Yogurt cake with pineapple. Yogurt mousse cake

We present to your attention a recipe for a very tasty cake that will conquer everyone with its amazing taste.

It turns out incredibly tender, aromatic, fresh and mega tasty. Every family loves these yogurt cakes. I often prepare it for any event. Everyone will like it, and it is very easy to prepare. It is eaten up by guests with enormous pleasure. I recommend every housewife to take note of this recipe. Save it so you don't lose it.

Ingredients needed

For the biscuit

50 g flour
20 g starch
2 eggs
50 grams of granulated sugar
10 g vanilla sugar
3 g baking powder

For cream

600 g natural yogurt
400 g cream 33%
130 g granulated sugar
10 g vanilla sugar
25 g gelatin
70 ml water
1 can of pineapple rings
1 can of pineapple pieces

For jelly

300 ml pineapple syrup
50 ml water
10 g gelatin

Let's start the process

First of all, place gelatin and water in a separate container. Mix everything well and leave to swell.
Sift the flour into another container and combine with starch and baking powder. Mix everything.
Place eggs, granulated sugar and vanilla sugar into the third container. Using a mixer, beat everything for 5 minutes. Without stopping in this process, add the flour mixture in several stages.
Take the bottom of the springform pan and line it with baking paper. Then put the prepared dough into the mold and level it.
Then we put it in the oven, preheated to 190 degrees, for a quarter of an hour.
After the required time has passed, take out the finished biscuit and leave it in the mold for 10 minutes. Then we run a knife along the edges of the mold and remove it to a plate.
Take the side of the springform pan and wrap it in a food pan. Then we install it around the biscuit.
Take out the pineapple rings and cut them in half.
In a separate container, combine yogurt, granulated sugar and vanilla sugar. Mix everything with a whisk.
Melt the gelatin in a water bath and pour it into the kefir, stirring constantly.
Beat the chilled cream with a mixer until soft peaks form. Then add the yogurt mixture in several additions, gently stirring with a whisk after each addition.
Then grease the sponge cake with the prepared cream. Then we install pineapple half rings on the sides. We send the remaining cream and distribute it evenly. Place in the refrigerator for a couple of hours.
Now place 10 grams of gelatin and 50 ml of water in a separate container. Mix and leave to swell.
Pour pineapple syrup into a saucepan and heat it. Then add the prepared gelatin and, stirring constantly, completely dissolve it.
After the required time has passed, remove the cake from the refrigerator and place pineapple pieces on top. Then pour the jelly on top, which should have cooled first. Distribute it evenly. Place the cake in the refrigerator for 5-6 hours.
After the required time has passed, take it out and remove the springform pan. Remove the cling film and serve.

You may also like, the recipe for which you will find on our Recipe Ideas website.

Bon appetit!

Hi all! Today I want to teach you a no-bake recipe for yoghurt cream cake with pineapple. I very often make step-by-step photo recipes for my beloved husband and daughter, who simply adore the sweets I prepare. The cake turns out wonderful, the tender and fairly low-calorie mousse goes well with pineapples.

If you wish, you can make a cake with other fruits or berries, but I recommend trying it with pineapple at least once. This is not difficult, because the cream with gelatin does not require effort, and anyone can bake a sponge cake.

What we need:

1. Wheat flour – 50 gr.

2. Starch (potato or corn) – 20 g.

3. Chicken eggs – 2 pcs.

4. Sugar – 50 gr.

5. Vanillin – 10 gr.

6. Baking powder - 1 tsp.

For the cream you will need:

1. Natural yogurt – 600 gr.

2. Heavy cream – 400 gr.

3. Vanillin – 10 gr.

4. Sugar – 130 gr.

5. Gelatin – 25 gr.

6. Pineapple rings – 1 jar

7. Pineapple pieces – 1 can

For the jelly:

1. Pineapple syrup – 300 gr.

2. Water 50 gr.

3. Gelatin – 10 gr.

If you don't have pineapples, you can use strawberries, kiwi, bananas and any other fruit.

So, let's start cooking:

1. Pour gelatin with cold boiled water, stir. Leave to swell.

2. Mix the sifted flour with starch and baking powder.

4. Now carefully, in several stages, pour the flour mixture into them, stirring constantly.

5. Line the bottom of the mold with baking paper, without greasing the sides. Distribute the dough evenly.

6. Place the pan in an oven preheated to 190 degrees for 15 minutes.

Let's start baking:

7. Cool the biscuit to room temperature.

8. Remove the biscuit from the mold.

9. Wrap the sides of the springform pan with cling film. Place the biscuit there.

10. Cut the pineapples in half and leave them alone for now, mix the yogurt with sugar and vanilla, and beat.
Heat the gelatin in a water bath and carefully pour it into the yogurt.

11. Whisk the cooled cream until it becomes thick. Carefully, preferably smoothly and in several steps, pour the yogurt mixture into it.

12. Grease the top of the sponge cake with yogurt mixture (this will be cream), and place pineapple half rings on the sides.

13. They also need to be coated thoroughly so that it covers the cake and put in the refrigerator for 2-3 hours.

14. Pour gelatin with cold water and let it swell. Then we heat it again and melt it completely in a water bath. Mix with pineapple juice and cool slightly.

15. Take the cake out of the refrigerator and place pineapple pieces on it.

Distribute the jelly layer:

16. Pour over the jelly, distributing it evenly.

17. Place in the refrigerator for 5-7 hours. We remove it, free it from the film and form.

18. Cut into beautiful pieces and try. Bon appetit!

Despite the apparent complexity, you can be sure that there is nothing difficult in how to prepare a curd and yogurt cake, especially if you use my recipe with step-by-step photos.

Try it too! Instead of cream, it would be nice to use cottage cheese; a cake with chocolate cream also turns out delicious.

You can serve the cake with tea or coffee. If desired, you can sprinkle with chocolate, decorate with whipped cream or nuts. Try adding cognac or coffee to the dough and “playing” with the ingredients.

Cook only from fresh ingredients and don’t be afraid to experiment! You can save on many things, not on your own health, food and education.

Subscribe to the blog, share this recipe with friends and receive unique cash prizes from Alexander Afanasyev for active discussion of dishes! Make other delicious dishes and desserts - like tiramisu, biscotti and more. See you again on the pages of the best culinary blog in RuNet, your Masha Parker!

For the recipe with photos, see below.

My sister Irina bakes amazingly! Chopped, delicious honey and yogurt cake with pineapple are her signature cakes! Today I am publishing a photo recipe for yogurt cake with pineapple. For decoration you can use any soft fruits and berries. Pineapple yogurt is used as one of the components of the dough, as well as for the cream.

Yoghurt Cake Dough Recipe

For the test you will need to take:

100 g butter;
100 g potato starch;
100 g sugar;
a jar of canned pineapple rings;
pineapple yogurt 200 g;
1 tsp baking powder;
1 cup flour;
1 egg;
vanilla to taste.

Mix 1 egg well with sugar, add half a glass of pineapple syrup (from the compote). Add a spoonful of baking powder, starch, and 1 cup of flour. Vanillin is added as desired (1\2 packs). Knead the dough and pour into the cake pan. Place pineapple slices on the dough, immersing them in the dough itself. Top it all with pineapple yogurt. Place the pan with the dough in a hot oven (200 degrees). Bake for 20 minutes until the crust is browned.

For a cake, it is enough to bake 2 such cake layers. Let the cakes cool a little, take them out of the molds while still warm, brush them with pineapple yogurt for soaking.

For the cream, you can use yogurt or sour cream with sugar and vanilla. Place fresh strawberries or marmalade fruits on top; you can decorate with marzipan figures or pieces of fresh fruit. Leave the cake to soak overnight in the refrigerator. You can also bake it for tea - a simple recipe, without extra time and food costs, which I learned from my beloved mother-in-law. Enjoy your tea!

