Yoghurt cream for biscuit cake: recipe

In the process of making home-made cakesoften use a variety of creams. As a rule, they contain oil, eggs and other high-calorie foods. Therefore, many people deny themselves the pleasure of eating a piece of homemade delicacy. However, such sweet tooths still have a way out. A delicious cream for a cake can be light and low-calorie. For this, the filling is made from yogurt and other useful products. Such cream necessarily will win you over with its gentle taste and will not spoil your figure.

Cooking yoghurt cream for biscuit cake

Prepare this delicacy is easy. The main thing is to show some skill and diligence.

So, to make a yoghurt cream for a biscuit cake, you should buy:

• gelatin - 1 packet;
• sugar beetroot - 1 glass;
• natural yogurt white - 500 ml;
• fatty cream - 2 cups;
• lemon juice syrup or juice - about 70 ml;
• drinking water (to dissolve gelatin) - about 80 ml.

Cooking process

How should I make creamy yoghurt cream? Pour the whole yogurt into a deep bowl, add ½ cup of sugar to it, and then beat up with a mixer until the sweet product dissolves. Next, the ingredients are poured in lemon syrup and again stirred until a lush mass is obtained (about 20 minutes). After that, gelatin is poured with ordinary water and allowed to swell. After 30 minutes it is slightly heated on low heat. The resulting solution is poured into yoghurt and whisked well.

To make an unusual cream of yogurt, you shouldbe sure to use fatty cream. To them pour the remainder of sugar, and then whisk until dissolved about 8 minutes. After that they are added to the yogurt and stirred until a homogeneous mass is obtained. In this form, it is covered with a lid and placed in the cold.

How to apply?

As you can see, a yoghurt cream for a biscuit cakeis done quite easily. After he is infused in the refrigerator for half an hour, it is removed and applied to the cakes. With this cream, your cake will become especially lush, tasty and delicate.

We make a cream of yogurt with cottage cheese

There are many options for how to make yoghurt cream. If you want to make it more useful, then we suggest adding to it the usual cottage cheese.

So, a delicious cream for home cake requires the use of:

• natural white yogurt - 400 g;
• cottage cheese 5% granular - about 400 g;
• sugar beet - about 200 g;
• gelatin - about 20 g;
• filtered drinking water - about 80 ml.

Cooking method

Yoghurt cream for biscuit cake is not only very useful, but also delicious. Thanks to this filling, homemade delicacy can serve as an excellent dessert for the festive table.

To prepare the cream in a deep bowl pour indrinking water, and also pour all gelatinous powder. In this form, the ingredients are kept for about half an hour. At this time, other ingredients are being processed. To do this, use a large bowl. It mixes sugar, low-fat cottage cheese and fresh natural yogurt. All the ingredients are thoroughly beaten with a mixer, and then add the gelatin mass, preheated on the plate.

Interfere with these components untilyou do not have a curvy creme-yoghurt cream. Once it is ready, it can be safely used to form a home biscuit cake. They smear all the cakes, and then put them on top of each other. As an ornament for such goodies it is better to use fresh berries and fruits.

Cream from sour cream and yogurt

Those who have repeatedly tried a cream of yogurt andsour cream, claim that this is the most delicious and delicate filler for the cake. He makes the cakes very soft and tender. Moreover, it is not necessary to use gelatin for making such a filling, since strongly whipped sour cream keeps its shape well, especially after prolonged soaking in the refrigerating chamber.

So, to prepare sour cream yoghurt cream, you need to buy:

• natural yoghurt white - 1.5 cups;
• fresh sour cream 30% fat content - 1 cup;
• sugar beet - about 250 g.

How to make a cream for home cake?

As you see, for the preparation of such an unusuala filler does not require many products. Moreover, to make it, you do not need a lot of time. Perhaps this is the most affordable and easiest way to prepare yoghurt cream.

To realize the presented recipe, sour cream30% fat content is laid in a deep bowl from under the blender and add to it about 125 grams of sugar. In this form, the dairy product is whipped at the highest speed until it is converted into a lush and resistant mass.

The same process is also carried out with yoghurt. However, it should not be expected that this drink will become lush. It must be whipped only until the sugar added to it completely melts.

Preparing both parts of the cream, they are combined in onedishes. After that, they continue to interfere with the mixer for about ¼ hours. As a result, you should get a homogeneous and quite thick lush mass. For the cream to be conveniently spread over the cakes, it is recommended to first stand in a refrigerator (about half an hour).

Yoghurt impregnation for biscuit

Very many mistresses complain that homemade cakesthey are quite dry. Therefore, to get a delicate and juicy goodies, they use yoghurt impregnation. It is made of the following components:

• natural white yogurt - 300 ml;
• syrup of berry or fruit - at will;
• sugar beet - about 200 g.

How to cook?

In the preparation of yoghurt impregnation there is nothingcomplicated. First, sugar beetroot is poured into the dairy product, and then it is whipped. After this, berry or fruit syrup is added to the impregnation (if desired).

After obtaining a homogeneous and not very dense mass, it is abundantly lubricated with all the cakes, and then using a yoghurt cream and various ornaments.

Let's sum up the results

If you do not like homemade cakes with boldoil creams, it is recommended to make them with yoghurt filler. Such a filling not only reduces the calorie content of the dessert, but also makes it more useful, tasty and nutritious.