24cm: 1 favorite cake top, I prepared according to the recipe from the cake with vanilla cream of 6 eggs, 180g sugar, 180g flour, for details see the cake with vanilla cream for fruit jelly: 400g fruit.

Muffins with cherry jelly

Sweets, Cakes 3 eggs 40 g butter 125 ml yogurt with cherries 150 g sugar 170 g flour 2 teaspoons baking powder grated lemon peel for jelly: 400 ml cherry compote (or natural cherry juice) 2 tablespoons sugar 1 packet powder of vanilla pudding

Strawberry and yogurt cake

Sweets, Cake tops: * 3 eggs * 6 tablespoons sugar * 200 ml milk * 200 g flour * 2 tablespoons oil * 1 baking powder * vanilla essence for cream: * 250 ml strawberry yogurt * one sachet vanilla cream * 250 ml milk * 4 tablespoons sugar * strawberries * 1 sachet.

Yogurt cream cake

Sweets, Cake tops: 12 eggs 12 tablespoons sugar 12 tablespoons flour 3 sachets baking powder for cream: 2 large glasses of 350-400 g fruit yogurt 750 ml whipped cream

Chess cake with yogurt cream

Sweets, Cakes ingredients: * top: * 4 eggs * 200 g flour * 100 g sugar * 100 g butter * 100 ml milk * 50 g cocoa * 10 g baking powder * cream cioco: * 180 g chocolate * 300 ml whipped cream * 10 g gelatin * yogurt cream: * 370 g yogurt * 10 g gelatin * 4 tablespoons sugar *.

Chocolate cake without gelatin

Sweets, Cakes tops in two shades of yellow, chocolate cream without gelatin, cherries from compote

Martisor cake

Sweets, Cakes 1 pack of biscuits cream 500 ml sour cream 50 g cream cheese 200 g sugar 2 sachets vanilla sugar 1 vanilla essence 2 tablespoons cocoa syrup 300 ml water 2 tablespoons sugar 2 tablespoons cherry compote

Tiramisu cake with cherries (video)

Sweets, Cakes 1 packet of biscuits (400 gr) 1 kg of cherries (without seeds and squeezed juice) 500 gr of cherry juice 4 eggs 8-10 tablespoons of powdered sugar (depending on the taste of each) 500 gr of mascarpone

Cherry and yogurt cake

Sweets, Cakes, Lifestyle 2 eggs, 150 gr. sugar + 1 sachet of vanilla sugar, 125 ml oil, 1 glass of yogurt-125 gr. simple, 300 gr. flour + baking powder, tray 28x28 cm prepared with baking paper, 1 jar of cherry compote but you can put any fruit.

Cake with cherries and bitter cherries

Cherries, 6 eggs 150 g cherries, 150 g bitter black cherries, 6 eggs, 6 tablespoons milk, 6 tablespoons yogurt, 12 tablespoons flour, 6 tablespoons oil, juice of 1/2 lemon, 1/2 baking powder, 4 tablespoons sugar.

Chocolate pie with cherries

Dough yogurt 200 gr butter 100 gr white sugar 100 gr brown sugar 1 sachet vanilla bourbon sugar 1 egg 150 gr yoghurt 420 gr flour 50 gr cocoa powder a pinch of salt 1 sachet baking powder 1 teaspoon ground cinnamon for filling 800 gr compote of.

Cake with fasting cherries

Kitchen Secrets, Sweets for an 18cm shape cocoa top: 110g flour 20g cocoa 1/2 teaspoon baking soda 1/4 teaspoon salt 50g brown sugar (or sugar) 120ml cold water 1 tablespoon vinegar 50ml vanilla essence oil cream: 600g tofu 40g fructose (or 60g sugar) 200ml juice.

Yogurt cream cake

Cream top ingredients: -4 eggs -2oo gr sugar -1 vanilla sugar -75 ml oil -75 ml mineral water -200 gr flour -1/2 baking powder cream ingredients: -500 ml whipped cream -750 gr fruit yogurt (danone cremosso) -1 sachet of whipping cream

Cherry cake and chocolate cream

Sweets, Cakes 2 sheets cake top (we can make an almond top and cut it into 2 parts) 350 ml sour cream for whipped cream 200 gr household chocolate 50 gr cocoa 150 gr sugar 70 gr butter 1 rum cherry essence (without seeds) for finishing: 1 envelope glaze duo (from dr.

