Traditional recipes

Yogurt and strawberry cake

Yogurt and strawberry cake

countertop : mix the egg whites, then add the sugar and vanilla sugar, the yolks one by one, the oil and finally the flour mixed with the baking powder. Put in the oven, in a round shape (d = 25 cm, but ideally I think it works d = 28 cm).

Cream : we mix the strawberry yogurt (or raspberry, apricot etc ...) with 240 g of powdered sugar. We hydrate the gelatin in 200 ml of cold water, then melt it on low heat, without boiling it.

Pour the sweet strawberry yogurt over the melted gelatin. Add the whipped cream and mix well. At the end we add the fresh strawberries cut into small pieces.

In the round shape in which we baked the top, sprinkle with a little cold water, then place a food foil nicely, sprinkle it with cold water. We throw away the excess water.

In this form we pour the cream, then we place the top on it and put it in the fridge in the evening until the morning or at least 3 hours.

After I took the cake out of the fridge, I turned it upside down on a cake tin.

Decorate with strawberry slices.

You can leave it in this final form or you can work extra, as I did: d, adika: I pour over strawberries red jelly cake from Dr. Oetker, which I prepared according to the instructions on the sachet .

I beat 200 ml of liquid cream, with which I greased the edges of the cake and I made some hazelnuts with the help of the spirit for garnish

Leave the cake in the fridge until you serve it.

Excellent, fast, easy and delicious!


Yogurt and strawberry cake. Light recipe prepared from a few simple ingredients.

Want to make a delicious cake, but don't have too many ingredients on hand? This cake with yogurt and strawberries is prepared quickly and has a wonderful taste. Try our recipe and surprise your family with a tasty dessert.

Dough ingredients:

Ingredients for the filling:

  • 1l strawberry yogurt
  • 40 ml sweet cream
  • 2 teaspoons jelly
  • Strawberries

Method of preparation:

For starters we will prepare the countertop. We break the eggs and separate the egg whites from the yolks. Beat the egg whites, add the sugar and mix well with the mixer until you get a strong meringue.

Then add the egg yolks, mixing well after each egg yolk added. At the end, add the sifted flour. Wallpaper a cake tray with baking paper and pour the dough into it.

Bake the top for about 10 minutes in the preheated oven at 180 degrees. After baking the top, remove it from the tray and remove the baking paper. Put the countertop back in the tray.

Soak the gelatin in 6 tablespoons of cold water and let it swell for about 5 minutes. Then put the gelatin in the microwave for a few seconds so that it dissolves.

Beat the sweet cream with the mixer until you get a firm whipped cream. Add the strawberry yogurt, whipped cream, and strawberries cut into previously prepared gelatin. Mix well, pour the mixture over the previously prepared countertop. Put the cake in the fridge for at least 3 hours.

We'd better leave it in the fridge all night. The next day we can cut it and serve it with our loved ones. Good appetite and increase cooking!


Yogurt and strawberry cake. Light recipe prepared from a few simple ingredients.

Want to make a delicious cake, but don't have too many ingredients on hand? This cake with yogurt and strawberries is prepared quickly and has a wonderful taste. Try our recipe and surprise your family with a tasty dessert.

Dough ingredients:

Ingredients for the filling:

  • 1l strawberry yogurt
  • 40 ml sweet cream
  • 2 teaspoons jelly
  • Strawberries

Method of preparation:

For starters we will prepare the countertop. We break the eggs and separate the egg whites from the yolks. Beat the egg whites, add the sugar and mix well with the mixer until you get a strong meringue.

Then add the egg yolks, mixing well after each egg yolk added. At the end, add the sifted flour. Wallpaper a cake tray with baking paper and pour the dough into it.

Bake the top for about 10 minutes in the preheated oven at 180 degrees. After baking the top, remove it from the tray and remove the baking paper. Put the countertop back in the tray.

Soak the gelatin in 6 tablespoons of cold water and let it swell for about 5 minutes. Then put the gelatin in the microwave for a few seconds so that it dissolves.

Beat the sweet cream with the mixer until you get a firm whipped cream. Add the strawberry yogurt, whipped cream, and strawberries cut into previously prepared gelatin. Mix well, pour the mixture over the previously prepared countertop. Put the cake in the fridge for at least 3 hours.

