Recipes for yoghurt cakes with pineapples. Yogurt cake with pineapple. To make the sponge cake juicy, it is soaked in a mixture of

If you want something tasty and sweet, you can cook yoghurt cake with pineapple. The recipe for this yogurt jelly cake is quite simple. Pineapples give it juiciness and sophistication. I am sure you will like the combination of delicate creamy and rich pineapple flavors.

Ingredients:

75 gr. butter or margarine
70 gr. sugar for dough and 50 gr. sugar for cream
1 yolk
a pinch of salt
125 gr. flour
vegetable oil
9 sheets of sheet gelatin (can be replaced with)
2 jars (approximately 540 g each) canned pineapple rings
300 gr. unsweetened creamy yogurt
300 gr. whipping cream (at least 30% fat)

When preparing a yoghurt cake with pineapples, we will also need: a springform baking dish with a diameter of 24 or 26 cm, baking paper, cling film.

Preparation:

To the sifted flour mixed with salt and sugar, add soft butter (or margarine) and yolk, knead the dough. If necessary, you can add 1-2 tbsp. l. water.
Gather the kneaded dough into a ball and place in the refrigerator for 1 hour.
Cover the bottom of the pan with baking paper and grease the pan with vegetable oil.
Place the chilled dough on the bottom of the mold, pressing with your hands, distribute the dough over the surface. If it is more convenient for you, you can place cling film on top of the dough and roll it out so that the dough covers the bottom in an even layer, after which you need to remove the film. Prick the dough with a fork.
Place the mold in a hot (200º) oven and bake the cake until a beautiful golden brown color - 15-20 minutes.
After the cake has cooled completely, remove it from the pan and remove the baking paper.
Soak the leaf gelatin in cold water until it becomes soft. If you are using powdered gelatin, it must be prepared according to the instructions on the package.
Drain the syrup from one jar of pineapples into a separate bowl. Grind the pineapples by grinding in a meat grinder or grinding in a blender. Pour the syrup into the pineapples, bringing the total volume to 400 ml. Add yogurt.
Lightly squeeze the leaf gelatin and dissolve it in a water bath, let it cool until warm and mix with 2 tbsp. l. yoghurt-pineapple cream. Combine this mixture with the rest of the cream, stir and put in the refrigerator.
Set aside 5 pineapple rings from another jar to decorate the cake, cut the remaining rings into small cubes.
and when the yogurt cream begins to thicken, mix them with the cream.
Place the cake back into a dry, clean pan, pour a little pineapple syrup over it and grease with 4 tbsp. l. yogurt cream.
Place chopped pineapples on top, and then the remaining cream. Level the surface with a knife or spatula. Place the cake in the refrigerator for at least 4 hours.
When the cake has almost completely hardened, decorate its surface with the remaining 5 pineapple rings. You can cut them and lay them out in a pattern. Place the cake in the refrigerator and leave until completely hardened.
When the cream has completely hardened, carefully remove the sides of the mold and transfer the cake to a plate.
Serve the yoghurt cake with pineapples chilled.

Yogurt cake has a delicate texture, looks impressive and serves as a decoration for the festive table. When creating a dessert, you need to take into account that its formation should occur no later than 5-6 hours before the planned feast.

For a classic yogurt cake recipe you need to use the following ingredients:

0.3 l yogurt;
2 eggs;
0.3 kg sugar;
vanillin;
0.6 kg wheat flour;
2/3 tbsp. sunflower oil;
6 g soda.

The processes must be performed in this order:

Dissolve soda in yogurt. Combine with eggs, granulated sugar, butter and vanilla.
Stir in sifted flour in small portions.
Pour the flour mixture into a greased pan.
Bake in the oven at a temperature of 180-190 degrees for 35-40 minutes.

The dessert with a golden crust on the outside and a soft texture on the inside is served chilled.

On a note! When creating the dough, it is allowed to add berries, fruits, chocolate chips and other additives.

Yogurt cake with cottage cheese

The most common option is how to prepare a curd-yogurt cake with the addition of strawberries.

To do this you will need the following components:

2 eggs;
4 tsp. flour;
6 tsp. Sahara;
15 g starch;
6 g baking powder;
25 g vanilla;
1.5 tbsp. water;
0.45 kg of cottage cheese from 9%;
220 ml of natural drinking yoghurt;
6 tbsp. l. cream 33%;
100 g powdered sugar;
2 tsp. gelatin;
450-520 g strawberries;
1-1.5 pack of jelly for the cake.

Recipe:

Beat the whites separated from the yolks with a mixer into a fluffy foam, adding 1 spoon of sugar.
Beat the yolks with 1 spoon of sugar and 10 g of vanilla for 5 minutes until the mixture becomes thicker and lighter in color.
In small portions, fold the beaten yolks into the whites with a spatula from bottom to top.
Sift the dry mixture of flour, baking powder and starch 2-3 times through a sieve. Gently fold into the egg mixture.
Cook the cake at 180 degrees for 20 minutes.
Pour in an impregnation based on 25 g of sugar and 50 ml of boiling water.
Beat the cottage cheese with a blender with powdered sugar, 10 g of vanilla and yogurt.
Dilute gelatin in a glass of water.
Whip cold cream until thick. Combine with curd and yogurt mixture.
Grind 200 g of strawberries and stir into the cream.
Pour it onto the dough crust and spread evenly. Leave in the cold.
Cut identical berries of the remaining strawberries into thin slices. Place on the cake in any shape.
Pour in jelly. Leave in the refrigerator.

The dessert looks very festive and bright. And the delicate taste and airy texture will not leave anyone indifferent.

Original taste with blueberries

To create an original dessert, for the dough you need to take:

butter – 55 g;
sugar – 1⁄4 tbsp;
egg – 1 pc.;
flour – 1⁄2 tbsp;
cocoa powder - 2 tsp.

For the yogurt based layer:

yogurt - 330-360 ml;
gelatin – 2 tsp;
water – 50-60 ml;
blueberries – 100 g.

For the jelly layer:

jelly – 1 packet;
water – 0.2 l;
blueberries – 80-90 g.

Step by step steps:

Beat softened butter with sugar and egg. Stir in cocoa, baking powder and flour.
Bake in the oven for 20 minutes at 180 degrees.
Dissolve gelatin in water. Combine with yogurt, add blueberries.
Pour 1⁄2 part of the yogurt mixture onto the crust. Leave in the cold for 15-20 minutes.
Pour the rest of the yogurt into the mold. Place in the refrigerator for 60-90 minutes.
Combine boiling water with jelly from the bag. Pour several spoons over the frozen product and place around the perimeter of the berry.
After 15 minutes, pour out the rest of the jelly and leave to harden for 5-7 hours.

Cut the cake using a knife dipped in warm water.

Cooking with berry jelly

Dessert with cherries is original and refined.

For the test you will need:

flour - 150 g;
granulated sugar - 160 g;
cocoa - 3 tsp;
baking powder - 6 g;
egg - 1 pc.;
butter - 55 g;
milk - 160 ml;
salt - 5 g.

For the berry jelly:

cherries - 0.4 kg;
sugar - 120 g;
cinnamon - 4 g;
10 g gelatin;
dry red wine - 3 tsp.

For the soufflé:

70 g dark chocolate;
80 g granulated sugar;
200 ml cream;
200 ml yogurt;
10 g gelatin.

Step by step recipe:

Combine the dry ingredients for the biscuit dough with the egg. Mix the heated milk and butter into the mixture.
Bake for 30 minutes at 170 degrees.
Sprinkle the peeled berries with granulated sugar.
Soak the first packet of gelatin in water to swell.
Heat the berries over low heat, add cinnamon and wine. Combine with gelatin. Pour the cake over it and refrigerate for 2 hours.
Dilute the remaining gelatin in 70 ml of cream with sugar.
Dissolve the chocolate in a water bath.
Mix with heated cream.
Gradually add chilled whipped cream (130 ml) into the yogurt.
Pour into the mold.
To harden, place in the cold for 5-6 hours.

It is appropriate to use chocolate chips and berries as decoration.

Delicious yogurt cake “Volcano”

To create it you should prepare:

0.3 l peach yogurt;
0.2 kg sugar;
16 g gelatin;
55 g butter;
4 tsp. cocoa;
0.35 l sour cream;
0.85 kg canned peaches;
4 eggs;
1⁄2 tbsp. l. baking powder;
140 g flour.

Cooking method:

Combine yogurt with sour cream, gelatin and 1⁄2 cup sugar.
Pour into a cone shape. Place in the refrigerator.
Beat the whites until foamy, adding sugar. Add the yolks without stopping whisking with the mixer.
Add melted butter and baking powder.
Carefully stir in the sifted flour and cocoa.
Bake the cake for 40 minutes at 180 degrees.
Cut the biscuit lengthwise into 2 layers with a knife. Place the frozen mixture from the refrigerator on the first one.
Divide the second into 12 parts.
Place the wide side down around the yoghurt filling.
Place the chopped fruit cubes on top.
Sprinkle with powdered sugar.

You can use yogurt flavored with other fruits. It is desirable that the notes of yogurt and fruit coincide.

With strawberry

A delicate strawberry cake is prepared using the following ingredients:

0.3 l yogurt;
0.3 l milk;
35 g gelatin;
2 tsp. lemon juice;
granulated sugar;
2 tsp. cocoa;
1 tbsp. berries;
6 g gelatin;
60 ml water.

