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Yogurt cake

Yogurt cake

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Beat the whipped cream well, then add the yogurt spoon by spoon, stirring constantly.

We prepare the gelatin according to the instructions, after which we add it over the whipped cream together with the vanilla sugar and the essence, after which we let it cool for 30 minutes.

Put the water together with the sugar to boil for 30 minutes. When the syrup reaches room temperature, add the essence.

Once the top is cooled, we cut it and put it on 3 trays, after which we syrup it.

We take out the cream and start assembling the cake and then we decorate it. GOOD LUCK!



8 comments to & bdquoCake with yogurt and whipped cream 2 & rdquo

Good morning dear Amalia !! This morning I received a comment from Lory drawing my attention to a blog that copied many of our recipes. I went in and unfortunately your recipes are there as well with your pictures and text. I'm sorry to give you such bad news on Saturday morning. Here is the link:

I kiss you and show your cake insanely, which unfortunately was also copied. I will make a complaint that I was terribly annoyed !!

Thanks Laura, I just looked too, you're right they copied a lot of recipes, I'll write them some "sweet" too.

I'm hungry and you made me want to eat the goodies here on the blog.

are you married? if not, I'll take you as my wife! : P

Amalia, in order to get over your anger at those fools who stole your recipes, I made you a present on my blog. I kiss you!

Diana you are a darling, I come to you to get my prize :)

how do you make chocolate ornaments?

Raluca makes them on baking paper & puts the chocolate in a plastic bag, dips it in a bowl of water that is about to boil, keeps it there until it melts and then breaks the bag a little at a corner and "I draw" on paper. You can draw the pencil you want first and then follow the lines with chocolate & # 8230 on the 2nd cake I folded the paper on a bottle and that's how I drew.

it looks gorgeous I will definitely try it too


CAKE WITH YOGHURT, QUARK AND MUSLI

How does a slice of cake with less than 200 kcal sound to you? Any gourmet's dream, isn't it? Eat and don't get fat! And where else can you say that it is very good and easy to adapt to the ingredients you have at home!

Well, it's not just a dream! This cake can be made quickly, in about 10 minutes, without baking, it is rich in protein and low in sugar and fat!

I told you before, imagination and the happy combination of ingredients is the key to delicious dishes! This cake can be prepared at any time, it is to the liking of both children and adults, it is cool (perfect for hot days!) And is a dietary alternative to any other snack on the market!

INGREDIENTS (6-8 servings)

250 g quark low fat natur

The essences are taken from www.smellgood.ro, where you have a 10% discount on any order because you are the readers of this blog, using the code SG10.

I hydrated the gelatin in about 100 ml of milk.

I mixed the yogurt with quark cheese and erythriol until the latter dissolved, then I added the essences and mixed for another minute. You can use powdered sugar instead of erythriol, with the mention that 100 g of sugar will add 400 kcal to the cake!

I heated the gelatin until the particles melted. Be very careful not to boil the gelatin, as boiling destroys its properties.

With the mixer on, I incorporated the gelatin into the yogurt cream, pouring into a thin thread and mixing until completely homogenous.

I soaked the biscuits in milk and placed them on the bottom of the tray (I used a glass cake pan, which fits 6 biscuits). You can give them up, if you want, and you can assemble the dessert, panna cotta type in individual cups, to be even more dietary or in a round shape, of classic cake, adapting the amount of biscuits. You can also replace biscuits with biscuits.

I finely chopped the strawberries and incorporated them into the cream, along with about 35 g of muesli. I used a crunchy muesli with chunks of chocolate.

The cream thus prepared I poured it over the biscuits, then I sprinkled over it another spoon (15 g) of muesli. I covered the tray with cling film and refrigerated it overnight. 4-6 hours are enough for the cake to set well and the flavors to combine harmoniously.

You can replace strawberries with any other favorite fruit, even compote, provided they are well drained.

The cake is wonderful, it is enjoyed without reproach and with great appetite!

Here you will find many other variants of cakes and cakes without baking, perfect for the summer that we all look forward to!