We'd better leave it in the fridge all night. The next day we can cut it and serve it with our loved ones. Good appetite and increase cooking!


Cake with yogurt, white chocolate and strawberries

Thinking of a good dessert without sugar, I prepared this delicious cake with yogurt, white chocolate and strawberries.

Yogurt is a very common ingredient in desserts, used as a lighter version of cream cheese or in addition to a smaller amount of sour cream.

I made a very nice countertop, after Natalia's keto roll recipe, which I thank a lot for the recipe.

We combined the goodness of Green Velvet chocolate from Green Sugar, fresh strawberries, so the result was more than delicious. I would like to thank my friends at Green Sugar.

This time I used lemon grass, it gives the dishes a sensational aroma. I recommend you try it at least once.

This cake with yogurt, white chocolate and strawberries was our fresh and good dessert.

I hope you like these quick and easy desserts too.

Preparation time: 1 h Nr. servings: 10 Cake shape: 18 cm Complexity: medium
Ingredients Cake with yogurt, white chocolate and strawberries:
  • wheat:
  • 2 chicken eggs
  • a pinch of salt
  • 2 lg Green Sugar Powder
  • 3 lg black cocoa
  • for syrup:
  • 100 ml black coffee (sweetened if you prefer)
  • filling:
  • 500 gr Greek yogurt (at room temperature)
  • 200 ml liquid cream
  • 100 gr white chocolate Green Velvet
  • 2 lg Green Sugar Powder (if you like sweeter, supplement quantity)
  • 4 sheets of gelatin
  • 100 ml of cold water
  • 1 fir lemon grass
  • 200 gr strawberries
  • for glazing:
  • dark green Velvet chocolate
  • strawberries

How to prepare cake with yogurt, white chocolate and strawberries:

This cake with yogurt, white chocolate and strawberries is very easy to make.

First, prepare the countertop.

In a bowl, separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt. When they become dense and gain consistency, add the sweetener, continuing to mix until you get a glossy meringue. Add the yolks, stirring constantly. At the end, add the sifted cocoa and mix with a spatula to keep the air from the egg whites.

Once the composition is homogenized, it is poured into a baking dish provided with baking paper. Bake in the preheated oven at 170 degrees C for 20 minutes.

After baking, remove from the oven, then leave to cool.

After tempering, the top is syruped with black coffee (or sweetened to taste).

The same form of baking is used to assemble the dessert.

Gelatin is hydrated in cold water.

In a bowl, on the fire, put the liquid cream. As it heats up, add the white chocolate, stirring constantly until it melts and homogenizes the composition. Add 2 lg sweetener and crushed lemon grass in a mortar. Mix, and at the end add hydrated and drained gelatin. Leave it on the fire for 1-2 minutes, stirring constantly to melt the gelatin, then remove the composition from the heat. Strain and add over the Greek yogurt, mixing.

Wash and cut a few strawberries, place them on top of the syrupy top. Pour the yogurt mixture over the strawberries. Place a few slices of strawberry on top, then let the dessert cool until the next day.

Glaze with dark green Velvet chocolate and strawberries or as desired.

It is a fine dessert, flavored with lemon grass and sweet with white chocolate.


Ice cream cake with yogurt and rhubarb

Meanwhile, cut the rhubarb into thin slices and put it on the fire with 100g of sugar and the rest of the water. Cook for 7 minutes, until the rhubarb softens.

Add gelatin over the rhubarb and mix well. Allow the mixture to cool for 10 minutes. Strain with a blender, add the yogurt and mix until smooth.

Put the mixture in the freezer.

Crush the biscuits and spread them in a uniform layer at the base of a baking tray with a diameter of 20 cm, with removable walls. Put the rhubarb yogurt on top of them, level it.

Cover with plastic wrap and put in the freezer for at least 2 hours. Before serving, take out the cake and wrap a warm towel around the tray. Remove the cake from the pan and let it sit at room temperature for 20 minutes.

Meanwhile, slice the strawberries and mix them with 2 tablespoons of sugar.

Cut the cake and serve it with strawberries.

