Curd Yogurt Delight Cake

Delicate curd layer on a vanilla sponge cake with fruit. Words cannot describe how much I love light yogurt and curd cakes. I had the idea for this cake for a very long time. I wanted to combine two of my favorite colors in one cake — yellow and green. It turned out to be a real extravaganza of taste! The fruits complement each other perfectly. If desired, the cake can be made with any other fruits and berries or without them at all.
cook time: 2h 30 min
Ruby Colston
Curd Yogurt Delight Cake

Nutrition Facts (per serving)

170
Calories
4g
Fat
24g
Carbs
9g
Protein

Ingredients (10 portions)

Biscuit:

Sugar 50 g
Wheat flour 50 g
Eggs 2 pc
Starch 20 g
Vanilla sugar 1 tbsp

Cream:

Sugar 130 g
Water 60 ml
Gelatin 30 g
Cottage cheese 300 g
Yogurt 150 g
Vanilla sugar 1 tbsp
Kiwi 2 pc

Jelly:

Water 30 ml
Gelatin 15 g
Pineapple juice 120 ml

Decoration:

Pineapples to taste
Kiwi to taste

Recipe instructions

Step 1

Step 1
Biscuit.

Step 2

Step 2
Combine eggs with sugar and vanilla sugar. Beat for 5 minutes.

Step 3

Step 3
Add flour and starch. Stir until smooth.

Step 4

Step 4
Pour the dough into the bottom of a greased baking dish (diameter 20-22 cm).

Step 5

Step 5
Bake the biscuit in an oven preheated to 180°C for about 15 minutes.

Step 6

Step 6
Cream.

Step 7

Step 7
Pour gelatin with water and leave to swell.

Step 8

Step 8
If the cottage cheese is dry and lumpy, first beat it with a blender.

Step 9

Step 9
Combine cottage cheese with yogurt, sugar and vanilla sugar. Grind with a whisk until smooth. Do not beat!

Step 10

Step 10
Decoration.

Step 11

Step 11
Peel the pineapple and kiwi. Cut into small slices.

Step 12

Step 12
Heat the gelatin until completely dissolved and pour into the curd and yogurt mixture. Mix.

Step 13

Step 13
Add kiwi to the curd mass, leaving a few pieces for decoration. Mix.

Step 14

Step 14
Place a biscuit on the bottom of the cooking ring (20-22 cm). Place acetate film on the sides.

Step 15

Step 15
Fill the biscuit with cream with kiwi pieces. Place in the freezer until hardened.

Step 16

Step 16
Jelly.

Step 17

Step 17
Pour gelatin with water and leave to swell.

Step 18

Step 18
Heat the gelatin until completely dissolved and combine with pineapple juice. Mix.

Step 19

Step 19
Place pieces of pineapple and kiwi onto the frozen cream.

Step 20

Step 20
Pour the jelly over the fruit and refrigerate until completely set.

Additional rubrics

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