Cake with sour cream yogurt and cottage cheese recipe. Cottage cheese yoghurt cake with strawberries

An elegant cottage cheese and yoghurt cake with strawberries combines a delicate cake base, a “weightless” light layer and a large amount of gelled berries that retain their characteristic taste, aroma and freshness. An unsteady, cool dessert without icing, thick cream and other confectionery additives is very useful on summer days - it refreshes, tones and allows you to successfully use the seasonal harvest.

If desired, the biscuit cake can be replaced with a base of shortbread cookies and butter according to the principle of preparation, and purchased or home-made soaked in syrup is also suitable here. Strawberries are completely replaced by another seasonal berry, and in winter, canned fruits will come in handy.

Ingredients:

For the crust:

• eggs - 2 pcs.;
• flour - 50 g;
• sugar - 50 g;
• starch - 10 g;
• baking powder dough - ½ teaspoon;
• vanilla sugar - 1 teaspoon.

For impregnation:

• water - 50 ml;
• sugar - 2 teaspoons.

For curd and yogurt layer:

• cottage cheese (preferably from 9%) - 450 g;
• drinking natural yogurt (without additives) - 200 g;
• cream from 33% - 150 g;
• powdered sugar - 130 g (or to taste);
• vanilla sugar - 1 teaspoon;
• gelatin powder - 25 g;
• strawberries - 200 g

For registration:

• strawberry cake jelly - 1-2 bags;
• strawberries - 300-400 g.

How to make a yoghurt curd cake

1. In different clean and perfectly dry bowls, distribute the egg whites and yolks. Beat the protein mass, gradually pouring half the amount of sugar. We achieve stable peaks - we work with a mixer until the mass gets stronger. Properly whipped squirrels should hold firmly in place when turning the bowl, and not slide along the walls.
   
2. Next, beat the yolk mixture with vanilla sugar and the rest of the usual. We work with a mixer for at least 5 minutes - the mass should noticeably brighten, “grow up” and thicken.
   
3. Add the yolks to the bowl with the proteins in small parts, mixing from the bottom up with light wrapping movements.
   
4. After mixing flour, baking powder and starch, sift in 3 passes to the “airy” egg mass. Each time, gently fold in the flour composition from the bottom up. It is important not to upset the lush dough!
   
5. For convenience, lay the bottom of a detachable form (in this example, 22 cm in diameter) with parchment paper. We spread the dough and level the surface. Preheating the oven, bake a biscuit cake at a temperature of 180 degrees. Hold for 15-20 minutes (until a dry match).
   
6. We cool the finished biscuit base. We pass along the walls with a knife, and then remove the cake. We wash and wipe dry the detachable board, place it on a plate, lining the walls with parchment. We lower the cake into the container and pour it with impregnation - a mixture of sugar and boiling water, cooled to room temperature.
   

   Cottage cheese and yogurt cake - assembly

7. We combine cottage cheese with sweet powder and vanilla sugar. Grind with an immersion blender.
   
8. Pour in natural unsweetened yogurt and work again with a submersible nozzle until a homogeneous mixture is obtained.
   
9. Gelatin pour 100 ml of cold drinking water. Leave to swell.
   
10. Separately, beat the chilled cream until thick.
    
11. Add the creamy mass to the curd-yogurt mixture and mix. We heat the swollen gelatin until the powder dissolves (do not boil!). Allow the gelatin solution to cool slightly, and then pour in a thin stream with continuous stirring to the curd-yogurt cream.
    
12. Strawberries (200 g), washed, dried and removed the stalks, cut into arbitrary pieces. Mix with cream.
    
13. Pour the curd mixture onto the biscuit, level it and put it in the refrigerator until completely solidified.
    
14. To decorate the dessert, choose strawberries of approximately the same size. Cut into thin slices and spread in a circle on a frozen curd-yogurt layer.
    
15. First, fill the strawberries with a small amount of jelly and put them in the refrigerator - this is necessary to fix the berries.
    
16. When the thin layer "grabs", pour the remaining jelly on top and send the dessert back to the refrigerator shelf - we wait for the final layer to solidify.
    
17. Next, unfasten and remove the board, carefully remove the paper.
    
18. Enjoy the delicate taste of cottage cheese and yogurt cake with strawberries!
    

Enjoy your meal!

