Yogurt cream for sponge cake

Tender, delicious, airy, for a festive dessert! Yogurt cream is ideal for layering sponge cake. Incredibly airy, like a cloud, it turns dessert into a delicious treat that melts in your mouth! You can add any berries and fruits to it. Cooking it is easy and simple!

Julia

Recipe author

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Composition / ingredients

Servings:

Yogurt (thick)

500

Fat cream (33%)

200

Gelatin

Water (90 grams)

Powdered sugar (or to taste)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 5 g

Fats 42 % 10 g

Carbohydrates 38 % 9 g

149 kcal

GI: 10 / 20 / 70

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make yogurt cream for sponge cake? Measure out the necessary ingredients. Take thick yogurt with any filler. I used strawberry. The cream should be chilled.
Step 2:
Fill the gelatin with cold boiled water so that it swells. If not thick enough yogurt is used, increase the amount of gelatin to 18-20 g.
Step 3:
In a water bath, bring the gelatin with constant stirring until completely dissolved. Do not overheat the gelatin and especially do not allow it to boil, so that it does not lose its properties. Cool the gelatin solution to room temperature.
Step 4:
Cream and the container in which they will be whipped, cool well. Start whipping the cream at a low speed of the mixer, gradually increasing the speed to the maximum. Whisk the cream to a fluffy, stable mass. It is important not to overdo the cream so that they do not acquire an oily structure.
Step 5:
Lightly whisk yogurt with powdered sugar. Adjust the amount of powdered sugar to taste. Enough 2-4 tbsp.l .
Step 6:
With simultaneous continuous whipping, enter the cooled gelatin into the yogurt in a thin stream. Beat lightly until smooth.
Step 7:
Mix the whipped cream into the resulting mass with a spatula.
Step 8:
Mix the cream until completely smooth. It immediately acquired a stable, less fluid structure from me.
Step 9:
I used a cream for layering sponge cakes immediately after cooking. If the consistency of the cream is more fluid, you can use a cooking ring when assembling the cake. Just put the cream in the refrigerator for 20-30 minutes to make it thicker. This cream can only be layered cakes, it is not suitable for decorating a cake with cooking tips. Put the finished cake in the refrigerator for a few hours so that the cream is well compacted.
Step 10:
Sponge cake with yogurt cream turned out to be surprisingly tender. Try it! Enjoy your meal!

To make a dish using gelatin work, be sure to pre-soak the gelatin in cold boiled water. The colder the water, the better. Leaf gelatin can simply be put in a bowl with water. Before soaking the powdered gelatin, first rinse the dishes with cold water so that the crystals do not stick to the bottom. It is important to pour powdered gelatin with water, and not pour it into the water. Otherwise, lumps cannot be avoided. Then allow time for the gelatin to swell (the exact time is indicated on the package).
The swollen gelatin is heated to 70-80 degrees. It should never be brought to a boil!. At a temperature of 100 ° C, the mass becomes fibrous and viscous, collagen protein is destroyed and gelatin loses its jelly-forming properties.