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 the souffle 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 pan, it should be round, 25 cm in diameter, and lined 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 chocolate 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 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 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!

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.

• 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:

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

Chocolate-yoghurt 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, sweet cherries (cherries)

Preparation:

1. Biscuit.

Mix all dry ingredients, add egg. Heat milk with butter, add to dough, mix. Pour the dough into a greased mold (diameter 20-22 cm) (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 level the cake in height, cutting off the top tubercle with a sharp knife. Place the cake in the mold in which the cake will be assembled; it is advisable to line the edges with film or baking paper.

Peel the berries, add sugar and leave for a while. Soak the gelatin in cold water (2 tablespoons) until it swells. Bring the berries to a boil, add cinnamon, boil, turn off the heat, add wine. Add gelatin, stir well. Cool the jelly to room temperature and carefully pour it onto the cake pan. Place 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 it 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 mixture and mix gently with a whisk. Whip the remaining chilled 130 g of cream to soft peaks, carefully fold into the chocolate-yogurt mixture with a spatula. Immediately pour over the jelly into the mold. Place the cake in 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 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

Preparation

1. Biscuit.

Beat the eggs with sugar until a dense light mass (about 10 minutes), add vanilla, carefully add the flour with a spatula, kneading the mass in a circle, trying to maintain the airy structure. Place the dough in the pan and bake for about 30 minutes until the stick is dry. Cool the biscuit and cut it in half lengthwise.

Mix water and sugar in a saucepan, bring to a boil and the sugar is completely dissolved. Using a pastry brush, coat the cake evenly. Place one sponge cake in a cake pan and line the sides with cling film.

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

3. Assembly.

Wash the strawberries and dry them thoroughly with a paper towel, cut the berries in half. Place (place) the halves of the berries tightly next to each other on the sponge cake with the cut side towards the side of the mold. Leave some of the berries for decoration, the rest can be cut into pieces and placed inside the cake. Pour the yoghurt-curd mixture into the mold, cover with the second biscuit, press lightly. Leave the cake in the refrigerator to cool and stabilize the soufflé for 4-5 hours. Then take out the cake, carefully remove the mold by running a thin knife around the circumference of the mold. Place strawberries on top and 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;
• Jelly for cake - 1 sachet

Preparation

1. Biscuit.

Beat the eggs with sugar until fluffy and light, carefully add the flour. Warm the milk, butter and honey a little and add them in parts to the dough. Grease the pan with oil and line the bottom with baking paper. Bake at 170°C for about 20 minutes. Cool the finished sponge cake and place it in a springform cake pan.

Pour gelatin into 100 ml of yogurt for 15-20 minutes. Dissolve the finished gelatin in the microwave. It is important not to overheat! Then combine with the remaining yogurt, gradually adding it to the gelatin mass. Beat the chilled cream with powdered sugar until soft peaks form and gently fold into the yogurt. 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 the mold on top of the sponge cake and place it in the refrigerator until completely set. Cut peaches (or nectarines) into thin slices, place on top of the cake and pour clear cake jelly. Cool in the refrigerator until the jelly hardens.

Peach-yogurt soufflé

Yogurt is a fertile base for dessert. You can always choose your favorite flavor; The yogurt itself is light and delicate, and does not require additions in the form of dough, like cream. But yoghurt fillings are also very good with dough, especially when you get tired of rich creams. True, with the dough it is no longer a dessert, but a full-fledged cake; but if you take just a little dough, or not at all, the soufflé will be light enough for dessert.

I first saw the recipe for this particular yoghurt soufflé with gelatin in an old German baking book. But this recipe was much more complicated: in addition to yogurt, it also included eggs, fruit puree, juice, cottage cheese and butter. The souffle turned out delicious, there are no words, but after you have done all the necessary manipulations with a dozen products, you no longer want any soufflé, but want to lie quietly on the sofa, and not be touched. Therefore, I began to gradually simplify it, and further simplified it to the version that I am now continuing to prepare. It tastes no worse than the original, German one, but is made much faster.

SOUFFLE
10 g gelatin (2 tsp), 2 tbsp. l water, 500 g sweet light yogurt (I took Lianozovskaya Peach-Passion Fruit), juice of half a lemon, 250 g cream 33%, 2-3 tbsp. l. sugar, vanilla packet
Yogurt and cream must come strictly from the refrigerator, meaning well chilled

PEACH JELLY
5 g gelatin (1 tsp), 1 tbsp. l water, 1 large can of peaches in syrup (700-900 g), 2-3 tbsp. l. sugar, juice of half a lemon

THE BASIS
Any dough (shortbread, biscuit, cake, no-bake dough - like for cheesecake), or you can pour soufflé and jelly into bowls in layers, like a curd dessert with cherries. In the photo I have a thin shortbread crust.
If you want to make a dessert with a base, not in bowls, then you will need a form in which you will lay out this base and then pour the soufflé.
Or you can simply pour it into a mold, without a base in the form of dough, and then cut it into portions - the soufflé turns out to be quite dense, like a Bird's Milk cake.

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Since this soufflé consists of two parts - the soufflé itself and the jelly, and gelatin is needed in both parts, it is worth starting the preparation by soaking the gelatin. In two separate bowls, so as not to have to worry about separation later. You pour water into each, and the end result is something like gelatinous semolina porridge. The gelatin is left to absorb the water, and you go to work with other products for the soufflé.

Have you already decided the question: will there be dough in the dessert, or will you pour the soufflé into bowls? If the first, then now is the time to work on the dough base, and if not, then you need to wash the bowls. The dough is completely up to your taste; you can even place the finished cookies on the bottom of the mold and pour the soufflé on top. The main thing is to remember that there should be just a little bit of dough, and not to get carried away with it.

While the dough is baked (or cookies are laid out), the gelatin will have time to swell. And we begin to do

SOUFFLE

If you are afraid of not keeping an eye on both, you can a) entrust the supervision of gelatin to your husband (this is not difficult, and completely safe - the gelatin solution is tasteless, the husband will definitely not taste it), and pay all your attention to whipping the cream b) if the husband is advanced, knows that the gelatin solution is tasteless and does not fall for the lure of “honey, help me prepare a delicious dessert for dinner,” first make the gelatin, and when it dissolves, remove it from the heat and go to the cream. During the 5 minutes that you beat them, the gelatin will not harden, but if it hardens, heat it again.

Yes, pay attention to the place where the soufflé pan will be placed. If the surface is uneven, and the mold or bowl is not strictly horizontal, the souffle may have time to drain to one side, and upon removal from the refrigerator, you will not have an even plate of soufflé on your hands, but a strange geometric figure, thin on one side and thick on the other. I have no idea how to correct this cosmetic defect later, except to eat the culinary shame quickly myself before anyone sees. So it's better to prevent than to treat.

PEACH JELLY

While the soufflé is setting, make the peaches and a second portion of gelatin. With gelatin you need to do exactly the same as with the first portion: add lemon juice to a ladle, a couple of tablespoons of peach syrup - and put it on fire. When everything has dissolved, add sugar, and when the sugar has dissolved, remove from heat and pour in the syrup that was left in the jar of peaches. It’s better to measure it just in case - we have 250-300 gelatin, maximum 350 g of syrup. If you come across a greedy peach grower who puts 2 peaches in a 900 gram jar. And I filled the rest with syrup - well, I’ll have to drink half of the syrup, and then send my husband to the store for another can of peaches.

In consistency - no deviations! If you pour everything and pour it into the ladle at once, it will be garbage. Sugar + undissolved gelatin will merge at the bottom into a sticky mass, which will have to be torn off from the ladle for a long time and painfully and persuaded to dissolve. If you pour in all the peach syrup at once, you will have to heat it all up to the melting point of the gelatin. As a result, you will end up with almost half a liter of HOT syrup. But you can’t pour hot syrup on the soufflé; you’ll have to wait until it cools down - that is, a waste of half an hour of time.

But usually the jars are filled to capacity with peaches, and they contain exactly as much syrup as we need - about 300 g. Cut the peaches into thin slices. If you try a couple of peach halves, it's okay. All this will just take 15-20 minutes, which will allow the soufflé to harden. It’s very easy to check if the soufflé is frozen: touch it with your finger. If it’s elastic, it’s frozen, if it’s liquid, it’s not. If it’s solid, it’s frozen, you shouldn’t forget it in the freezer.

Now all you have to do is place the peach slices on top of the frozen soufflé, in any order you like. All that remains is to pour out the jelly. It’s better not to pour it all at once - then there will be too much of it, and the peaches will happily float to the surface. Pour about a third of the syrup evenly over the entire surface, and refrigerate the soufflé for another 5-10 minutes. When this thin layer of jelly has set, pour the remaining syrup on top. The peaches caught in the first layer will not be able to float, and therefore they will not stick out above the surface like stones from a stream, but will shine through beautifully through the shiny, clear syrup.

Now give the dessert at least half an hour so that all the layers have completely hardened, and you can cut it into pieces and place it on plates (if it is in shape) or place bowls on the table. This dessert is very delicate, unsweetening, and does not need the usual accompaniment such as tea or coffee. Well, perhaps if it has a dough base - a small cup of green tea. And silver spoons.

04.01.2010

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