Combine gelatin with milk. Keep on low heat until dissolved.
Beat yogurt at room temperature with lemon juice and sugar. Pour in milk with gelatin.
Add cocoa to 1⁄4 of the yogurt-based mixture. Pour into the mold and leave in the freezer for 10 minutes. Pour the rest of the mixture on top and refrigerate.
Pour gelatin with water. Combine with strawberry puree. Cover the product with a berry layer. Leave until completely hardened.

How to cook without baking

For those who don't want to bother with the oven, there is a no-bake yogurt cake.

For it you need to buy:

0.2 kg of cookies;
85 g butter;
180 g peaches;
0.7 liters of yogurt;
35 g gelatin;
160 ml water;
170 g condensed milk;
180 g cottage cheese.

Processes:

Pour gelatin with water.
Combine crushed cookies with soft butter. Form into a cake shape. Refrigerate.
Mix yogurt with cottage cheese and condensed milk.
Place sliced fruits onto the frozen flour base.
Pour gelatin into the yogurt mixture. Pour the resulting composition into the next layer. Leave in the refrigerator.

You can decorate the product with fruits or chocolate.

With kiwi and bananas

For the product you will need:

0.2 kg shortbread cookies;
75 g butter;
6 kiwi;
2 bananas;
80 g sugar;
0.5 liters of yogurt;
28 g gelatin;
45 g almond petals.

Execution:

Heat the chopped kiwis over low heat with the sugar.
Mix butter with cookie crumbs. Place on the bottom of the mold.
Mix the swollen and melted gelatin with kiwi and yogurt. Leave to harden for 5-6 hours.
Place banana slices on the crust. Pour in the prepared mixture.
Leave until completely hardened for another 6 hours.
Garnish with fruit and almond slices.

From sponge cakes

For baking you will need:

5 eggs;
350 g sugar;
200 g flour;
180 ml cream;
0.5 liters of yogurt;
25-30 g gelatin;
4 tsp. lemon juice;
100 ml water;
chocolate;
berries.

Preparation:

Beat the eggs and half the sugar with a mixer.
Add flour.
Cook the biscuit in the oven at 180 degrees for 30 minutes.
Mix gelatin swollen in water with yogurt, remaining sugar, a glass of cream and lemon juice. The cream for the sponge cake is ready.
Divide the biscuit. Apply cream to one cake layer and cover with the second cake layer, placing it in the mold. Leave in the cold for 2 hours.
Decorate with whipped cream, grated chocolate and berries.

Products needed for the cake:

50 g flour;
20 g starch;
170 g sugar;
20 g vanilla;
4 g baking powder;
2 eggs;
0.6 liters of yogurt;
0.4 l cream;
30 g gelatin;
130 ml water;
550 g of pineapples, cubes and rings;
300 ml fruit syrup.

Step by step steps:

Make a dough based on flour, starch, baking powder, eggs, sugar (50 g) and vanilla.
Bake for 15 minutes at 185 degrees.
Combine yogurt with sugar, dissolved gelatin and whipped cream.
Spread the cream over the crust and place pineapple rings on the sides. Leave to harden for 2 hours.
Mix some gelatin with warm syrup. Pour it over the pieces of fruit laid out on the product. Leave in the cold until completely hardened.

Yogurt cake with fruits

The original yoghurt cake with fruit is prepared based on the following elements:

4 eggs;
270 g granulated sugar;
130 g flour;
210 ml water;
0.5 liters of strawberry flavored yogurt;
35 g gelatin;
700 g cream;
110 g apricot jam;
1 orange;
80 g cherries;
2 nectarines;
60 g raspberries;
90 g strawberries;
1 banana;
1 plum.

Combine the sifted flour with beaten eggs and sugar (125 g). Bake for 25-30 minutes at a temperature of 175 degrees. Divide into 3 layers.
Immerse gelatin in yogurt with sugar. Add whipped cream.
Dissolve 140 g of sugar with 150 ml of water for soaking.
Dissolve 5 g of gelatin with 50 ml of water and mix with jam.
Form the cake, soaking it in syrup and greasing the cakes with cream. After 2 hours in the cold, spread with whipped cream.

Decorate with fruits and berries in any shape.

No similar materials

I would like to offer a recipe for another cold cake. Such cakes are made with a sponge cake base, and the main part of the cake consists of milk-based jelly - this can be sour cream, milk, yogurt or cream. We prepared sour cream with oranges, tangerines, bananas and pineapple. Yogurt cake can be prepared with bananas, oranges, pineapples or kiwi - choose any fruit, in any case it will turn out juicy, beautiful, appetizing! Today we will prepare a cake based on whipped cream and yogurt with sponge cake and canned pineapple. This sponge yoghurt cake is very easy to make. So, let's prepare yoghurt cake with pineapples.

