Traditional recipes

Yogurt and strawberry cake

Yogurt and strawberry cake


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I made a daisy in a silicone form

Prepare the pandispan from the 3 egg whites, add the sugar, the yolks, the oil and at the end the flour and baking powder. Bake it, and in the meantime prepare the yogurt cream

Mix the yogurt with the sugar and 400 g of diced strawberries. Put the gelatin soaked in 100 ml of water and dissolve it over low heat after 10 minutes as it was left.

Beat the whipped cream and then add the yogurt with the strawberries and at the end the gelatin is easily incorporated from top to bottom.

Shape the cake into a taller pot. So we put the silicone form on the bottom of the pot and put half of the cream in it, then we cut the pandispan top in 2 and we put a part over the cream in the pot, then the rest of the cream and at the end we put the other pandispan sheet

We put the cake in the cold from one day to the next, and the next day we take it out and decorate it with strawberries and grated chocolate.

I serve you with a slice!



Strawberry and yogurt cake is a very tasty cake. For this strawberry cake recipe, prepare the top first. To do this, separate the eggs and beat the egg whites. When they have doubled in volume, add the yolks and yolks. After it is slightly homogenized, gradually add the oil, milk, vanilla essence, flour mixed with baking powder.

The formed mass is put in a cake form greased with oil and lined with flour. Put it in the hot oven for half an hour, after the sky it is left to cool.

When it has cooled, cut it in half. All this time we are dealing with the cream.
The milk is mixed with the powder for the cream and the sugar, to which the fruit yogurt is added. Mix well and then add gelatin.

The cake form is lined with a food foil, the first top is placed, it is syruped and then greased with cream. Then put the second countertop and the cream and let it cool.


Diplomatic cake roll with yogurt and fruit

Here I (Oana) took over the connection. Diana brought me the cool, shaped cake. I left it in the fridge for a few more hours and turned it over on a long plate. This is going smoothly. First I removed the plastic foil from the surface (the one that covers the biscuits) and then I overturned it on the plate and I peeled off the rest of the foil.


Strawberry cake with raspberries and yogurt cream

A cake rich in strawberries and raspberries, fluffy pandispan, flavored with lemon and vanilla syrup, whipped cream with yogurt and a scent of fresh mint. I personalized with a lot of passion this & # 8222 charming dessert & # 8221 trying to give a very natural note to the cake.

I used fresh strawberries in abundance, both in yogurt cream and garnish. For toppings, raspberries and fresh strawberries, I cooked them for a few minutes to develop their flavors.

Ingredients & # 8211 Strawberry cake with raspberries and yogurt cream
Sponge Cake
  • 7 large eggs, about 60 g per piece + a pinch of fine salt
  • 210 g sugar
  • 210 g white flour
Topping strawberries and raspberries
  • 1.1 kg fresh strawberries (preferably smaller)
  • 6 tablespoons water (fresh fruit only)
  • 1/2 lemon, cut in half
  • 500 g fresh raspberries
  • 6 tablespoons sugar, about 120 g
  • 5 g gelatin - fine granules
Cream - Yogurt cream with whipped cream
  • 400 ml sweet cream for whipped cream, fat 30 - 35%, plus another 250 & # 8211 300 ml, for garnishing the cake
  • 350 g Greek yogurt or other creamy yogurt
  • 2 & # 8211 3 tablespoons powdered sugar, about 50 g
  • a few fresh mint leaves for garnish

Syrup

  • 350 - 400 ml of water
  • 100 g sugar, about 5 tablespoons
  • 1 tablespoon vanilla essence (use from Coseli)
  • grated peel of 1 lemon
How to prepare & # 8211 Strawberry cake with raspberries and yogurt cream

Pandispan (shape & # 8211 diameter 26 cm)

Preheat the oven to 180 ° C. Separate the yolks from the whites.

In a bowl, mix the egg whites with a pinch of salt until they harden, then add the sugar. We continue to mix until we get a white and creamy foam. Add the yolks, mix lightly with a spatula from bottom to top, then sprinkle with sifted flour and incorporate it as well, stirring from the bottom up and from the middle to the edges.

Add the composition in the form lined with butter and flour and then level it slightly. Bake the pandispan in the preheated oven at 180 ° C for about 35 minutes (when it comes off the edge of the mold, then it is baked) - in the oven on ventilation, bake the first 5 minutes at 170 ° C, then reduce the temperature to 160 ° C and bake another 25-30 minutes.

Let the cake top cool for a few minutes in the oven, with the door open, then take it out of the mold and put it on a grill or on a clean cotton towel. Let it cool well for a few hours (preferably until the next day).

Yogurt cream

In a bowl, lightly mix the cold yogurt with the powdered sugar.

In a large bowl, beat with a mixer 400 g of sour cream (to be very cold), until we get a fluffy whipped cream. Incorporate the sweetened yogurt and mix lightly with a spatula. We keep cream in the fridge.

For garnish, beat the cream separately and keep it cold.

Syrup - In a saucepan, heat the water with the sugar. When it starts to boil, turn the heat to low and let it boil for 5 & # 8211 7 minutes. Remove the bowl from the heat and add the vanilla essence and grated lemon peel. Let the syrup cool - I like the cake to be well syruped, and I always use about 400 ml of water.

