Soufflé made from yogurt and gelatin for cake recipe. Summer sponge cake with creamy yoghurt and kiwi Yogurt soufflé cake

The most accurate and complete description: soufflé for yogurt cake recipe - from the best chefs in a large but informative article collected from all corners of the Internet and books.

A light sponge cake with creamy yogurt and kiwi will please everyone, and what else do you want on a hot summer day?

Let's leave the rich butter and condensed milk cream and dense shortbread cakes for the colder seasons and prepare a light, airy cake with a creamy yogurt soufflé. I will use kiwi for filling, but you can also use other fruits or berries to taste.

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Recipe for creamy yoghurt sponge cake with kiwi

Dish: Baking

Cooking time: 1 hour

Total time: 1 hour

Ingredients

For the biscuit:

• 50 g wheat flour
• 2 pcs. chicken egg
• 75 g sugar

Creamy yoghurt soufflé:

• 400 g yogurt fruity or vanilla
• sugar to taste
• 25 g gelatin
• 500 g heavy cream
• kiwi

Step-by-step recipe with photos

How to bake a creamy yoghurt sponge cake in the oven

1. Let's prepare a biscuit. Since our cake is small, we will beat the eggs without separating the whites and yolks. Break them into a bowl, add 75 g of sugar and beat with a mixer for 10 minutes.

2. The mass can be considered ready if, by lifting the spoon, you can draw some figure on the surface, for example, the number 8, and it will disappear after 1 second. If the figure cannot be drawn, then the mass is not ready yet.

3. Now gradually add flour and gently stir the dough with a spatula until smooth.

The biscuit dough is ready.

4. Now you need to put it in a mold, covering its bottom with a sheet of baking paper.

Level the dough with a spatula; the layer should be 2.5 cm thick.

5. Bake the biscuit base in the oven for 25 minutes at 180 C. Cool the finished biscuit and remove it from the mold. It is best to let it stand for 24 hours before shaping the cake, then it will cut easily and will not crumble.

If there is no time for this, then use a saw knife to cut the biscuit into 2 parts. The thickness of each piece is 1.5 cm.

Creamy yoghurt soufflé for cake

6. For yoghurt soufflé, add gelatin to water in a 1:1 ratio and leave until it swells.

7. After the gelatin has absorbed all the liquid, warm it up; it is best to use a bowl of hot water for this.

8. While whipping the yogurt, gradually add gelatin.

9. Before whipping, the cream must be well cooled and it is better to take a chilled bowl for it. Whip the cream until fluffy and then add sugar to taste. Once the cream is whipped, gradually add the yogurt mixture and continue beating until smooth.

9. Line the sides of the pan with cling film and place 1 sponge cake down. Cut the kiwi into thin slices and line the mold around the circumference, pour in half the soufflé mixture.

Place the second cake layer on top and pour in the remaining creamy yogurt mixture.

Let the sponge cream and yoghurt cake cool for 2 hours. Separate the frozen cake from the mold, remove the film, decorate the top with kiwi slices or other fruits, and serve with tea, juice or compote.

Cake with yoghurt soufflé and fruit is a great dessert for a children's party. To prepare it, you need to stock up on the necessary products, all of which are classified as useful.

There are several options that will help you cope with the task, some of them are simpler, others are more difficult.

But, one way or another, the result of your work will be a soufflé cake for serving on a hot day and more.

Recipe for soufflé cake with added fruit

Ingredients: 0.2 kg of creamy curd cheese; ½ cup yogurt; ½ liter of cream; three tbsp. spoons of powdered gelatin; 0.7 cups white sugar; fruit for filling and vanillin for flavoring.

To prepare the cake, you need to follow the procedure:

1. Soak the gelatin powder in 90 ml of cool water in advance. Leave the mixture to swell for about 10 minutes.
2. Whip high fat cream.
3. In a separate bowl, mix cottage cheese with sugar, beat with a mixer. While stirring the mixture with a spatula, add the whipped cream little by little.
4. Then add yogurt.
5. Melt the gelatin over low heat, strain and pour into the cream while whipping.
6. Place the sponge cake in the metal ring, pour in the yoghurt cream and smooth the surface. Cut the fruit into slices and place on the cream. Cover the top with the second cake layer and fill with the remaining cream.
7. Place the dessert in the refrigerator for 3-4 hours and wait until it hardens.

Before presentation, decorate the delicacy with fruits and berries, sprinkle with powdered sugar.

Dessert recipe for hot days

The dessert is most appropriate in the summer, but no one will refuse it in winter either. Decorated with fresh or canned fruit, it beckons.

See for yourself how delicious the cake is by preparing it according to the recipe that I kindly share with you.