Zebra cake made of egg whites with cherries and chocolate

Yogurt approx. 600 gr cherries 8 + 3 egg whites (approx. 350 gr) 300 gr sugar 250 gr flour 150 ml oil 100 gr yogurt 50 gr cocoa (approx. 2 tablespoons v & acircrf) 100 gr chocolate 2 sachets vanilla sugar a pinch of salt for decoration: chocolate for laughter

Diplomatic cherry cake

pandispan: 4 whole eggs 150g sugar 150g flour salt half a sheath of vanilla butter and flour for lining the tray for the tender and crispy sheet: -1 pack of 250g of the commercial fresh sheet for the cream: -250ml liquid cream 30g sugar flour 4 eggs 40g flour .

Cherry cake

Sweets, Cakes dough ingredients 2 eggs 150g sugar + 1 sachet vanilla sugar 125 ml oil 1 glass yogurt-125g, plain 300 g flour + baking powder filling cherry compote jar but you can put any fruit.

White cake with cherries and chocolate

Sweets, Cake top: 250 g flour 100 ml oil 100 ml buttermilk 1 handful of raisins a little brandy essence 3 large eggs 400 g sour jam (rosehips, raspberries, corcoduses or plums) 1 sachet baking powder a little lemon juice 1 teaspoon peel of orange ganache cream.

Cherry cake

Cherries 1 packet of margarine 400 g sugar 5 eggs 1 sachet baking powder 350 g cherry flour.

Vanilla cream with fruit and cream

Apricots, Cherries, Cherries 300 g cherries 100 g cherries 5-6 apricots 1 banana 1 sachet instant vanilla cream (cream) 1 sachet of whipped cream 500 g milk 50 g icing sugar

Tart with cherries and cream

Sweets, Cakes 1.5 kg cherries pitted dough: 250 g butter, 200 g powdered sugar, 4 egg yolks, 5oo g flour, 4 tablespoons milk, vanilla essence. frangipane cream: 75 g butter, 75 g sugar, 75 g almond powder, 1 egg.

Chocolate, cherry and banana cake (fasting)

Bananas, Water, Glaze countertop 300 g wheat flour 30 g black cocoa 110 g brown sugar 375 ml carbonated mineral water 80 ml palm oil 1 lgt cinnamon powder 2 lgt baking powder 3 lgt vanilla essence cream: 3 bananas large juice from a 3 lg lemon with tip.

Cake with yogurt cream and blueberry jelly

& Icirc & # 539i need for countertop:
6 or & # 259
6 tablespoons sugar
6 tablespoons f & # 259in & # 259
2 tablespoons cocoa
1 v & acircrf of cu & # 539it salt
1 tablespoon & # 539 & # 259 baking powder
& Icirc & # 539i need for cream & # 259:
500 g of yogurt with berries
300 ml fri & # 537c & # 259 liquid & # 259
1 sachet of vanilla sugar
2 sachets of gelatin
30 g zah & # 259r
100 ml hardwood fruit compote (ripe)
& Icirc & # 539i need for jelly:
250 g blueberries
150 ml blackberry compote
50 g zah & # 259r
1 & frac12 gelatin sachet & # 259
& Icirc & # 539i need for decoration:
200 ml fri & # 537c & # 259 liquid & # 259
Prepare the countertop:
Mix the egg whites with a pinch of salt, then add the sugar and, finally, the crushed egg whites. Sprinkle sifted flour with baking powder and cocoa, mixing from the bottom and top with a wooden spoon. Grease with butter and line with flour a form with a detachable edge, pour the dough and bake for 25 minutes. Bake the countertop to cool it, then cut it into 2 discs equal in thickness.
Ask the cream:
Hydrate the gelatin in 100 ml of compote for 10 minutes, then place it on a steam bath and mix gently until it is homogenous. Mix the yogurt and gelatin, and at the end add the whipped cream to the sugar. Mix the mixture and homogenize the composition. Place the cake ring on a plate, place the first disc on the countertop (inside the ring), circle the syrup with blackberry compote or other fruit, pour half of the yogurt cream, then place the second countertop in syrup, pressing. u & # 537or cu m & acircna. Pour the rest of the cream and put the tray on the fridge for an hour, to dry the cream.
Prepare the jelly a:
Hydrate the gelatin in 100 ml of compote for 10 minutes and proceed as described above. Put the blueberries in a pot with the sugar and boil them and bring the sugar to a boil. After they have cooled, add the hydrated gelatin and leave it on the steam bath and pour the jelly lightly over the yoghurt cream.
Put the cake in the fridge for an hour. Before unscrewing the ring, carefully wrap it around it with a knife to peel off the edges. Decorate the cake with fri & # 537c & # 259 b & # 259tut & # 259.