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Cheesecake with yogurt and strawberries

Crush the biscuits in the food processor or with the rolling pin, pour the melted butter and mix well. It is lined with baking paper, a tray with removable walls, with a diameter of 26 cm, I cut a disc the diameter of the tray and put it on the bottom and I covered the walls in strips the height of the tray. I recommend that you grease the tray with a little butter to make the paper stick better. Put the biscuits and level them, then put them in the fridge until the cream with yogurt and strawberries is prepared. Wash 250 g of strawberries, cut into small pieces and put on the fire with 2 tablespoons of caster sugar. Leave it for a few minutes until the composition thickens a little and then put it to cool but not completely, it must remain warm (approximately 35-40 degrees). Put 6 g of hydrated gelatin in 60 ml of cold water for 10 minutes. Separately mix the whipped cream, over which add the yogurt and 2 tablespoons of powdered sugar (add more if you want sweeter). Put hydrated gelatin in the still hot strawberry composition and mix well until it melts completely. Divide into two cream yogurt and whipped cream (one part should be 3 tablespoons more), incorporate strawberry gelatin into less yogurt cream, remove the cookie sheet from the cold and place over it an adjustable ring with diameter of 16 cm.

Pour the strawberry composition inside the ring and let it cool for at least 1 hour (when we touch it with our finger, the cream should not stay on the finger). Put the remaining yogurt cream in the fridge. After the strawberry cream has hardened, put 6 g of gelatin in 60 ml of cold water for 10 minutes. After it has hydrated, put it on a steam bath or on a very low heat, together with 50 ml of milk until the gelatin melts (not to boil). Incorporate in the yogurt cream put in the fridge, remove the tray from the cold, carefully remove the ring from the middle of the tray, put a slice of strawberry on the edge of the tray and add yogurt cream in the empty space on the edge.

If there is more, level it by covering the cream disk with strawberries. Let it cool until it is completely hardened, then prepare the white chocolate ganache, putting the whipped cream together with the chocolate on a steam bath, mix until the chocolate is completely melted, leave it to cool and pour it over the cheesecake.

Put it back in the fridge, preferably until the next day, when the removable ring is easily removed and the cheesecake is transferred to a plate. Decorate with whole strawberries. Vrand, can be made instead of chocolate ganache, strawberry jelly, I did not, because I did not have enough strawberries in the house: 300 g strawberries, 3 tablespoons sugar, 5 g gelatin, following the instructions in the cheesecake recipe with raspberries. I recommend you decorate with strawberry jelly, because making chocolate ganache, when poured on top it is still soft and flows among the strawberries on the edge of the tray, and the appearance is not so neat. That's the only reason, otherwise it's delicious with ganache on top.


Cheesecake with yogurt and strawberries

Crush the biscuits in the food processor or with the rolling pin, pour the melted butter and mix well. It is lined with baking paper, a tray with removable walls, with a diameter of 26 cm, I cut a disc the diameter of the tray and put it on the bottom and I covered the walls in strips the height of the tray. I recommend that you grease the tray with a little butter to make the paper stick better. Put the biscuits and level them, then put them in the fridge until the cream with yogurt and strawberries is prepared. Wash 250 g of strawberries, cut into small pieces and put on the fire together with 2 tablespoons of caster sugar. Leave it for a few minutes until the composition thickens a little and then put it to cool but not completely, it must remain warm (approximately 35-40 degrees). Put 6 g of hydrated gelatin in 60 ml of cold water for 10 minutes. Separately mix the whipped cream, over which add the yogurt and 2 tablespoons of powdered sugar (add more if you want sweeter). Put hydrated gelatin in the still hot strawberry composition and mix well until it melts completely. Divide into two cream yogurt and whipped cream (one part should be 3 tablespoons more), incorporate strawberry gelatin into less yogurt cream, remove the cookie sheet from the cold and place over it an adjustable ring with diameter of 16 cm.

Pour the strawberry composition inside the ring and let it cool for at least 1 hour (when we touch it with our finger, the cream should not stay on the finger). Put the remaining yogurt cream in the fridge. After the strawberry cream has hardened, put 6 g of gelatin in 60 ml of cold water for 10 minutes. After it has hydrated, put it on a steam bath or on a very low heat, together with 50 ml of milk until the gelatin melts (not to boil). Incorporate in the yogurt cream put in the fridge, remove the tray from the cold, carefully remove the ring from the middle of the tray, put a slice of strawberry on the edge of the tray and add yogurt cream in the empty space on the edge.