Apple cake with yogurt - recipe

ingredients

• 3 apples
• 4 large eggs
• 200 g of sugar
• 375 ml of Greek yogurt (or creamy yogurt, without whey)
• 100 g of flour
• 1 teaspoon of baking powder
• peel of 1 lemon
• apricot jam, peach (or other jam)

Peel an apple, grate it and cut it into small pieces. Sprinkle them with a little lemon juice so that they don't oxidize too much until you prepare the top composition.

Break the eggs into a large bowl. Add the sugar and mix with the mixer for about 5 minutes on high speed, until the eggs lighten in color and become fluffy.

Stir in the yogurt and mix for another minute. Put the flour and baking powder in a fine sieve and sift them into the bowl. Add the lemon peel and continue to mix on low speed until the flour is fully incorporated.

After the composition is homogenized, pour it into a removable round tray / shape (with high walls), previously greased with a little butter or oil.

Sprinkle the apple pieces over the countertop composition, over the entire surface.

Put the tray in the hot oven at 180 degrees Celsius. This cake takes about 50-55 minutes to bake. You can let the apples brown a little if you want the cake to taste more aromatic.

Remove the tray from the oven and let it cool for 10 minutes on a grill or mincer. Unfold the ring and remove the cake from the mold.

Put a little jam in a bowl. Soak a brush in the jam and grease the entire surface of the cake (over the apples). You can skip this step if you want.

It is recommended to cut the apple cake with yogurt after it has cooled down. It is much tastier and more fragrant after being refrigerated.

Source: Very Easy Recipes, “Apple Yogurt Cake & # 8211 How to Make the Most Amazing Apple Cake & # 8221: https://www.youtube.com/watch?v=ocKXJmIZzIY

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Nutritional information

  • Kcals 454
  • Fatty 30.2 g
  • saturate 13.5 g
  • Carbohydrates 37.9 g
  • Sugars 22.8 g
  • Fiber 2.3 g
  • Protein 6 g
  • Salt 0.5 g

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Yogurt and pineapple cake!

An easy, refreshing, simple and quick to prepare cake recipe. Perfect dessert in any season and for any time of the day, for holidays, events or the simple pampering of loved ones.

INGREDIENT:

For the transparent layer:

& # 8211 10 gr of gelatin dissolved in 35 ml of water

& # 8211 230 ml of pineapple syrup

& # 8211 230 gr of diced pineapple.

For the yogurt layer:

& # 8211 600 gr of pineapple yogurt

& # 8211 20 g of gelatin dissolved in 70 ml of water

& # 8211 200 gr of crushed sugar with the blender or coffee grinder

& # 8211 130 ml of pineapple syrup

For syrup:

For sponge cake:

& # 8211 4 egg whites + 70 gr of crushed sugar

& # 8211 4 egg yolks + 30 gr of crushed sugar

& # 8211 1 teaspoon baking powder

METHOD OF PREPARATION:

1. Prepare the sponge cake. Separate the egg whites from the yolks. In the bowl with the egg whites, add a pinch of salt and start mixing at low speed until foam forms, then increase the speed, add the sugar in 4 steps and continue beating the composition until it increases in volume and becomes firm.

2. In the bowl with the yolks, add the sugar in 2-3 steps and mix until the composition becomes lighter in color.

3. Combine the yolks with the egg whites, mixing with the mixer or spatula, until smooth.

4. Incorporate the sifted flour and baking powder into small portions. The dough should flow from the spatula into a ribbon.

5. Line the base of the mold with baking paper, pour the dough, hit it a few times with the table to remove air bubbles, and put it in the preheated oven to 180 ° С for 10 minutes, then set the temperature to 160 ° С and bake the sponge cake for 25-30 minutes.