We all love sweet things, especially birthday cakes. But it's no secret that extra calories lead to excess weight. That is why I offer an excellent alternative - less high-calorie and very healthy cottage cheese desserts. They are perfect for both a regular family breakfast and a festive table. Let's take a look at several recipes for making a curd cake with different fillings together.

Cottage cheese and yogurt cake

This dessert combines the most delicate cream, airy biscuit and fragrant fruit jelly. As a result, we get a delicious curd yoghurt cake with light fruit that just melts in your mouth.

Ingredients:

For the biscuit:

• eggs - 2 pcs;
• sugar - 50 gr;
• flour - 50 gr;
• vanilla sugar - 1 tsp

For filling:

• cottage cheese (fatty or homemade) - 600 gr;
• yogurt (I have it with peach filling, you can have any to your taste) - 600 gr;
• cream 33% - 100 gr;
• granulated sugar - to taste;
• gelatin (instant) - 25 gr;
• vanilla sugar - 1 sachet.

To decorate:

• cake jelly - 1 sachet;
• peaches (fresh or canned) - 300 gr.

Step-by-step recipe for making curd-yogurt cake

Let's start with the biscuit

1. To do this, beat the eggs with sugar and vanilla, using a mixer, until a thick and fluffy foam.
2. Gently stir in the flour sifted through a sieve. The dough should be very airy and tender.
3. Pour it into a baking dish (I have a detachable form with a diameter of 24cm), cover it with parchment paper and grease generously with butter.
4. Bake in an oven preheated to 180 degrees for 20-25 minutes. Do not open the oven at this time, otherwise the biscuit will fall. Take out the crust and let it cool completely.

curd cream

1. Soak gelatin in cold water to swell.
2. In the meantime, rub the cottage cheese through a sieve and add sugar, vanilla sugar and yogurt to it. Beat the curd mass until a homogeneous consistency is obtained.
3. Pour the cream into a saucepan, add the gelatin and heat on the stove until the gelatin is completely dissolved, but do not boil. Pour the cream into the curd mass and mix.

Cake assembly

1. Take the ready-made and cooled biscuit cake, remove it from the mold, separate it from parchment and place it upside down on a cake serving dish.
2. Wrap the detachable ring with cling film and put it on the cake. Pour the resulting curd cream on top of the biscuit and refrigerate for 2 hours.
3. Take out the chilled cake. Garnish with peeled and beautifully sliced ​​peach slices.
4. Dissolve the jelly in hot boiled water, cool and pour over the fruit. Send to the refrigerator until completely solidified.

As you can see, the recipe is not complicated at all. The only negative is that you have to wait until it hardens, but believe me, it's worth it. This dessert will be a great decoration for your holiday table. You can diversify it with absolutely any berries and fruits. Cottage cheese yogurt cake with fruit is a real vitamin explosion for the body.

Cottage cheese fruit cake

An excellent and tasty dessert on your holiday table will be with fruit without baking. Everything is simple here, a crumb of cookies with melted butter acts as a cake, the cream is prepared on the basis of cottage cheese, cream and fruits. This dessert is very easy to prepare. Fruit curd cake is very beautiful and can be an excellent breakfast or an easy end to lunch or dinner. It can be varied with wild berries and nuts.

Ingredients:

For the base:

• cookies (preferably shortbread or with baked milk flavor) - 400 gr;
• butter - 150 gr.

For filling:

• cottage cheese (fatty, better homemade) - 500 gr;
• cream 33% - 300 gr;
• powdered sugar - 150 gr;
• gelatin - 25 gr;
• vanilla sugar - 1 sachet;
• banana - 1 pc;
• kiwi - 1 pc.

To decorate:

• banana - 2 pcs;
  kiwi - 3 pcs;
  cake jelly - 1 pack.

Cooking:

Cake base

1. Grind cookies with a rolling pin or blender.
2. Pour it with melted and already cooled butter, mix well and tamp tightly on the bottom of the detachable form.
3. On the sides form small bumpers.
4. Place in refrigerator until completely cool.

Cream and cake assembly

1. Take 100 milliliters of cold boiled water and soak the gelatin.
2. Rub the cottage cheese through a sieve. Beat it with powdered sugar and vanilla.
3. Heat the cream on the stove, but do not bring to a boil, add the gelatin, stir until it is completely dissolved.
4. Cool and add to curd.
5. Cut the banana and kiwi into small cubes, add to the cream. Stir the curd and fruit mass and pour into a detachable form on top of the cake. Send to refrigerator.
6. Decorate the cake with chopped fruit and fill with clear cake jelly.
7. Put in a cold place until all layers are completely cool.

