curd yoghurt cake With sweets, life becomes much more fun andmore pleasant. They help to "seize" disappointment and resentment, brighten up loneliness and celebrate an important event, whether it's Birthday, receiving a diploma, graduation from school and more. For such solemn occasions, you just need to prepare an appetizing dessert yourself. This is ideal for a gentle and light curd yoghurt cake, especially since you do not need to search for a recipe, because everything is already on this site.

Curd cake "Jelene"

We offer a fairly simple recipe for appetizingcake. For its preparation you can use any fruit at your discretion: bananas, kiwi, apples, oranges. Together with the cottage cheese, fresh berries are perfectly combined - raspberry, red and black currants - which give the dish juiciness. To decorate, whipped cream or, for example, grated chocolate will do. Ingredients: For cakes:

  • 100 grams of wheat flour (for the dough to rise, be sure to sift the product)
  • five eggs
  • breadcrumbs
  • 180 grams of granulated sugar
  • 10 grams of cold butter

For filling:

  • 600 grams of cottage cheese
  • 200 milliliters of thick cream
  • 20 grams of gelatin
  • sugar put at your own discretion
  • 400 milliliters of fruit yogurt
  • Vanillin - to taste

For decoration:

  • two packs of crimson jelly
  • 50 grams of fresh raspberries
  • the same amount of red currant

Cooking method: We hope that this recipe will go into your culinary use. After all, firstly, it is not too complicated, and secondly, the biscuit dough in combination with the curd mass and fruits is a true bliss. The dish is very light, tender and juicy. To make the cake well up, it is necessary to sift flour in advance. If you do not have fresh berries at hand, you can always replace them with frozen fruits or use any fruit. Only jellies pick the same to taste: if you put bananas, take banana, to oranges - orange and so on. When preparing a dish, start sifting the flour and for a while, set it aside. Now break into a deep bowl of eggs and well "blow them out" with a mixer or a traditional corolla. In the resulting white mass, enter the granulated sugar, pouring it out gradually, with a small stream. Stir the cream until the product dissolves completely. Then add the flour, raising the dough with a spoon layer by layer. Mix the mass so that not a single lump remains. Lubricate the baking dish with a piece of butter and lightly sprinkle with flour or breadcrumbs, thanks to which a golden crust forms on the biscuit. Send the product to the oven, heated to 190 degrees. The cooking time is from 25 to 40 minutes. It should be noted that the dishes need to be filled with a test of about ¾, as in the baking process it will rise, having increased in volume almost twice. As soon as you place the dish in the oven, do not check it for the first half hour, do not open the door and do not create excessive noise, otherwise the cake will sit down, and the cake will be spoiled. To check if the basis of the future dessert is ready, gently puncture it with a wooden stick (toothpick or match). If it stays dry, it means that you can turn off the oven. Just do not remove the cake from the mold - just cover it with a towel and let it cool. Hot biscuit is badly cut and not very well soaked, so do not grab at the knife. We'll have to wait for a while. Some make a variety of syrups - with cognac, fruit - to make the cake not dry, but this is a completely different recipe. Due to the curd mass, jelly, and also berries, the food will turn out juicy enough. When the product cools down, divide it into two round pieces and prepare the filling. If you do not have a blender, then to grind the cottage cheese, use a meat grinder - pass the product through it twice. Then pour sugar into it, a few pinch of vanillin, pour out the yogurt. Thoroughly mix the ingredients so that they form a uniform mass. Now, in a separate bowl, whip the whipped cream, and pour the gelatin with water. If you have a syrup that is left, for example, from canned peaches or pineapples, you can use it. When the product swells, put it on a small fire and cook until completely dissolved. Then, in the curd mass, enter the cream, gelatin and mix everything a few times. Put the filling on the first cake, and cover the second one. Top with the rest of the cream and put the cake in the refrigerator, so that it freezes well. It remains very little: make a raspberry jelly, acting strictly according to the instructions indicated on the package. Usually you just need to pour out the dry mixture into the water and mix. When you can, decorate the dessert with fresh, pre-washed and dried berries, after pouring in jelly solution and again clean in the cold. When the cake is cold, you can apply a pattern on it using confectionery cream in cans. We hope you will like the recipe. Bon Appetit! cake curd yoghurt

Cake "Slastena"

And here is another recipe for a cake that can betry out for the closest holiday. We are sure that the dessert will be enjoyed not only by children, but also by adults. Thanks to the curd mass and yoghurt the product turns out to be incredibly tender and does not lie "stone" in the stomach. The only minus of the dish is a long time of hardening, but it's worth the effort, you'll see. Guests and friends will fall asleep gratefully and sing laudatory odes to your culinary talent. Ingredients: For the dough:

  • one and a half cup of boiled and chilled water
  • six eggs
  • a glass of sugar
  • the same amount of sifted flour
  • a small piece of margarine - to lubricate the mold
  • 360 grams apricot jam

For cream:

  • 400 grams of vanilla cottage cheese mass
  • 200 grams of thick cream
  • four cans (115 grams) of apricot yogurt
  • 20 grams of gelatin

For decoration:

  • can of canned peaches
  • 150 grams of butter
  • a glass of peach syrup
  • half can of condensed milk
  • gelatin - 10 grams

Cooking method: The first step is, of course, to bake a biscuit. To do this, first mix the dough: half a glass of sugar and sand squirrels in one bowl and whisk thoroughly with a halo into a homogeneous lush mass. Then gradually add one yolk and the remaining sugar (in small portions), continuing to stir. At the very end, here, gently sift the flour and mix not too dense, but not liquid dough. Now turn on the oven so that it warms up to 180 degrees. In the meantime, grease the surface of the pan with margarine and pour the resulting mass evenly. Bake the product for about 40 minutes, then check the readiness by piercing it with a match: if it remains dry, take out the cake and allow it to cool. To make a cream, take cold cream and whip them with a mixer or whisk. Gelatine pour into peach syrup, when it swells, put a bowl on a quiet fire or in a microwave. The product must completely dissolve. Now in another bowl, combine yogurt and curd mass, well rub the ingredients. In the mixture obtained, add cream, several times stir everything, and then pour in the same gelatin. Biscuit cake cut into thick strips, each of which soak syrup. To make it, dilute the jam with water. Fold the dough in the form of a roll and once again pour sweet apricot liquid. Then put the product in the mold, apply a dense layer of curd cream cream on all sides and put it in the refrigerator. After about an hour, take out the cake, decorate it with peaches cut into small slices. Top with a gelatin solution, prepared, as in the first case, with the addition of fruit syrup. While the dessert will freeze in the refrigerator, whisk with a whisk a soft butter with condensed milk. Immediately before serving, decorate the dish with an oil and milk substance. Cottage cheese and yoghurt cake is suitable for any occasion, just keep in mind that it should be cooked about a day before the holiday. Firstly, you will need a lot of time to get it to grasp well, and secondly, so the dessert is better soaked and will be more juicy. Whichever recipe you choose, the dish is guaranteed success among guests, both young and adults. We advise you to read: