One of the benefits of yoghurt cream for cakes and pastries is its low calorie content. The air mixture can be used not only to soak the cakes, but also be prepared as a dessert with berries or fruits. In its consistency, yogurt cream differs from the custard or sour cream version and is more reminiscent of a soufflé.
Simple yoghurt cream recipe
To prepare yogurt cream, prepare 500 g of yogurt, a few tablespoons of powdered sugar, 1 tbsp. any juice, 30 g of gelatin and 300 g of cream. Juice, if desired, can be replaced with syrup or fruit drink. It is better to choose the fattest cream for the cream. The consistency of the yoghurt mixture will depend on this.
Soak gelatin in a separate container. As a liquid, you should not use water, but pre-prepared juice. You can experiment with yoghurt and juice flavors or choose identical products. Wait for the ingredient to swell and remove the plates.
Add the icing sugar to the cream. Using a mixer, beat the ingredients thoroughly into a homogeneous mass. At the same time, the cream should visually increase its volume and become more fluffy.
Note that the yoghurt cream gelatin does not need to be heated. The ingredient is simply soaked and then immediately applied according to the recipe.
Combine the sweet creamy mixture with gelatin and mix again until all ingredients are completely dissolved. The final step will be to add the main component - yogurt.
The resulting cream can be used immediately after preparation. The mixture is used for lubricating cakes, decorating biscuits or poured into portioned containers and cooled in the refrigerator until a jelly consistency is formed.
Thick yoghurt cream
If you complicate the recipe for making yoghurt cream a little, you can get a mixture, thanks to which the layer between the cakes will be wider. In addition to yogurt, for its preparation you will need 5-6 tbsp. l. milk, 30 g gelatin, 5 tbsp. l. syrup or fruit drink, 1 protein and ½ tsp. lemon juice.
Pour gelatin with fruit drink or syrup. After swelling, bring the mixture to a hot state, but do not boil. Add a little water to the gelatin if necessary. Cool the finished mass to room temperature. Please note that the pieces of gelatin must completely dissolve during cooking.
Beat the egg white until an airy consistency with a mixer. Add milk and lemon juice. Whisk the ingredients again. Then combine yogurt, gelatinous mass and beaten egg white in one container. Mix all components with a spoon or repeat the procedure with a mixer.
You can replace gelatin with agar-agar algal thickener. In this case, the taste of the cream will not change, but the mass will turn out to be more elastic.
A yoghurt cream prepared according to this recipe turns to jelly rather quickly. To make the layer between the cakes wide, use a little secret. Make a ring out of foil. In this case, the width of the edges should be at least 3 cm. Place the cake inside the ring. Liberally grease the workpiece with yogurt cream on top. Place the composition in the refrigerator for 20 minutes. After that, remove the ring and cover the yoghurt mass with another crust. You can decorate such a cake with berries, fruits or other elements of your choice.