At your discretion, you can add various fruit or berry syrups, raisins, candied fruits to the curd cream. You can also improvise with the top layer, for example, pour chocolate or colored glaze.

Sour cream-curd cake with prunes

Cottage cheese cake with prunes is a very tasty and healthy dessert for adults and children. Prunes are a great addition to any homemade cream or cake, because they are rich in valuable substances and vitamins. And in combination with cottage cheese, you get an excellent cocktail of useful trace elements and vitamins.

Ingredients:

For the crust:

• eggs - 2 pcs;
• sugar - 100 gr;
• flour - 100 gr;
• baking powder (or baking soda) - 1 tsp

For cream:

• cottage cheese - 400 gr;
• sour cream - 400 gr;
• sugar - 150 gr;
• pitted prunes - 200 gr;
• gelatin - 25 gr;
• vanilla sugar - 1 sachet;
• chocolate (grated) - 50 gr.

Cooking:

1. Beat eggs with sugar. Mix sifted flour with baking powder and add to egg mixture. Bake in an oven preheated to 180 degrees for 25 minutes. When ready, cool the cake in a detachable form.
2. Soak gelatin in cold water. Pour boiling water over prunes and let stand for 10-15 minutes. Then drain the water and cut it into small pieces.
3. Beat cottage cheese with sour cream, sugar and vanilla. Melt gelatin in a water bath or in a microwave, add to the curd mass, add prunes and mix everything.
4. Spread the creamy mass on the cake and refrigerate until cool. Garnish with grated chocolate before serving.

Cake with cottage cheese and apples

Delicate cake with cottage cheese and apples will not leave indifferent at the festive table. And the availability of ingredients and ease of preparation allow you to pamper your sweet tooth at least every day.

Ingredients:

For test:

• eggs - 2 pcs.
• sugar - 100 gr.
• flour - 150 gr.
• baking powder - 1 tsp
• cottage cheese - 200 gr.
• butter - 75 gr.

For filling:

• apples - 4 pcs.
• butter - 50 gr.
• sugar - 50 gr.
• powdered sugar - 50 gr.

Cooking:

1. Beat butter with sugar, add cottage cheese (previously rubbed through a sieve) and beat with a mixer. Add eggs and mix well. Then add flour (sifted through a sieve) and baking powder. Mix well again. The consistency of the dough should resemble thick sour cream.
2. Grease a baking dish with butter. Put the curd dough into it, and smooth it over the entire surface, forming small bumpers along the edges.
3. Cut apples into thin slices. Melt butter with sugar in a saucepan. Cover the dough with a layer of beautifully sliced ​​apples and brush with melted butter.
4. Bake at 180 degrees for 40-45 minutes. When serving, garnish with a sprig of fresh mint and sprinkle with powdered sugar.

As you already understood, cottage cheese cakes are different, and cooking them is not at all difficult. If you want to make a less calorie cake, use fat-free cottage cheese or low-fat sour cream. Don't be afraid to experiment and create something new. And most importantly, always cook with pleasure and love, and your result will always be on top.

• Flour - 125 g;
• Sugar - 125 g;
• Cocoa - 25 g;
• Baking powder - 0.5 tsp;
• Egg - 1 pc;
• Butter - 50 g;
• Milk - 140 g;
• A pinch of salt

Berry jelly:

• Sweet cherry (cherry) - 400 g;
• Sugar - 80-120 g (to taste);
• Gelatin - 8 g;
• Cinnamon - 1/4 tsp;
• Red sweet wine or port wine (optional) - 1 tbsp. l.

Chocolate Yogurt Soufflé:

• Dark chocolate - 75 g;
• Cream 35% - 200 g (70 g and 130 g);
• Sugar - 75 g;
• Yogurt (Greek type) - 200 g;
• Gelatin - 8-10 g

• Chocolate chips, cherries (cherries)

Cooking:

1. Biscuit.

Mix all dry ingredients, add egg. Heat milk with butter, add to the dough, mix. Pour the dough into a mold (diameter 20-22 cm), greased with oil (the bottom can be lined with baking paper). Bake at 175 degrees for about 25 minutes (check the readiness of the cake with a dry stick). Remove the finished cake from the mold, cool, wrap in cling film and put in the refrigerator for 2-3 hours. Then carefully trim the cake in height by cutting off the top tubercle with a sharp knife. Put the cake in the form in which the cake will be collected, it is advisable to lay the edges with a film or baking paper.

