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For many ... months I have this favorite recipe, and I intend to try those recipes, but now it's the turn of this cake from Miremirc.
I followed her recipe exactly.
The picture is not very successful :( if you look at the penultimate picture you will see what it actually looks like but it is not completely visible if I put it
- 250 biscuits
- 1 box Almette with cream of 150 g
- a peach compote
- 2 sachets of gelatin
- 100 g sugar
- 200 ml fresh
- 1 whipping cream hardener
- vanilla essence
- 500 g of peach yogurt
Preparation time: less than 90 minutes
RECIPE PREPARATION Cake with peach yogurt:
This cake is very simple.
I started by wallpapering a cake pan with cling film.
The biscuits are passed through the compote juice and the cake form is wallpapered with them.
The gelatin is hydrated in 200 ml of compote juice.
I obtained the cream by mixing Almette cheese with sugar, vanilla essence, peach yogurt and whipped cream.
I also added a sachet of whipping cream.
Add the melted gelatin on a steam bath and mix to mix well. Add to the pan and cover with the remaining biscuits.
Refrigerate for at least 3 hours.
Decorate with whipped cream (I couldn't wait) and slices of peaches
peach yogurt can be replaced with strawberry or other assortments
small pieces of peach can be added to the cream
How to make the recipe for yogurt and fruit cake from compote or frozen & # 8211 with thin pie sheets?
How do we prepare the fruit for the pie?
First of all, we must keep in mind that the fruits in the compote are wetter than the fresh and frozen ones. We will have to let them drain for at least 30 minutes in a sieve. Then, if necessary, we can cut them into smaller pieces.
I used pineapple and tangerine compote to which I added raisins and dehydrated cranberries.
How do we prepare the cream for this yogurt cake?
This time I made homemade yogurt. If you don't know how to make yogurt at home, you can use our simple or fruit yogurt recipe (the recipe here). You can also choose a creamy Greek yogurt with 10% fat (commercially available) or a mix of yogurt and thick sour cream.
Heat the oven to 170 C with ventilation (medium stage for gas). Separate the eggs. Beat the egg whites well with a pinch of salt. When the foam is hard, add 120 g of sugar and continue beating until you get a thick and shiny foam (if you turn the bowl over your head, the foam will not run into your head).
Beat the yolks separately with 120 g of sugar and vanilla. After a thick foam is formed, add the starch (mix at low speed) and finally the yogurt or fruit yogurt.
Beat the beaten egg whites carefully with a spatula. Gradually put the egg whites in the yogurt cream, not the other way around. We try not to crush the foam so as not to lose the air accumulated in it.
Yogurt and peach cake is a delicious summer recipe.
Sift the flour through a sieve. Add sugar, diced margarine and egg yolk. Knead everything well, then form a ball out of the shell and wrap it in transparent foil and let it rest for 30 minutes. Preheat the oven to 200 C. Carefully grease the form then line with flour. Spread the crust on the tray and prick it in several places with a fork so that it does not swell.
Baking time about 20 minutes, but depends on the oven. After it is ready, leave it in the closed oven for another 5 minutes. When it has cooled, turn the top over on the worktop or directly into the tray in which you are serving.
Soak the gelatin for 5 minutes in cold water. Meanwhile, beat the yogurt, sugar, vanilla sugar and lemon juice well. Dissolve the gelatin over low heat, stirring constantly. Add a tablespoon of yogurt and then pour the above composition. Let it cool. Beat the whipped cream and pour it over the slightly hardened cream. Be careful not to harden the gelatin too much before putting on the whipped cream because lumps form. Spread the cream over the counter, level it and leave it to cool for an hour.
Drain the peaches or whatever fruit you have, juice and keep the juice aside. Cut the fruit into fans. Place the peaches over the cream. Mix gelatin with 250 ml of fruit juice and pour over the fruit.
The cake with yogurt and peaches is left to cool for 30 minutes. It is a cool and delicious cake. Good appetite!
Apricot cake and Greek yogurt
Cakes & # 8211 cakes & # 8211 urban flavor cookies. The yogurt and apricot cake is the kind of slightly moist cake, with a more pudding look, but very good and flavorful. Rating: 3.5 & # 8211 240 reviews & # 8211 45 min. Desserts Archives & # 8211 Page 17 of 140 & # 8211 Romanian Cuisine. A super tasty dessert with yogurt and peaches. The delicious apple tart is a very good and tasty cake. It has a dizzying aroma of ripe apples, it can be the ideal dessert for a weekend or anytime. Apricot and yogurt cake recipe, easy to make and very delicious. It is a simple homemade cake recipe perfect in the summer season.
You can also use peaches, apricots, mangoes, pears or any fruit you want. For the cream I also used Greek yogurt, with 10% fat and mascarpone. Wow, every bite of this wonderful cheesecake and apricot simply melts in your mouth.
B2 & # 8211 gluten free & # 8211 free of artificial colors, preservatives or flavorings For infants, children and adults. A yogurt cake with whipped cream and compote or fresh fruit, light, extremely.