Strawberry and raspberry topping

In a non-stick pan or a double-bottomed pan, put 500 g of whole strawberries, 3 tablespoons of sugar, 3 tablespoons of water and juice of 1/4 lemon - put the pan on the stove, let 1-2 minutes on low heat. , then increase the flame to maximum and cook the strawberries in your own sauce for 2-3 minutes, mixing gently with a wooden spatula.

Do the same with the raspberry sauce, adding the same amounts of sugar, water and lemon juice. If we have frozen fruit we do not put water at all. Let both sauces cool in the fridge.

In a cup we put the gelatin to dissolve in 50 ml of cold water, for 10 minutes, then we put it on hot water (bain-marie) - it will dissolve completely (the gelatin must be warm and not exceed 60 ° C Let cool for a few minutes.

After the fruit sauces have cooled, mix gently strawberry topping with 1/3 of the raspberry topping and warm gelatin. Keep the fruit topping in the fridge until it thickens a little (we will pour it over the cake).

Let's put it aside 2/3 of the remaining raspberry sauce, which we will use to fill the cake sheets, together with 250 g of fresh strawberries, cut in half.

We assemble the cake in the form used in pandispan

We cut the cake top into 3 equal sheets. The base of the pandispan, having a straighter surface, we will use it on top.

Syrup the first sheet, leave it in the fridge for about 10 minutes, then put half of the raspberry sauce and a layer of cream with whipped cream and yogurt (1/2 of the amount) on top - place the fresh strawberries on top, cut in half (about 125 g) . We press them lightly, to enter the yogurt cream.

Place the second sheet, syrup it and leave it in the fridge again, for about 10 minutes - then put the remaining raspberry topping and on top the layer of cream with whipped cream and yogurt.

We syrup next to the third sheet, then we carefully turn it over on the cake (with the base up) - we sprinkle it on top with a little syrup, then we let the cake cool for a few minutes.

Next we level the cake with the remaining whipped cream, on the sides and above it - I left a little whipped cream to garnish a few popcorn, on the edge of the cake. Let the cake cool again for about 1 hour.

Remove the topping from the cold - if it is too thick, place it on top of a bowl of warm water. Pour the strawberry topping in the middle of the cake, then spread it lightly towards the edges. Let the cake cool for a few hours.

After a few hours, the fruit topping will be hardened - decorate the cake with fresh strawberries, on top and at the base (I used about 350 g).

A cool slice of cake, full of strawberries and raspberries, scented with fresh mint - good appetite!


Unbaked cake with mascarpone, whipped cream and yogurt, a recipe

For the white cream, mix the yogurt with the mascarpone, honey and lemon using a mixer. Summer cake with mascarpone and yogurt & # 8211 Culinary. Keep the creams cold until the countertop is ready. I have 3 cake recipes waiting to be published and to my shame, the free time I don't have much. Mascarpone cake, yogurt and fruit.

Strawberries are my favorites! I like them so much that when it's their season they do all sorts of things. Are you looking for cheap cake recipes without baking, cake without baking with mascarpone or biscuits?

Unbaked cake or cake with yogurt and blackberries or berries. Recipes Cakes, Cooking, Food Cakes. Knead the dough components until you get a smooth crust.

Raspberry cake recipe with yogurt cream. I also recommend the strawberry and yogurt cake or the simple strawberry cake. More strawberry recipes can be found here.

Entremet with strawberry or raspberry jelly insert and fine and light cream with yogurt and. I prepared it trying to use the last fruits on.


Unbaked cake with mascarpone, whipped cream and yogurt, a recipe

For the white cream, mix the yogurt with the mascarpone, honey and lemon using a mixer. Summer cake with mascarpone and yogurt & # 8211 Culinary. Keep the creams cold until the countertop is ready. I have 3 cake recipes waiting to be published and to my shame, the free time I don't have much. Mascarpone cake, yogurt and fruit.

Strawberries are my favorites! I like them so much that when it's their season they do all sorts of things. Are you looking for cheap cake recipes without baking, cake without baking with mascarpone or biscuits?

Unbaked cake or cake with yogurt and blackberries or berries. Recipes Cakes, Cooking, Food Cakes. Knead the dough components until you get a smooth crust.

Raspberry cake recipe with yogurt cream. I also recommend the strawberry and yogurt cake or the simple strawberry cake. More strawberry recipes can be found here.

Entremet with strawberry or raspberry jelly insert and fine and light cream with yogurt and. I prepared it trying to use the last fruits on.


Strawberry and yogurt cake is a very tasty cake. For this strawberry cake recipe, prepare the top first. To do this, separate the eggs and beat the egg whites. When they have doubled in volume, add the yolks and yolks. After it is slightly homogenized, gradually add the oil, milk, vanilla essence, flour mixed with baking powder.

The formed mass is put in a cake form greased with oil and lined with flour. Put it in the hot oven for half an hour, after the sky it is left to cool.

When it has cooled, cut it in half. All this time we are dealing with the cream.
The milk is mixed with the powder for the cream and the sugar, to which the fruit yogurt is added. Mix well and then add gelatin.

The cake form is lined with a food foil, the first top is placed, it is syruped and then greased with cream. Then put the second countertop and the cream and let it cool.