Peel the berries, cover with sugar and leave for a while. Soak gelatin in cold water (2 tbsp.) until swelling. Berries bring to a boil, add cinnamon, boil, turn off the heat, add wine. Add gelatin, mix well. Cool the jelly to room temperature and carefully pour onto the cake mold. Put in the refrigerator for 1-2 hours.

3. Chocolate soufflé.

Soak gelatin in 70 g of cream, add sugar, leave for 15 minutes. Heat the cream, without bringing to a boil, the sugar should dissolve. Melt the chocolate in a water bath. Mix cream with gelatin and chocolate, cool to room temperature. Add yogurt to the chocolate mass, mix gently with a whisk. Beat the remaining chilled 130 g of cream to soft peaks, gently fold with a spatula into the chocolate-yoghurt mass. Pour immediately over the jelly into the mold. Send the cake to the refrigerator for 4-6 hours until the soufflé is completely stabilized. Carefully remove the finished cake from the mold, running a thin knife around the circumference of the mold, remove the film. Decorate the cake with chocolate chips and berries.

Yogurt-curd cake with strawberries

• Egg - 2 pcs;
• Sugar - 60 g;
• Flour - 60 g;
• Vanilla

Impregnation for biscuit:

• 30 g of sugar;
• 50 ml water

• Natural yogurt - 500 g;
• Cottage cheese (soft) or curd cheese - 300 g;
• Sugar - 180-200 g;
• Cream 35% - 200 g;
• Gelatin - 20 g;
• Strawberries - 500 g;
• Powdered sugar

Cooking

1. Biscuit.

Beat eggs with sugar until dense light mass (about 10 minutes), add vanilla, gently add flour with a spatula, kneading the mass in a circle, trying to maintain an airy structure. Put the dough into the form, bake for about 30 minutes until dry sticks. Cool the biscuit and cut in half lengthwise.

In a saucepan, mix water and sugar, bring to a boil and completely dissolve the sugar. Using a pastry brush, evenly soak the biscuit. Put one biscuit in a cake mold, lay the sides with a film.

Soak gelatin in cream (100 g), add sugar, heat almost to a boil. Cool to room temperature. Mix yogurt and curd cheese (if using cottage cheese, be sure to rub it through a fine sieve). Add the cooled creamy gelatin mass to the yogurt, stir gently with a whisk. Beat chilled 100 g cream to soft peaks and carefully fold into the yoghurt mixture.

3. Assembly.

Rinse the strawberries and dry thoroughly with a paper towel, cut the berries in half. Put (place) the halves of the berries tightly to each other on a biscuit with a cut to the side of the mold. Leave some of the berries for decoration, the rest can be cut into pieces and put inside the cake. Pour the yogurt-curd mixture into the mold, cover with the second biscuit, press lightly. Leave the cake to cool and stabilize the soufflé in the refrigerator for 4-5 hours. Then take out the cake, carefully remove the mold by running a thin knife around the circumference of the mold. Put strawberries on top, sprinkle with powdered sugar.

Yogurt cake with peaches

• Eggs - 2 pcs;
• Sugar - 110 g;
• Flour - 75 g;
• Milk - 35 g;
• Butter - 17 g;
• Honey - 1 tsp

• Peach or apricot yogurt - 500 g;
• Gelatin - 25 g;
• Powdered sugar 50-70 g;
• Lemon juice - 2 tbsp. l.;
• Cream 35% - 200 ml;
• Fresh peaches - 5- 7 pcs;
• Cake jelly - 1 sachet

Cooking

1. Biscuit.

Beat eggs with sugar until fluffy light mass, carefully add flour. Warm milk, butter and honey a little and add to the dough in parts. Grease the form with oil, lay the bottom with baking paper. Bake at 170°C for about 20 minutes. Cool the finished biscuit and put it in a detachable cake mold.