Simple and quick recipe yogurt pie
Simple and quick recipe yogurt pie. A fluffy, vanilla and flavored pie, with commercial or homemade pie sheets. A cheap recipe and very easy to prepare, which cannot fail.
Yogurt pie is such a simple, quick and cheap recipe so that in 15 minutes it is already in the oven. The cream that is formed is very fine because it contains fatty yogurt, eggs and starch. It looks like vanilla cream. The texture of this yogurt pie is great: crispy and reddish sheets and light as a flake filling!
I recommend you to use yogurt as fat as possible (with 10% fat, Greek yogurt type) because the weak one coagulates in the form of lumps and leaves a lot of whey.
Pie sheets are the thin ones for strudel (no puff pastry!). They can be made at home, as I did at baclava recipe.
The quantities below correspond to a tray of 20 & # 21530 cm. Before we start working, we can already start the oven at 170 ° C (medium stage for those with gas).
Peasant pie with cheese, yogurt and peaches
Peasant pie with cheese, yogurt and peaches. Fluffy peach pie. Tray pie recipe filled with sweet cottage cheese or cream cheese, yogurt and fruit: peaches, nectarines, apricots, raspberries, strawberries. Thin-leaf pie and cheese. Recipes with pie sheets.
We made this peasant pie with cheese, yogurt and peaches on the occasion of the charity event organized by our friend Jozsef Frederik (aka Jozsibacsi). This time, the money raised went to the account of the Integra Arad Association, the Association of People with Mental Disabilities, which will move to a new location that needs renovation.
This cheese and peach pie was so successful that it almost instantly disappeared from the Savori Urbane stand.
This time I used a bucket of cottage cheese (sweet cheese) and a creamy Greek yogurt with 10% fat. Fruits can be: peaches, nectarines, plums, cherries, sour cherries, pears, etc. The sheets I used were thin, like strudel. If you want, you can make the sheets at home & # 8211 see the recipe here.
From these quantities results a large tray of 30 & # 21540 cm with peasant pie with cheese, yogurt and peaches. The tray should have higher walls (at least 4-5 cm).
- 1 pack of pie sheets (12 thin sheets)
- 8 eggs
- 600 g cow's cheese (sweet cheese)
- 200 g creamy Greek yogurt with 10%
- 60 g starch
- 240 g sugar
- vanilla - 2 sachets of vanilla sugar or a tablespoon of extract
- 500 g cleaned peaches or nectarines
- about .200 ml oil
- grated lemon peel
- ca.100 g leaf sugar
- vanilla powdered sugar
Method of preparation
Put hydrated gelatin in 200 ml of compote juice. Leave for 10 minutes, during which time we prepare the form in which we will assemble the cake.
Wallpaper a cake form (mine 11x36 cm) with food foil.
We cut one end of the biscuits so that they are all equal and do not exceed the height of the cake shape. We pass each biscuit through the compote juice and place them next to each other until we line the edges of the cake form.
Melt the gelatin over low heat without reaching the boiling point (stop clogging).
Mix the cream cheese with the powdered sugar, then add the vanilla essence, peach yogurt, melted gelatin and whipped cream.
We pour the obtained cream in the shape of a cake, without covering the biscuits.
From place to place we put halves of whole peach, which will look very nice when we cut the cake.
Place whole biscuits over the cream. Leave the cake in the fridge from evening until morning.
You can put the peaches when they are still slightly warm, it will be better so you can also serve extra syrup on each portion of the cake.
I'm Ramona Dinu and I love to experiment with recipes. My favorite recipes are the simplest and that's why I try to simplify as much as I can any recipe but in the end, to have spectacular results. Please tell me your opinion in the comments section below!
Yogurt and peach cake
Here is a new recipe for our Contest sent by Ady35: Cake with yogurt and peaches. Participate with your soul recipes HERE! You can win a bread machine or a juicer.
top: 6 eggs, 300g sugar, 1 sachet of vanilla sugar, 2 tablespoons cocoa, 180g flour, 6 tablespoons oil, 1 sachet baking powder, 2 tablespoons almond flakes
cream: 1 apricot yogurt of 350 g, 4 tablespoons full of powdered sugar, 2 sachets of granulated gelatin, 300 ml of whipped cream, 1 large peach compote, 1 packet of butter, 100 g of powdered sugar and 1 sachet of vanilla sugar to dress the cake.
Method of preparation
Top: beat the egg whites, then add the sugar and vanilla sugar, the yolks, the oil and at the end the flour mixed with the baking powder. Pour into a tray lined with baking paper and sprinkle with almond flakes. Bake at the right heat.
Cream: mix the yogurt with the powdered sugar. Peaches are cut into small pieces. Hydrate the gelatin then melt it and add it to the yogurt. Beat the whipped cream and mix it with the yogurt. Finally add the drained peaches. I cut the countertop into 2 sheets and then cut it in half. I syruped with compote syrup.
I dressed the cake in sugar paste. Before applying the sugar paste, spread a thin layer of butter cream to stick the paste well.