What gives the cakes a special and original taste? Of course, what he missed and soaked. Having prepared a delicate curd-yoghurt cream for a cake, you will surprise the guests with an incredibly tasty and original delicacy. We will tell you a few simple recipes.
Cottage cheese and yoghurt cream for biscuit cake
Ingredients:
- cottage cheese - 500 g;
- classic yogurt - 400 ml;
- mint liquor - if desired;
- Vanilla - to taste;
- sugar fine powder - 3 tbsp. spoons.
Preparation
Cottage cheese grinded through a sieve, pour in classic yogurt, throw vanilla and mix everything thoroughly. Then we add sugar powder to taste, pour in mint liquor if desired and lightly beat until homogeneous. That's all, cottage cheese-yoghurt cream for cake without gelatin is ready!
Cream cheese yogurt recipe
Ingredients:
- cottage cheese - 500 g;
- classic unsweetened yogurt - 200 ml;
- sour cream - 200 ml;
- granulated sugar - 2 tbsp. spoons.
Preparation
Cottage cheese grind with a sieve, pour in classic yogurt and put low-fat sour cream. Then pour in the powdered sugar and beat the cream until the lush uniform state.
Cottage cheese and yoghurt cream cake recipe
Ingredients:
- cottage cheese - 300 g;
- yoghurt - 300 ml;
- powdered sugar - 40 g;
- water filtered - 100 ml;
- black chocolate - for decoration;
- dry gelatin - 15 g;
- Vanillin - to taste.
Preparation
Gelatin pour for 40 minutes with cold water. In a separate saucepan combine cottage cheese with yogurt, throw vanillin and introduce fine sugar powder. Beat the mixture with a mixer for 10 minutes until a homogeneous and lush mass is obtained. Gelatin heated on a small fire and bring to dissolution, stirring constantly, but do not boil. Let the mixture cool down and gradually pour into the curd-yogurt mass, whipping with a blender. If desired, sprinkle the cream with grated chocolate and mix.
Cottage cheese and yoghurt cream for cake
Ingredients:
- yoghurt - 125 ml;
- gelatin - 30 g;
- milk - 5 tbsp. spoons;
- syrup - 4 tbsp. spoons;
- egg white - 1 pc .;
- lemon juice - 1 tsp.
Preparation
Pour gelatin on 40 minutes with cold milk, for swelling. Then heat the mixture until dissolved and cool. After that, add yogurt and syrup. Whisk egg whites with a mixer until strong peaks and add a thin trickle of lemon juice. Next, lay out a lush mass in a yoghurt mixture and gently mix. Send the finished cream for 15 minutes in the fridge, and then smear them with baked cakes.