If there is more, level it by covering the cream disk with strawberries. Let it cool until it is completely hardened, then prepare the white chocolate ganache, putting the whipped cream together with the chocolate on a steam bath, mix until the chocolate is completely melted, leave it to cool and pour it over the cheesecake.

Put it back in the fridge, preferably until the next day, when the removable ring is easily removed and the cheesecake is transferred to a plate. Decorate with whole strawberries. Vrand, can be made instead of chocolate ganache, strawberry jelly, I did not, because I did not have enough strawberries in the house: 300 g strawberries, 3 tablespoons sugar, 5 g gelatin, following the instructions in the cheesecake recipe with raspberries. I recommend you decorate with strawberry jelly, because making chocolate ganache, when poured on top it is still soft and flows among the strawberries on the edge of the tray, and the appearance is not so neat. That's the only reason, otherwise it's delicious with ganache on top.


Biscuit cake with yogurt cream and strawberries

  1. Strawberries are cut into 4 pieces (those for garnish are cut into slices)
  2. Put the gelatin to soak in a cup with a few tablespoons of cold water.
  3. Melt the chocolate over low heat with the whipped cream, and when it cools, mix with the gelatin.
  4. Refrigerate for an hour, then mix with chocolate cream and yogurt.
  5. Keep a few pieces of strawberries for garnish, and the rest is incorporated into the composition.
  6. In a form with a diameter of 21 cm, place the biscuits, lightly drawn in syrup, on the bottom of the form forming a countertop and a fence around it.
  7. The composition is poured in the middle of the biscuits and left to cool for 2 hours.
  8. After it has cooled, place the strawberry slices and then garnish with whipped cream

I am Catalina and through my recipe blog I want to offer you recipes I tried and lovingly prepared for cooking and good food.


How to prepare diplomat cake with yogurt and fruit

Prepare gelatin in a saucepan: put gelatin granules in 200 ml of very cold water and let it soften according to the instructions on the package. After 10 minutes, put on low heat, stirring and heat until the liquid becomes transparent. Be careful not to boil! Boiling destroys the gelatin. My advice is to test the temperature with your finger & # 8211 if you can withstand the heat it's OK (up to max 60 C). Remove from the heat and leave to cool. Stir occasionally and make sure it doesn't stick.

With the help of the mixer, beat the yogurt a little (it will not beat like a whipped cream) with the powdered sugar. The composition remains liquid. Gently crush the fruit with a fork or put them directly in the yogurt bowl and mix a little more. Flavor with grated lemon peel and vanilla (core of 1/2 pod or 1 sachet of vanilla sugar).

I wallpapered a cake form (I used a 30 x 10 and a 9 deep) with transparent food foil. We prepare it before incorporating gelatin in the cream so that we can quickly pour the composition.

Pour 1 pinch of cream over the warm gelatin and mix well. Add another polish and mix. This way the gelatin is tempered and we do not risk that it coagulates if we pour it directly over the cold cream. Finally, pour the gelatin mixture with the cream over the rest of the cream in the bowl and mix well with a whisk. Ready! If you use other fruits, I recommend that you crush 1/2 of them and leave the rest of the pieces.

Of course, you can also use natural whipped cream in the composition, but I wanted to make a "lighter" recipe. Cream certainly makes this diplomat cake with yogurt and fruit even more creamy but also full of calories.

Pour the composition into a prepared form with plastic wrap. Place the biscuits on top. I adjusted the middle ones at the ends because they were too long. Cover with another foil and leave to cool for a few hours, preferably overnight.


leaf
& # 8211 5 eggs
& # 8211 6 tablespoons sugar
& # 8211 3-5 tablespoons oil
& # 8211 7 tablespoons flour
& # 8211 1 tablespoon lemon or orange juice
& # 8211 1 small salt powder
& # 8211 1 vanilla sugar powder

Cream
1 kg of fruit yogurt
400 g liquid whipped cream
250 ml peach compote juice + pineapple
Compote and / or fresh fruits (strawberries, raspberries, peaches, pineapples, etc.) 500 gr for composition and 100 for garnish
100 gr sugar
3 sachets Fine crushed white jelly (total 30gr)
Biscuits about 300 gr for garnish
White chocolate 150-200 gr for garnish