We have to:

1 can canned pineapple rings
1 can canned pineapple chunks

for sponge cake

2 eggs
2 heaping tablespoons sugar
2 heaping tablespoons flour
1 heaping tablespoon of starch
1 tsp baking powder
vanillin on the tip of a knife or vanilla sugar 10 g

for yoghurt base

natural yogurt (not sweet) - 500 g
cream 33% - 400 g
sugar - 100 g
vanilla sugar - 10 g
gelatin - 25 g
water - 70 ml

jelly filling

pineapple syrup (from a jar) - 300 g
water - 50 ml
gelatin - 10 g

Homemade yogurt cake

This cake needs to be prepared in advance. If you have a celebration planned tomorrow or you will be preparing a cake for another occasion, then start preparing today. This cake will be ready the next day. Alternatively, you can prepare the cake early in the morning and serve it to your guests in the evening.

!!! I would like to note that instant gelatin has appeared on sale in small bags, which does not require time to swell and hardens much faster. So, if you find one in stores, your yogurt cake will be ready much faster!

How to make yogurt cake? We will cook in a certain sequence.

For yoghurt base and jelly filling let the gelatin swell in different containers; to do this, pour gelatin with cold boiled water.

Let's bake a sponge cake. Pour starch and baking powder into flour.

Beat eggs + sugar + vanillin (or vanilla sugar) for 3-5 minutes until white.

Add the flour mixture to the beaten eggs in several additions.

Cover the bottom of the springform pan with baking paper or tracing paper.

Pour the dough into a mold (diameter 24 cm). Bake the cake for approximately 15 minutes t = 190 degrees. The finished biscuit must be cooled without removing it from the mold, then carefully transferred to a plate.

While the cake is cooling, preparing the yogurt base . To do this, put yogurt in a bowl + sugar + vanillin (or vanilla sugar) and beat until the sugar dissolves. If your yogurt is sweet, then of course you don’t need sugar!

Dissolve the swollen gelatin until transparent on the stove (do not boil!) and pour into yogurt with vigorous stirring.

Whip the chilled cream until stiff peaks form. Add yogurt to the cream in portions.

Let's start forming our cake. We wrap the side of the springform pan with cling film and place it on the cooled sponge cake.

Cut the pineapple rings in half. Place 4-5 tablespoons of creamy yoghurt cream on the crust, spread over the crust. Place pineapple halves along the edge.

Pour in the remaining cream and smooth it out. Top with cling film and refrigerate for 2-3 hours.

While the cake is cooling, prepare the final jelly filling . Dissolve the swollen gelatin in hot pineapple syrup from a jar. Cool.

And finally finishing the preparation . Decorate the cooled yogurt cake with the remaining pineapple halves along the edge, and fill the middle with pieces of canned pineapple. Pour in the cooled syrup with gelatin so that the layer of pineapples is completely covered with gelatin filling.

Cover the top again with cling film and refrigerate overnight or for 5-6 hours until the gelatin has completely hardened. Remove the side of the springform pan and remove the film. Delicious yogurt cake is ready, very appetizing!

BON APPETIT!

Dessert for today 🙂 — decoration of a fruit plate (pineapple, melon, orange, grapes, strawberries)

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!

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We continue the “Recipes” section and the “” subsection with the ““ article. Thus, we continue the theme of no-bake cakes, touched upon in the articles “Peanut Butter Chocolate Pie”, “Easy Cheesecake” and “No Hassle Cheesecake”. Well, another article “5 simplest dessert recipes”, not about pies, but also very simple and without baking.

Yogurt cake with pineapple can, of course, be made with orange, kiwi, apple, cherry - anything. At least with corn :) By the way, sweet corn can be a very original and tasty filling... I’ll have to try it sometime in my spare time.

To prepare a delicious no-bake yogurt pineapple cake you will need:

To prepare the cake you will need:

500 ml plain yoghurt
a small can of canned pineapple (or fresh pineapple 🙂)
100 grams of sugar
20-25 grams of gelatin
200 grams of cookies
75 grams of butter
Half a glass of water
Juice from half a lemon.

Making pineapple yogurt cake is very easy. You need to crush the cookies, pour in melted butter, mix and compact at the bottom of the mold; place in the refrigerator to harden.

Half a glass of water - for soaking gelatin. If you have canned pineapple, use its juice instead of water. Meanwhile, cut the pineapple into small pieces, mix with the juice of half a lemon and 5-6 tablespoons of sugar. Mix with the water-gelatin mixture and heat until the gelatin and sugar dissolve. Let it cool.

Mix yogurt and remaining sugar and beat. Stir into pineapple mixture. Pour everything onto the crust and refrigerate overnight.