Despite the variety of sweet pastries and the abundance of various fancy desserts, cakes are still the most favorite delicacy of children and adults. Today, recipes for light cakes are especially popular, in which high-calorie and nutritious creams are replaced with "airy" yoghurt, as well as low-calorie jellies and fruit layers.
Recipe for fruit cake "Tenderness"
To make a light yoghurt cream cake, you need to take the following ingredients:
- 1 egg;
- 200 g flour;
- 100 g of butter;
- grated zest of ½ lemon;
- a pinch of salt.
For the cream:
- 250 g granulated sugar;
- 2 eggs;
- 1 bag of vanilla sugar;
- 400 ml of yogurt;
- 25 g of gelatin;
- 400 g of blue grapes;
- 250 ml of grape juice;
- 2 tbsp. l. starch;
- 3 tbsp. l. chopped almonds.
Mix flour, egg, lemon zest, butter and salt into a dough. Form a ball out of it, wrap it in plastic wrap and put it in the refrigerator for half an hour. Preheat oven to 200 ° C. Remove the dough from the refrigerator and roll out a layer of it on a floured work surface. Then transfer it to a greased baking dish, prick in several places with a fork and bake for 25 minutes.
To prepare the cream, beat eggs with 150 grams of granulated sugar, add vanillin. Soak half a serving of gelatin in cold water. Put the dishes with beaten eggs and sugar on a small fire and heat, stirring constantly, until the sugar is completely dissolved. Squeeze out the swollen gelatin and add to the egg-sugar mixture. Cool, mix with yogurt and refrigerate. Put the finished crust on a dish and brush with a well-chilled mass.
To make jelly, dilute the starch with grape juice, add seedless grapes cut into halves and 100 grams of sugar. Bring everything to a boil, dissolve the rest of the gelatin in the resulting mass and cool. Put the cooled jelly on top of the yogurt cream and put the cake in the refrigerator overnight. Garnish with almonds and canned whipped cream before serving.
Recipe for curd cake "Lakomka"
This is a recipe for a cold, no-bake cake, tasty and light. To prepare it you need:
- 1 kg of cottage cheese;
- 1 glass of granulated sugar;
- 1 lemon;
- ½ l of cream;
- vanillin;
- 2 tbsp. l. gelatin (with a small top);
- 250 g marmalade;
- ½ cup shelled walnuts.
For decoration:
- 1 glass of orange or strawberry juice;
- slices of oranges or berries from compote.
Pound cottage cheese with granulated sugar until smooth. Pour gelatin in 2 containers with water in advance: in one - 2 tablespoons without a top, in the other - the rest. Finely chop the marmalade and put it in the curd with lemon zest, grated on a fine grater, add vanillin and nuts.
Dissolve the swollen gelatin (2 tablespoons) over low heat, stirring, then add it to the curd and stir. Then whip the cream and also mix it with the curd mass. If the cream doesn't whip, replace it with a glass of good sour cream. Put the cooked mass in a mold dampened with water and refrigerate. After about an hour, decorate the surface of the cake with fruits or berries, pour the rest of the dissolved and cooled gelatin mixed with orange juice or pineapple compote, then put the mold back in the refrigerator. Carefully remove the cake from the mold before serving.