Here, you will discover the recipe for a special blueberry cake.

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.

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Vanilla biscuit cake made with yogurt with the taste of berries and peaches from which two types of cream are made

Roll with quince, plums and grapes

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Cake with yogurt cream and peaches

Kawadri Camelia sent us a special cake recipe: Cake with yogurt cream and peaches. It is easy to make and very tasty! You will not regret if you "execute" it!

Countertop ingredients

8 eggs
3 tablespoons water
8 tablespoons filled with sugar
2 sachets of vanilla sugar
a knife tip salt
13 tablespoons flour
1 teaspoon baking powder
2-3 teaspoons of cocoa

Ingredients for yogurt cream

200 ml liquid cream
300 gr yogurt
6 tablespoons powdered sugar
1 sachet of gelatin granules
1 compote (400 gr) peaches
1 can of pineapple
1 vanilla sugar

Ingredients for decorating the cake:

200 ml liquid cream
compote peaches
1 sachet of colorless jelly cake

Countertop preparation method
Preheat the oven.
1. Separate the egg whites from the yolks.
2. Beat the egg whites with the salt and water until they become foam, then add the sugar and vanilla sugar and mix until the sugar dissolves completely.
3. Add the yolks and finally the flour mixed with cocoa and baking powder.
4. Place the composition evenly in a tray lined with baking paper and greased with oil and bake for 10-15 minutes at 180 degrees.

How to prepare yogurt cream

1. Cut the pineapple and half of the peaches into small pieces, and stop the rest to decorate the cake. Put them in a strainer to drain.
2. Hydrate the gelatin in half a cup of compote for 10 minutes, then put it on the fire to heat, without boiling.
3. Mix the yogurt with the powdered sugar and vanilla sugar, then put the warm gelatin (be careful not to cool completely!) And incorporate well.
4. Add whipped cream, peaches and pineapple.
5. Put the cream in the cold for about 10-15 minutes (no more)

1. Thoroughly syrup the cake top with the compote juice.
2. After the top is syrupy, spread the yogurt cream evenly.
3. Leave for 10-15 minutes, then cut 5 cm strips from the length of the tray. You must have 5 strips.
4. Roll the first strip and put it in the center of the plate, then continue with the rest of the strips around.
5. Cool for

2 hours, then garnish with slices of peach, whipped cream and transparent jelly cake icing that you make according to the instructions on the envelope.
6. Refrigerate for a few hours before serving.

Yogurt Cake - Recipes

How good it looks and it's not an expensive recipe! It's really worth it. A great day.

No, something like that. yes, I would really eat. Even if I'm not really into coffee. but none of the pictures I realize is as you described it! I think it's divine! Super!

looks very good. We move on to the list of & quotde tried & quot :)

I love this yogurt recipe, and the cake is wonderfully presented! I think it was delicious :)

good is your cake! and it looks great. I also made a strawberry tart with a similar cream. It's a perfect cream for these hot days!

Looks very good. Congratulations

I'm a fan of these light, cool summer cakes, like cheesecakes. So for me you have the highest grade and I also like how it looks.
Kisses and a pleasant evening.

good recipe, yummmmmy, I would take a small, small slice

I think it's great for a summer day!

I agree with Smaranda. but what did you make the border with: whipped cream, ness-yogurt cream?

KaBea, really worth it, the effort is minimal, but the taste satisfaction is unmatched!

Betty, exactly, absolutely divine!

Smaranda, tell me if you liked it

Mihaela I'm glad you like it, really delicious!

Pansy, thank you. Super and your strawberry tart! I also made one today with strawberries, but with vanilla cream

Petronele, thank you very much. I like it a lot too, especially since it doesn't require much work

Ina, please, you are my guest!

TeoBucatar, I think it's great anytime, but even more so in summer

Gabriela, when I beat the whipped cream for the cream, I kept a few spoons for garnish.

A little ness. you had to put at least 4 envelopes, to my taste. hi, hi, I did, but I also take from you that I'm a fan of coffee cake! -) puuup

How good it looks !! I really like how gelatin does its job. I deeply crave the last plate .. can I get my hands on it ?? :)) a fine day .. kisses

and can stir up the inspiration of the & # 39notebook with recipes & # 39)) and delight us by being present at the Dulce Romania challenge ..) blink .. Kisses

It looks like it looks. I have nothing but praise. I have to check it too!

mmmm. how good it looks! Congratulations! I don't always manage gelatin creams. Is it because I don't put enough? anyway, thanks for the idea! I will follow you further. Greetings from Florence!

it looks so good. goes great with a cup of coffee. well, well next to a cup of coffee
stop delights. wonderful day!

