Yoghurt cake cream. Video
Yogurt is a product that has a number of medicinal properties: it normalizes bowel function, strengthens the immune system, and helps to lower blood cholesterol levels. In addition, yogurt is a valuable source of easily digestible milk protein and calcium. Eating a portion of homemade pastries with yoghurt cream for breakfast will recharge you with energy and vivacity for the whole day.
You will need: – 20 grams of gelatin; – 200 grams of sugar; – 500-600 grams of any yogurt; – 120 grams of concentrated lemon juice; – 400 grams of heavy cream.
Whisk the yogurt and 100 grams of sugar in a deep bowl. You should get a homogeneous mass, into which add concentrated lemon juice, then beat the ingredients until fluffy. This process will take you approximately 20-30 minutes. You can replace concentrated lemon juice with natural fresh juice. Alternatively, lime or orange juice is great for making yoghurt cream instead of lemon juice.
Add a small amount of vanilla sugar, cinnamon or any fruit syrup to the cream to give the cream a pleasant flavor.
Dissolve gelatin in 100 milliliters of warm water, the temperature of which should be 30-40 ° C, let it brew for 2-3 minutes. After that, combine the gelatinous mass with the yoghurt mass, continuing to beat vigorously.
Whisk the cream and remaining sugar separately with a blender for 5-7 minutes. Then gently add this composition to the yoghurt mass and mix until smooth. Place the lid on the bowl and place the yoghurt cream in the refrigerator for 1–2 hours. After this time, you can use it as directed.
You can use powdered sugar instead of sugar. For the above amount of ingredients, you need 100 grams or to taste
The shelf life of yoghurt cream in the refrigerator is no more than 8 days. Therefore, you can safely prepare it for future use and delight your loved ones with delicious desserts every day.
This type of cream is perfect for any cakes and pies, for example, semolina sponge cake, regular apple pie or cake made of any type of dough – puff or shortbread. You can also use yoghurt cream in different types of dessert, for example, mix it with ice cream and garnish with fruit, add it as a filling in small cakes, or simply add it to a fruit salad.
It all depends on your imagination, so don’t be afraid to experiment. Also, if you want to give the finished cream different colors and shades to make the cake, cake or dessert more interesting, use food coloring, such as beet juice or carrot juice.