Main Ingredients
The cream or mousse for a homemade cake is made from yogurt. The natural product is rarely used, as it has a sour taste. Most often sweet yogurt with various add-ins is used. To keep the filling in the desired shape, it's mixed with gelatin. Vanilla and powdered sugar are also added to the cream.
The five most commonly used ingredients in yogurt cake recipes:
The base for the dessert can be a sponge, cookies or ready-made cake layers. The treat is decorated with fresh and canned fruit, berries, grated chocolate and nuts. Sometimes cream or whipped cream is applied to the surface.
How to make a yogurt cake
This dessert is considered fairly simple, but for a successful result the cook must be able to work with gelatin and know a few secrets.
The five lowest-calorie yogurt cake recipes:
| Dish Name | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Turtle Fruit Cake with Kiwi | 2 h 30 min | 64 | +18 |
| Diet Blueberry Cake | 3 h 30 min | 108 | +30 |
| Sponge yogurt cake with fruit | 3 hours | 125 | +135 |
| Strawberry banana cake made of whole grain flour | 1 hour | 137 | +24 |
| Yogurt cake with strawberries without baking cookies | 12 hours | 137 | +66 |
Recommendations:
- Yogurt cake is made without baking. To do this, the gelatin is soaked or dissolved in water and then heated to 80-90 °C. After that, the mixture is cooled to room temperature and poured in a thin stream into the yogurt. Meanwhile, the ingredients are stirred with a whisk. Pieces of marmalade, fruit slices or berries are added to the filling. The mixture is poured into a bowl lined with cling film and then placed in the refrigerator for 6-8 hours. Once the mass sets, it's turned out onto a flat dish and served.
- A sponge layer is often used as a base for the cake. It's placed on the bottom of a springform pan, and a cream of yogurt and gelatin is poured on top. If desired, the dessert is covered with a second layer. The mixture is frozen and then carefully removed from the mold.
- If there's no time to make a sponge, soft cookies are used: they're crushed with a blender, and the crumbs are combined with milk or butter. The resulting dough is spread into a round mold, and the cream is poured over it.
- To get rid of the sour taste of natural yogurt, the product is mixed with sugar, vanilla or lemon juice.
- The cake should not be frozen in the freezer, as too low a temperature will change the structure of the filling and worsen its taste.
It's better to make the dessert the day before the holiday so it has time to set.
Yogurt cakes are classified as low-calorie cakes. But the dessert does contain sugar, so people who are losing weight had better limit the portion size.