First of all, you need to stock up on ingredients for baking biscuits. This:

Partial glass of sugar; 3 eggs; a glass with a heap of white flour. Add vanilla sugar or other flavoring if desired.

For the souffle you will need: 0.180 kg of fermented milk cheese 9% fat; gelatin – 3 10-gram packages; yogurt - 1000 ml with strawberry or strawberry flavor; ¼ teaspoon vanillin; banana.

Decoration: one kiwi and two bananas.

Preparing the sponge cake begins by heating the oven. Set the panel to 180 degrees and start kneading the airy dough:

1. Beat sugar and eggs with a whisk.
2. Add sifted flour and vanillin.
3. Stir the dough with a spatula until smooth.
4. Cover a baking sheet with parchment and grease it with any fat.
5. Pour in the dough and place in the oven.
6. Bake the crust until done (a wooden skewer should come out clean and dry after inserting it into the crust).
7. After cooling, divide the cake lengthwise into 2 parts.

To prepare the soufflé, start by soaking the gelatin in cold water (90-100 ml). Then you need:

1. Beat sugar and strawberry yogurt until smooth.
2. Add the cottage cheese, pureed through a sieve, piece by piece.
3. Dissolve the gelatin in a water bath and, after cooling, pour into the curd-strawberry mixture.

Assemble the cake on a beautiful festive dish or a special stand, placing a metal ring under it:

1. Place kiwi and bananas, cut into rings, at the bottom of a ring covered with cling film.
2. If there are any bananas left, make a smooth, smooth puree from them and pour over the fruit, forming the next layer.
3. Pour half of the soufflé on top and cover with sponge cake.
4. Then use yoghurt cream and another sponge cake.
5. Place the cake in a cool place for several hours, during which time the gelatin will harden.
6. Before serving, carefully remove the ring from the dessert and bring it to the table. Use a sharp, hot knife to cut the cake to ensure smooth edges.

Recipe for chocolate dessert made from yoghurt soufflé

Components for the biscuit layer:

150 g each of sugar and premium flour; 50 g potato starch; 4 eggs and 4 tbsp. spoons of water; 2.5 tbsp. spoons of cocoa powder; one and a half teaspoons of baking powder; salt on the tip of a knife.

The filling consists of: 800 g of canned fruit; yogurt – 0.5 liters; two tbsp. spoons of powdered sugar; a teaspoon with the top of lemon zest; 0.5 liters of heavy cream.
First prepare the baking dish, it should be round, 25 cm in diameter, and covered with oiled parchment paper.

Turn on the oven and preheat to 180 degrees, start kneading the dough:

1. Beat the yolks with water, cocoa, half the granulated sugar, baking powder, starch and flour.
2. Beat the egg whites with the rest of the sugar and a pinch of salt.
3. Gently stir the protein foam into the batter, which you then pour into the pan.
4. Bake the cake for 40 minutes, check the readiness with a match.
5. Do not remove the cake from the mold immediately, let it cool a little.
6. Then transfer it to a wire rack and wait until it cools completely before cutting it in half horizontally.

Prepare the yogurt soufflé for the cake according to the recipe, as required:

1. Drain excess liquid from the yogurt by placing it in a gauze bag and hanging it over any container. After half an hour, you can transfer the product to a mixing bowl.
2. Drain the sugar syrup from the fruit, heat it and dissolve the gelatin powder. Place the gelatin mass in a cool place, but do not let it thicken completely.
3. Mix the yogurt with powdered sugar, and whip the cream into a strong foam, adding lemon zest.
4. Pour gelatin into the cream, add chopped fruit and yogurt.
5. Assemble the cake in a springform pan, line it with food-safe film. The first layer is half the filling, the second is a sponge cake.
6. Repeat the third and fourth layers in turn and place the cake pan in a cool place.
7. After a few hours, you can remove the dessert by pulling the edges of the film.
8. Place it on a dish, sprinkle with chocolate chips or cocoa powder mixed with powdered sugar.

To avoid wasting time baking sponge cakes, buy ready-made cakes at the store. All you have to do is prepare the soufflé recipe and pour it into the prepared form.

My video recipe

Hi all! Today I'm with the birthday cake that I baked for my daughter Varyusha's 7th birthday! Sorry for the lack of beautiful photos, but there was no sign of the need to cover it here, since in my humble opinion everything is very simple, but everyone who tasted it yesterday demands the recipe for the magic soufflé, and the whole cake in general.
I have already written many times that I love making cakes with soufflé, it’s quick, simple, you don’t have to stand at the stove rolling out the cakes. The sponge cake can be made in advance, so the cake is not troublesome, very tasty, large - that is, it can feed a whole company! Honestly, I didn’t even bother decorating it much, although I planned to. I liked it for its “homeliness” and coziness. My child does not accept purchased beautiful cakes for his birthday, we have a tradition - mom bakes and this is not specified.. The decor was candles and skewers with LOL dolls printed on a color printer, by the way, the birthday was in this theme. You can see it in the photo! So the recipe...

