Cake with yoghurt cream

A beautiful and delicious cake with a delicate yoghurt cream is prepared simply, without much effort.

Cake with yoghurt cream
Cake with yoghurt cream
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Recipe for cooking at home

It is advisable to take the eggs and sour cream in advance (15-20 minutes before the start of cooking) from the refrigerator so that the ingredients are warmed to room temperature. Sift the flour through a sieve together with cocoa powder, soda and baking powder in one bowl, stir.

  1. Heat oven to 180C, bake a baking dish and sprinkle with flour or cover with parchment paper. Beat the eggs with a mixer until fluffy and sprinkle sugar in a fine trickle.
  2. Beat the eggs with sugar at high speed until a light and lush mass forms (about 5-7 minutes). Without ceasing to beat the egg cream, pour the sour cream and mix until a uniform consistency is obtained. Gradually add a sifted dry mixture to the received mass and mix a homogeneous dough with a spatula. Pour it into a mold and send it to a preheated oven for half an hour. Take the finished biscuit out of the mold, leave it on the grill until it cools down completely.
  3. Then prepare the cream for the cake: pour 3-4 tablespoons gelatin. cold water and leave for 15 minutes to swell. Curd wipe through a sieve or pass through a meat grinder (if curd pasty – this is not necessary).
  4. Beat the yogurt with sugar at high speed until it dissolves completely. Then combine cottage cheese with yoghurt cream in a blender and whip until it is completely homogeneous (you can use a mixer if you do not have a blender).
  5. Put a container with gelatin and water in a water bath. Heat the mixture, stirring, until the dry residue is completely dissolved (without boiling). Remove the container from the water bath and leave to cool.
  6. Combine the curd-yoghurt cream with the cooled gelatin and stir until smooth. Cover a large bowl with a food film so that the sides of the bowl hang over its edges.
  7. Cut the sponge cake in small pieces and put them in a bowl, dipping each one alternately into the cream. If desired, you can add a little jam or jam on top of each layer of the cake. Cover the contents of the bowl with the edges of the food film, put a large flat plate, put a little pressure on it and send it to the refrigerator.
  8. A biscuit cake with yoghurt cream should be infused in the refrigerator for at least 4 hours. After the specified time, you can prepare the glaze to decorate the cake.
  9. Combine the milk and sugar in a small saucepan and put it on the fire. Stirring, bring the mixture to a boil and lower the heat. Add the cocoa powder, butter and boil, on low heat, until all the ingredients have dissolved and a very light thickening.
  10. Remove the pan from the heat, cover and allow to cool for 5-10 minutes . Take the bowl out of the refrigerator, turn the cake over a large flat dish and remove the film from the surface, decorate it with a slightly warm glaze.
  11. Send the cake for another 15-20 minutes in the fridge to freeze the glaze. Take out the prepared dish, cut into small pieces and serve it to the table. Have a nice tea!


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