Everyone is interested in your opinion!

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Hello, my dear hostesses and owners! What are the plans for the new year?? No, well, what? By the way, November is already over - it’s time to think about what we’ll put on the holiday table. For those who try even on holidays stick to dietary nutrition- my today's sponge cake is based on a light mousse with Greek yogurt, white chocolate and fruit, for me these are canned peaches.

I won’t insist that this cake will help you lose weight, but compared to and, it’s quite a diet cake, because most of it is simply air. Such mousse cakes are very popular today, not only because they are tasty and light, but also because, being a rather expensive pleasure, not as high in cost as it might seem at first glance.

The most primitive composition of such a mousse cake: an ordinary vanilla sponge cake soaked in syrup and a layer of mousse. In this case, we have a yogurt-based mousse, which makes its composition even easier.

If greek yogurt required for this cake is not available to you, you can cook it yourself from homemade or store-bought yogurt. The only condition is that the yogurt must be natural and pure - without any foreign additives.

How to do it, I'll tell you more details.

How to make your own Greek yogurt for cake?

And it's very easy to do. The principle of preparing Greek yogurt is similar to the method of preparing cottage cheese, in which excess liquid is squeezed out of the original product. For today's cake we will need 250 gr. Greek yogurt, which is approximately 400 gr. regular natural yogurt.

First, prepare or buy natural yogurt (not drinking!) without sugar, preservatives or any other additives. Ideally, natural yogurt should consist only of milk and yoghurt cultures.
We take a colander, put in it moistened with water and wrung out gauze, folded in 3-4 layers, and lay out the yogurt. Place the colander on a deep container so that the colander does not reach the bottom of this container. This is done so that the dripping liquid does not touch the yogurt.
We put this structure in the refrigerator for 4-6 hours. After this time, our homemade Greek yogurt is ready.

If you have the opportunity to hang the gauze on the refrigerator shelf, then this will be even better and you won’t need a colander. And if it’s winter and cold outside, then yogurt can be hung on the balcony, to the clothes dryer, for example.

Well, now let's get straight to the cake itself.

Yogurt Cake Recipe

First, let's prepare a classic sponge cake.

For the biscuit we need:

butter - 20 gr. + for lubricating the mold
flour - 75 gr.
starch - 75 gr.
eggs - 225 gr. (4-5 pcs.)
sugar - 150 gr.
salt - 1 pinch
vanillin - on the tip of a knife or vanilla sugar with natural vanilla - 1 sachet

It is better to bake the sponge cake the day before making the cake, so that the cake dries out a little for easy cutting. Read all the details about how to properly bake a sponge cake here.

Step-by-step preparation

Impregnation for cakes:

water - 50 gr.

sugar - 50 gr.

rum, cognac or liqueur - 1 tbsp.

In a small saucepan, mix water with sugar and bring to a boil. Remove from heat and stir with a spoonful of cognac. Remove to cool.

For filling:

canned peach halves - 6 pcs.

For yoghurt mousse, take:

To prepare the mousse we cannot do without cooking thermometer. If you want to be in trend, be sure to get yourself SUCH or even THIS IS THIS .

leaf gelatin - 12 gr. (Can find here )

milk - 250 ml

sugar - 100 gr.

egg yolks - 50 gr. (2-3 pcs.)

grated zest of ½ lime or lemon

white chocolate, chopped - 75 gr.

Greek yogurt - 250 gr.

heavy cream, from 33% - 200 gr. ( for example, such )

Prepare yoghurt mousse with white chocolate based on crème anglaise:

Now let’s form the yogurt cake:

Yogurt mousse cake turns out to be very light and unsweetening - just what you need after a hearty New Year's feast.

Now we'll see each other more often - I'm back and ready for the New Year's fight))

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Until new pre-holiday meetings!

Good luck, love and patience.