Gelatin pour 100 ml of yogurt for 15-20 minutes. Ready gelatin dissolve in the microwave. It is important not to overheat! Then combine with the remaining yogurt, gradually adding it to the gelatinous mass. Whip the chilled cream with icing sugar to soft peaks and gently fold into the yoghurt. Add lemon juice. Stir and refrigerate for 20 minutes. Cut 2 peaches into small pieces and add them to the soufflé. As soon as the soufflé begins to set, pour it into a mold over the biscuit and send it to the refrigerator until completely solidified. Peaches (or nectarines) cut into thin slices, put on top of the cake and pour transparent cake jelly. Cool in the refrigerator until the jelly is set.

Making your own cake with yogurt cream will be easy if you know some of the secrets of the dessert. It has a pleasant creamy taste, low calorie content and a delicate soft texture. Adults and children love dessert for its appetizing taste, and housewives for ease of preparation.

Yoghurt cake - description

Home conditions suggest that baking will not be difficult, since there are many recipes that make life easier for housewives. You can even make a light cake without baking, which will help out in the absence of an oven. The basis of such a cake is biscuit, puff or cheesecake dough, covered with a thick layer of yogurt cream. It is better to take a natural product for its manufacture, which is distinguished by the absence of additives, excess sugar.

The cooking process boils down to the following - preparing the dough, forming the cake, filling with cream filling and decorating with fruit. If you make a cake without baking, then it remains to pour the base with yogurt with syrup or jam and leave for several hours to soak. The classic yoghurt dessert required for baking is made from biscuit or shortbread dough, decorated with cream and served with decorations.

How to make cream for yogurt cake

Light classic yoghurt cake filling has a delicate taste and spicy sourness that sets off the taste of added berries. You can make cream from yogurt blueberry, strawberry, creamy or cottage cheese. It is suitable for jelly and classic cakes. The basis for the cream is homemade or Greek yogurt, cream, fruits, and, if desired, gelatin are added to taste. The latter gives the cream a consistency that does not spread, can be replaced by agar-agar.

If you add whipped cream to yogurt cream, it will turn out airy. The rule applies here - do not overdo it with whipping, otherwise the filling will delaminate into liquid and oil flakes. You need to turn off the mixer after the appearance of a dense cap. Yoghurt cream has a low calorie content, a useful composition for digestion, suitable for losing weight and watching the figure.

Yogurt cream for biscuit torus - recipe

Every cook will need a recipe for yogurt cream for sponge cake. Thanks to him, the cake with yogurt filling will become tastier. According to the instructions, you need to mix yogurt with powdered sugar, cream and beat lightly for seven minutes at medium speed. Here are some more helpful tips for making yogurt cream:

• 5% fat yoghurts are ideal, but not fat-free;
• it is better to sift the powdered sugar before entering so that the mass becomes airy;
• thick yogurt cream is obtained by adding gelatin, dissolved in half the amount of cream in a water bath;
• You can tint yogurt with beet juice or carrot juice.

Cottage cheese and yogurt cream for cake

Tenderness and softness gives products curd-yoghurt cream. It is made with gelatin and cream to create a soufflé consistency that does not run but sets quickly. To make a cake with a yogurt-based yogurt layer, you need to beat the rustic cottage cheese with a mixer, mix with yogurt, sweeten. After dissolving the gelatin in the cream, add it to the filling and decorate the cake. Yoghurt cream will harden faster in the refrigerator.

Sour cream yoghurt cake

If the hostess needs a simple sour cream and yogurt cream for the cake, there is an option to do without gelatin. Sour cream will need thick, fatty, which is well suited to sour berries - blueberries, currants, raspberries. To make sour cream, it is whipped with powdered sugar, combined with yogurt and berries grated with sugar. You can prepare sour cream based on a gelling agent - beat cold sour cream, sweeten, pour in the dissolved gelatin, mix with yogurt.

Yoghurt cake - recipe with step by step photo

It is difficult for modern cooks to choose a recipe for yogurt cake, because there are so many of them that their eyes run wide. The most common cooking options are no-bake yogurt cake, classic sponge cake with yogurt-cream filling and a la cheesecake with yogurt-strawberry cream. How to cook them is described step by step in the recipes below.

No Bake Yogurt Cake

• Cooking time: 12 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 169 kcal.
• Purpose: for dessert.
• Cuisine: author's.

This no-bake yogurt cake is ready in an hour, but takes a long time to soak to get a soft, melt-in-your-mouth consistency. The dessert has a moderately sweet taste, a lot of fruits. This step-by-step recipe involves the use of bananas, peaches, raspberries, but you can take any others - kiwi, nectarines, pineapples or cherries. It is possible to make a pure berry cake with yogurt cream.