6. After the countertop cools, wrap it in foil or plastic bag and refrigerate for 4-8 hours.

7. Prepare the filling. Measure 10 and 20 g of gelatin, add 35 and 70 g of water, mix and leave to swell.

8. In the yogurt bowl, add 200 g of crushed sugar with the blender or coffee grinder in 4 steps and mix.

9. Put 10 g of swollen gelatin in the microwave for 30 seconds, add a few teaspoons of syrup and mix. Pour the gelatin into 230 ml of pineapple syrup, straining it through a sieve, and mix.

10. Cut 230 g of pineapple rings into small cubes, add them in the form of silicone (place the form immediately on a chopper), pour the syrup with gelatin and give the form in the freezer for 25 minutes or in the refrigerator for 1 hour.

11. Cut the pineapple slices in half, then again in half lengthwise.

12. In the bowl with 20 g of gelatin, add 130 ml of pineapple syrup and put it in the microwave for 30 seconds.

13. Strain the gelatin, add it to the yogurt bowl in 3 steps and mix well.

14. After the transparent layer sticks, place the pineapple slices on the edges of the form.

15. In the yogurt, add the remaining pineapple cut into small cubes, mix, fill the form and refrigerate for 2-3 hours.

16. Cut the sponge cake in half, you need a single countertop, which you cut into cubes.

17. Prepare the syrup. Boil 500 ml of pineapple juice until 400 ml remain, add sugar and mix. Get 470 ml of syrup.

18. Soak the sponge cake in 270 ml of syrup and add it to the form.

19. In the remaining 200 ml of syrup, add 8 g of gelatin, mix, let it swell for 10 minutes, then melt it in the microwave for 30 seconds.

20. After microwave, strain the gelatin directly into the form and refrigerate the cake overnight.

21. In the morning, turn the form over on the plate and remove it.

The cake is ready for the happiness and pleasure of you, your family and your guests!


CAKE WITH YOGHURT, QUARK AND MUSLI

How does a slice of cake with less than 200 kcal sound to you? Any gourmet's dream, isn't it? Eat and don't get fat! And where else can you say that it is very good and easy to adapt to the ingredients you have at home!

Well, it's not just a dream! This cake can be made quickly, in about 10 minutes, without baking, it is rich in protein and low in sugar and fat!

I told you before, imagination and the happy combination of ingredients is the key to tasty dishes! This cake can be prepared at any time, it is to the liking of both children and adults, it is cool (perfect for hot days!) And is a dietary alternative to any other snack on the market!

INGREDIENTS (6-8 servings)

250 g quark low fat natur

The essences are taken from www.smellgood.ro, where you have a 10% discount on any order because you are the readers of this blog, using the code SG10.

I hydrated the gelatin in about 100 ml of milk.

I mixed the yogurt with quark cheese and erythriol until the latter dissolved, then I added the essences and mixed for another minute. You can use powdered sugar instead of erythriol, with the mention that 100 g of sugar will add 400 kcal to the cake!

I heated the gelatin until the particles melted. Be very careful not to boil the gelatin, as boiling destroys its properties.

With the mixer on, I incorporated the gelatin into the yogurt cream, pouring into a thin thread and mixing until completely homogenous.

I soaked the biscuits in milk and placed them on the bottom of the tray (I used a glass cake pan, which fits 6 biscuits). You can give them up, if you want, and you can assemble the dessert, panna cotta type in individual cups, to be even more dietary or in a round shape, of classic cake, adapting the amount of biscuits. You can also replace biscuits with biscuits.

I finely chopped the strawberries and incorporated them into the cream, along with about 35 g of muesli. I used a crunchy muesli with chunks of chocolate.

The cream thus prepared I poured it over the biscuits, then I sprinkled over it another spoon (15 g) of muesli. I covered the tray with cling film and refrigerated it overnight. 4-6 hours are enough for the cake to set well and the flavors to combine harmoniously.

You can replace strawberries with any other favorite fruit, even compote, provided they are well drained.

The cake is wonderful, it is enjoyed without reproach and with great appetite!

Here you will find many other variants of cakes and cakes without baking, perfect for the summer that we all look forward to!


First we make a tea, using 100 ml of water and the tea bag. Then we cool it completely and put the food gelatin to swell. You can also use water, I used tea for a drop of extra aroma.