1) This cake is very easy to prepare, I repeat. Let's start with the biscuit - the best recipe is here" ". There’s no need to invent anything, I make it for a large group in a 24 cm springform pan. I didn’t add cocoa to this cake, but here, whatever you want, a choco-biscuit would be absolutely appropriate.
2) So in advance bake a biscuit , cool it upside down right in the mold so that it does not fall off. Then we take it out and let it stand for a day so that it can come to its senses)) I cut the finished cake into 2 parts - you will get 2 layers of cake in the cake.
3) The next stage and perhaps one of the most important is impregnation of the cake ! Pay great attention to it, the sponge cake REQUIRES soaking, otherwise the cake will be dry. Any syrup or diluted jam is suitable for this; the juice from canned berries is very cool (you can put berries or fruits in the cake). I had cherry jam, where cherries float in syrup. Canned cherries would also work. I had about 150 ml of thick syrup, which I diluted with hot water and very generously soaked both cake layers with it. Soak until the cakes are completely wet!
4) Now cherry layer - in this case, I have 500 grams of frozen cherries, you can also take fresh ones. You can take strawberries or any other berry. But then you will have to deal with sugar yourself - each berry has its own sweetness. The cherry is sour, I sprinkled it with 5 tablespoons of sugar and let it sit. When the cherry has given juice, put it on the stove and bring to a boil, but do not boil. The sugar should melt and the cherries should become softer. At the same time, dissolve 10 grams of gelatin in 0.5 cups of cold water. Let it sit for about 15 minutes, then heat it high in the microwave until it completely dissolves! Mix with cherries and stir. Let it cool and even put it in the refrigerator. Now we are waiting for the cherries to gel, but not become full-fledged jelly! It should kind of stick and resemble jelly! You can’t pour liquid warm cherries on the cake - you’ll ruin everything.
5) it's time to collect the cake! Place 1 cake layer in a 24 cm springform pan. We distribute the cherries on top. We put it in the refrigerator. You can immediately put 2 cake layers on top.
6) Let's get started make a soufflé only when the cherries in the cake become dense and harden.
So there are plenty of soufflé options. This time I wanted something very light and delicate. I really respect cottage cheese soufflé, but it is still a bit dense, but it holds its shape perfectly. This yogurt version is more delicate and light.
We will need:
500 ml 35% cream
1 can of quality condensed milk
350 ml of low-fat natural yogurt, it is better to choose thick one.
20 g gelatin
7) Pour gelatin into 100 ml of cold boiled water, let it swell, and then heat it strongly until it completely dissolves. Let it cool, as you can’t pour hot water into the soufflé!
When the gelatin has cooled, whip very cold cream into a strong mass, add condensed milk and yogurt, beat everything and pour in the gelatin! That's all! Let the soufflé stand in the cold for a while; it will begin to harden almost immediately. Pour it into the cake and smooth it out. This time I was afraid that the height of the mold would not be enough for me and I made high sides from foil right in the mold - this was the right decision, since it turned out to be quite a lot of soufflé)
8) Basically, that’s it, the cake is ready, of course it needs to sit overnight in the refrigerator, then we remove the mold and decorate the cake. By the way, I recommend decorating with ready-made painted gingerbread cookies or chocolate. You can, like me, print out thematic pictures and attach them to a skewer with tape. Or buy ready-made decor!

After an hour and a half, I took out the mold and placed the strawberries on the top cake layer. I put it back in the refrigerator.

She took up making the jelly herself.

If it so happened that you had to use frozen strawberries, you need to get the maximum benefit out of it. While the berries were defrosting in a colander, strawberry juice was collected in a plate underneath, which I poured into a ladle in the process.

It was with this, instead of water, that I made jelly, so that it would be tasty, aromatic, and at least a little natural.

I measured out the amount of juice required according to the instructions (if it’s not enough, you can dilute it with water), added a tablespoon of sugar and boiled it. When the juice cooled down a little, I poured the contents of the jelly bag into it and stirred until completely dissolved.

And when the jelly became slightly warm (special jelly for cakes must be used immediately!), I took the mold out of the refrigerator and poured it over the berries.

People, don't repeat my mistake! Use special cake jelly. I had the usual one, and although I poured the cooled jelly over a cold cake from the refrigerator, it was immediately absorbed into the sponge cake. Luckily I still had a bag of this jelly. When the first one froze, I poured the second one. Only then did the result that you see in the photo turn out.

I put it back in the refrigerator, now until tomorrow.