Ingredients:

• shortbread cookies - 0.2 kg;
• butter - 70 g;
• condensed milk - 40 ml;
• heavy cream - a glass;
• natural yogurt drink - 250 ml;
• sugar - 70 g;
• lemon juice - 10 ml;
• gelatin - 15 g;
• water - half a glass;
• bananas - 2 pcs.;
• canned peaches - 3 pcs.;
• raspberries - a handful;
• almond petals - 20 g.

Cooking method:

1. Grind cookies with a food processor, add soft butter, condensed milk. Stir until smooth, put in a mold, put in the refrigerator for half an hour.
2. Pour gelatin with water, heat up after half an hour. Instead of water, you can take peach syrup.
3. Sweeten the cream, beat with a whisk or a mixer. Introduce yogurt, gelatin, lemon juice, whole raspberries, peaches, cut into cubes.
4. Put banana mugs on the prepared base, pour yogurt cream. Leave overnight in the refrigerator to soak.
5. Spread raspberries and almond petals for decoration.

Fruit yogurt cake

• Cooking time: 3 hours.
• Servings: 4 persons.
• Calorie content of the dish: 231 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: difficult.

Yogurt cake with fruit is especially appetizing if you use strawberries with mascarpone for it. This recipe involves baking a biscuit and decorating the cake with yogurt cream with gelatin and honey. It turns out a traditional dessert, perfect for serving at a festive feast. It looks beautiful and attracts the attention of all guests.

Ingredients:

• eggs - 2 pcs.;
• brown sugar - 250 g;
• yogurt drink - 2 cups;
• strawberries - 10 berries;
• gelatin - a bag;
• flour - 100 g;
• baking powder or hydrated drinking soda - 5 g;
• mascarpone - 100 g;
• honey - 30 ml.

Cooking method:

1. Beat the yolks and half of the sugar in a bowl for 10 minutes until a light, viscous mousse mass, add the whites whipped to foam.
2. Sift flour with baking powder, combine with egg-sugar mass. Pour the dough into a mold, bake at 180 degrees for 20 minutes, cool. You can use a slow cooker - baking mode for an hour and a half.
3. Dissolve the rest of the sugar in yogurt, add strawberry pieces.
4. Pour gelatin with water according to the instructions, leave for half an hour, warm in a water bath and low heat. Add to yogurt cream. If desired, you can tint it with food coloring (take different colors) or cocoa.
5. Pour the yogurt cream over the biscuit, send it to the refrigerator for two hours.
6. Garnish with the remaining strawberries and the mascarpone-honey mixture, piped out of a pastry bag in the form of roses.
7. It is good to put confectionery topping for decoration, which can be bought at any store.

Cake with yogurt and gelatin

• Cooking time: 2 hours.
• Servings: 5 persons.
• Calorie content of the dish: 124 kcal.
• Purpose: for dessert.
• Cuisine: author's.
• Difficulty of preparation: medium.

This yogurt and gelatin cake has a light jelly texture, perfect for summer celebrations or treats for girls on a diet. This recipe uses strawberry filler, but you can use blueberries, raspberries or blackberries if you wish. An appetizing cake turns out to be low-calorie, tasty, fragrant, very attractive in appearance.

Ingredients:

• yogurt drink - 300 ml;
• milk - 300 ml;
• gelatin - 35 g;
• lemon juice - a tablespoon;
• sugar - 40 g;
• strawberries - a glass;
• water - ¼ cup;
• berries - a handful.

Cooking method:

1. Pour five grams of gelatin with water according to the instructions for 10 minutes, heat, stir until dissolved. Mix with strawberry puree, part of the sugar.
2. Pour the rest of the gelatin with milk for 10 minutes, warm up after swelling, cool. Add to whipped yogurt, sweeten, add lemon juice. Pour into a mold, refrigerate until set.
3. Pour a layer of strawberries on top, wait for solidification, decorate with berries and chocolate.

Video: Yoghurt Cake Cream

Are you looking for a good cheesecake yogurt cake recipe? In this case, on our site you will find what you need! Using a quick and tasty recipe for cottage cheese and yogurt cake, literally everyone can cook this masterpiece of culinary art!

Ingredients

Recipe