Beat the whipped cream 30% with a tablespoon of fructose powder (I grind my sugar or fructose in the food processor before making a cake, because it dissolves better). Add grated lemon peel and vanilla. Add the whey yogurt, 12% whipped cream and another 3 (+ -) tablespoons of fructose. Beat with the mixer to homogenize.

Put the raspberries on the fire with 2-3 tablespoons of fructose. After it is no longer frozen at all, we put 125 ml of water and half an envelope of gelatin "jelly cake" type. Let it boil for a minute, then divide it into 6 bowls or in a larger shape.

Melt the gelatin in a bain marie (we do exactly as it says on the envelope, all I changed was that I used tea instead of water). Let it cool a bit (without clotting) and then pour it into a thin wire while mixing well with the mixer.

Divide the cream obtained in the 6 bowls, level well and put in the fridge for at least an hour.

The diplomat recipe with yogurt and raspberries was proposed on the culinar.ro forum by IriA.

For serving, we overturn the diplomat with yogurt and raspberries obtained. We can garnish with whipped cream, fresh fruit, chocolate. what we like and have close by.


Yogurt cake with kiwi & bananas

Mix the composition until you get a homogeneous mass.

Wallpaper with a baking paper a form with removable walls with the size (20 cm) and put in it the composition of the biscuits, leveling evenly over the whole surface.

Refrigerate for 30 minutes.

Soak the gelatin in water and let it swell for about 10 minutes.

Meanwhile, peel the kiwis and cut them into cubes.

Mix kiwi with lemon juice and sugar.

Heat the mixture over medium heat for 2-3 minutes, until the kiwi begins to remove the juice. Allow to cool.

Put the yogurt in a bowl, add the mixture of kiwi and melted gelatin, mix the composition well.

Cut the bananas into slices and arrange them over the cookie sheet.

Cover the banana layer with the kiwi mixture with the yogurt and refrigerate the cake for 6 hours (or preferably overnight).

When it is ready, take the cake out of the mold and remove the baking paper.


Slow Cooker 5.7L Digital

Set of 3 vacuum pans (0.7L + 1.2L + 1.8L)

Food vacuum FFS016X-01, dry / wet vacuum

constantina, June 30, 2019

Lia tatar, March 13, 2019

Niculina Baciu, February 11, 2019

Sounds good, I hope he succeeds.

Valentina, January 24, 2019

Dear housewives, aloooooo what size is the tray. Please always specify the size of the tray, for a good success of the recipes, NORMAL, no.

Ionita Denisa, February 27, 2015

IT'S VERY GOOD. IT CAN ALSO BE MADE WITH BISCUITS. IT IS ALSO EASY TO DO

Marghioala Ana-Romica, February 27, 2015

Liliana Schwartzberg, November 22, 2014

what size is the baking tray? 26 or less? thanks

Is there no sugar in the cream?

Elena Angela Ghita, July 5, 2014

very good, I only made it with yogurt and instead of countertop I used biscuits


Food vacuum FFS017X-01, dry / wet vacuum

Set of 3 food vacuum pans (0.7L, 1.4L, 2.4L)

Prima Latte Red Coffee Espresso

constantina, June 30, 2019

Lia tatar, March 13, 2019

Niculina Baciu, February 11, 2019

Sounds good, I hope he succeeds.

Valentina, January 24, 2019

Dear housewives, aloooooo what size is the tray. Please always specify the size of the tray, for a good success of the recipes, NORMAL, no.

Ionita Denisa, February 27, 2015

IT'S VERY GOOD. IT CAN ALSO BE MADE WITH BISCUITS. IT IS ALSO EASY TO DO

Marghioala Ana-Romica, February 27, 2015

Liliana Schwartzberg, November 22, 2014

what size is the baking tray? 26 or less? thanks

Is there no sugar in the cream?

Elena Angela Ghita, July 5, 2014

very good, I only made it with yogurt and instead of countertop I used biscuits


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