Liana, a spoonful of ness means about three sachets, so I'm still there. I love coffee cakes too

Antonina, of course, dearly, serves with confidence! As for the challenge, I can't promise anything, I'm already involved in too many projects

Evelina, you must try it, it is extraordinarily good!

terrafiorentina, until recently I had the same problem. It is not necessarily the quantity but the way of processing. it is very important to dissolve it properly and to be very well incorporated in the cream

Sarah, go for coffee too if you want to have a white night :))) It was really delicious, I'm not used to bragging about myself but this time it was really great!

the cake is wonderful, tasty I have no doubts, congratulations, I would have a request as I have gelatin sheets can you help me tell me the amount of gelatin in grams ?? thanks in advance and good day

yaya, thanks for the compliments. The gelatin sachet weighs 10 grams. Tell me if you liked it

I recently found this blog and I confess that I fell in love with the recipes published here! Because tomorrow is my son's birthday (he turns 6 months old) I would like to surprise the family and prepare this cake, but I would need a little help! Can you give me an idea of ​​what I could replace the ness with, my husband not being a fan.

Thank you and congratulations for this site!

Oana, thank you from the bottom of my heart for your appreciation!
You can replace the ness with nesquick, cappuccino, hot chocolate (sachet) I made this cake recently and in the form of a cake and instead of ness I put cappuccino with rum. It turned out really good! Tell me if you liked it

if homemade yogurt has anything? can't cut? I wanted to do it for tomorrow. please answer me.

I apologize for the delay in answering. I say that yogurt goes home, it doesn't have to be cut

thanks, it didn't cut me at all, and it was delicious

Congratulations for this recipe, extremely fine and tasty!
I initially looked for a cream with yogurt for a fruit cake, but when I saw the recipe, I couldn't help but make this one!
I did not regret, a very good looking cake and much more special, thank you :)

I'm so glad you tried it, and especially that you liked it! it's one of my soul recipes, I've prepared it countless times, both in the shape of a cake and in the shape of a cake, even in a glass!

question: the countertop is not syrupy? thanks

The consistency of the countertop is slightly damp, but if you want you can syrup it, it's no problem.

I made the cake with yogurt cream and according to your recipe everything went well until I added gelatin to the yogurt. it's cheese. I mixed but it stayed the same. anyway the taste is very good, it looks pretty good but it's a bit grainy cream. maybe I did something wrong. thanks.

I also suffered this from another cake, most likely due to the difference in temperature, cold cream and gelatin too hot, so it would be appropriate to be at room temperature both

today, January 26, 2013, I do it again. I will try to put the gelatin colder, not too hot. I'll see what comes out and I'll tell you. anyway, even if the cream with gelatin granules will remain, the taste is more important, nuuu. I hug you.

I'm glad you liked it so much, I'm convinced that this time it will turn out perfectly! pay close attention to the gelatin, the gelatin crystals should be well dissolved, it should not be very hot and the cream should be at room temperature
increase cooking!

Just yesterday I saw it made by a lady, only with halved quantities.
It looks really good !! Congratulations!

Hi! I think I became "dependent" on your cake. I did it three times in less than a month. the first time I made it exactly according to the recipe but I got gelatin cheese, otherwise everything o.k. the second time I was too lazy to make the countertop and I made it with very little syrupy biscuits. it came out great and I put the gelatin in the amount of water written on the envelope and left it in the microwave to defrost for a few minutes and it was perfectly fine. today I made it with & # 39petit beurre & # 39 biscuit top and it came out great. I didn't tell you, I work with an old woman in France and I want to tell you that she really likes your cake. She asked me if it's hard and when I told her I didn't use the stove, she started to laughed and told me & quot; then you can do it every day & quot. you realize how sweet you managed to make. congratulations and several tasty recipes. kisses to everyone.

I'm very glad that it was so appreciated, I'm tempted by the biscuit version, I think I'll try it too!

