Creamy Yogurt Gelatin Cake Filling

Easy to prepare and delicious, for any baking! Cream made from natural yogurt on gelatin is thick and one of the easiest, both in terms of preparation method and in use, for layering cakes. Yogurt cream, made from yogurt and gelatin, goes well with fruit and sponge cakes. Cakes with this composition turn out very tender, light and not very high in calories. Instead of gelatin, you can use a ready-made thickener for cream; the cooking process is reduced. But the cream tastes better with the addition of gelatin.
cook time: 30 min
Noah Merrick
Creamy Yogurt Gelatin Cake Filling

Nutrition Facts (per serving)

225
Calories
13g
Fat
23g
Carbs
4g
Protein

Ingredients (10 portions)

Basic:

Lemon juice 1 tsp
Water 50 ml
Powdered sugar 150 g
Gelatin 10 g
Yogurt 250 g
Heavy cream 250 g

Recipe instructions

Step 1

Step 1
Letʼs prepare the ingredients for making the cream. To prepare this cream, you need to use natural, thick yogurt without various flavoring and aromatic additives. In addition to yogurt, you need heavy and fresh cream. Gelatin must be prepared in advance for the cream according to the instructions on the package. As a rule, gelatin should be poured with cold water and left for half an hour for it to swell.

Step 2

Step 2
Place the bowl of gelatin over low heat, stirring constantly, and let the gelatin dissolve. The mixture should not be brought to a boil, otherwise the gelatin will lose its gelling properties. You can use instant or sheet gelatin, which does not require time to swell.

Step 3

Step 3
Pour the cream into the blender bowl. They must be cold. Add powdered sugar, add a teaspoon of lemon juice or a few citric acid crystals.

Step 4

Step 4
Beat everything thoroughly until you get dense peaks. When the cream is well whipped, you can add the following ingredients. Itʼs easy to check if the whipped cream is ready, just turn the bowl in which it was whipped. The cream should stay in place.

Step 5

Step 5
Then carefully pour the cooled dissolved gelatin into this container. You need to pour it in a thin stream, while whisking with your other hand with a whisk or blender at low speed.

Step 6

Step 6
Then add yogurt to the resulting mass (it also needs to be well cooled first) and carefully mix with a spatula so that the mass does not settle. The cream is ready. You need to put the container with the cream in the refrigerator for 20 minutes so that it cools and hardens slightly. Now you can layer sponge cakes with cream. This cream is also suitable for other desserts and baked goods. Bon appetit!

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