Cook Blackberry Cream Cake and Biscuits

Preparation time


  • 400 gr mure
  • 150 gr sugar
  • 10 gr gelatin
  • 250 ml of water
  • 300 gr biscuits
  • 150 ml raspberry syrup
  • 500 ml liquid cream
  • 400 gr condensed milk

Method of preparation

The blackberries are washed well, drained and boiled together with the sugar, until they decrease consistently. Then pass it through the blender, pass the resulting paste through a sieve and leave to cool.

When the blackberry paste is cooled, mix 300 ml of cream. The condensed milk and blackberry paste are incorporated in it.

From the resulting cream, put 200 gr in the fridge for decoration.

The gelatin is hydrated in 100 ml of cold water, and when it absorbs all the water it is diluted by boiling over low heat. Add over the remaining blackberry cream, stirring vigorously.

Dampen a large cake pan and line with plastic wrap.

Se așază la baza ei un rând de pișcoturi trecute prin siropul de zmeură diluat cu 150 ml apă.

Peste pișcoturile însiropate se întinde un strat de cremă, apoi se completează cu încă un rând de pișcoturi trecute prin sirop, din nou un strat de cremă, iar la final ultimul rând de pișcoturi însiropate.

Se acoperă tortul cu folie și se introduce la frigider până a doua zi, sau până când crema este bine închegată.

A doua zi se răstoarnă tortul pe platou și se îmbracă în frișcă bătută. Deasupra se decorează cu crema de mure oprită, sub formă de trandafiri, folosind posh cu duiuri speciale.

Se mai decorează cu mure proaspete și frunze de roiniță.

Este un tort delicios și aspectuos, perfect pentru un weekend în familie.

Tort cu crema de iaurt - Rețete


Lista cu dorințe pentru noul an
Are puncte și subpuncte.
Unul e deja bifat, mă țin de plan:
Tort cu cremă de iaurt și fructe.

Countertop ingredients

  • 5 eggs
  • 150 g flour
  • 150 g sugar
  • 30 ml oil
  • 1 sachet of baking powder

ingrediente pentru crema de iaurt

  • 600 g iaurt gras (am folosit iaurt grecesc cu 10% grasime)
  • 400 ml smantana pentru frisca
  • 6 tablespoons powdered sugar
  • 1 plic gelatina
  • 75 ml apa rece pentru inmuiat gelatina
  • 300 g fructe proaspete (banana, bucatele de portocala decojita, afine)

ingrediente pentru ornat

  • 200 ml whipped cream
  • 2 linguri zahar pudra (daca frisca nu este indulcita)
  • 1 intaritor de frisca (optional, pentru a sta mai batoasa frisca)

PLAN DE LUCRU tort racoritor cu crema de iaurt si fructe

Pregatim blatul: separam albusurile de galbenusuri. Batem spuma albusurile si, spre final, adaugam zaharul.

Separat, in alt bol, mixam galbenusurile si treptat turnam uleiul si mixam la viteza mica.

Le incorporam apoi in albusuri cu o paleta de silicon. Presaram faina amestecata cu praful de copt (cernute) si omogenizam cu paleta.
Compozitia obtinuta o asezam intr-o forma (diametru 24 cm) tapetata cu hartie de copt.

Lasam la cuptorul incins pentru circa 30 minute, la 180 grade, pana trece testul scobitorii.

Lasam blatul la racit, apoi il taiem in doua bucati.

Pentru crema amestecam iaurtul gras cu zaharul pudra.

Gelatina o punem la hidratat in 75 ml apa rece timp de 10 minute. Apoi o punem pe foc mic si amestecam cu o lingurita pana la dizolvarea completa a cristalelor (fara a junge la punctul de fierbere, pentru ca altfel isi pierde proprietatile). O lasam sa se raceasca putin, apoi o adaugam in amestecul de iaurt. Mixam smantana pentru frisca pana devine ferma si o adaugam in crema de iaurt. Apoi adaugam fructele tocate marunt

si amestecam cu o spatula de silicon. Crema astfel obtinuta o lasam putin la frigider, apoi o intindem intre cele 2 foi de blat, puse in forma in care a fost copt blatul. Vom aseza si inelul detasabil pentru a nu risca sa curga din crema, deoarece aceasta va fi mai lichida pana cand se va intari de la gelatina

Vom lasa la frigider pentru cel putin 4 ore, apoi vom putea decora cu frisca (200 ml frisca pentru ornat). Putem sa asezam deasupra afine, sau alte fructe, sau putem presara nuca de cocos, fulgi de ciocolata, in functie de preferinte.

Pofta buna la tort racoritor cu crema de iaurt si fructe! Puteti incerca si tortul cupola.

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