Strawberry-yoghurt biscuit cake (without eggs)

Category: Confectionery
Strawberry-yoghurt biscuit cake (without eggs)

Ingredients

Biscuit:
Powdered sugar 120 g
Butter 80 g
Natural yoghurt 150 g
Corn starch 30 g
Wheat flour 200 g
Soda 1/2 tsp
Souffle:
Frozen strawberries 300 g
Strawberry juice 125 g
Agar agar 7 g
Fruit yoghurt (not drinking) 450 g
Cream 33% 100 g
Powdered sugar (to taste) 2-4 st. l.
Soufflé No. 2: (optional)
Frozen strawberries 300 g
Strawberry juice 125 g
Homemade cottage cheese 200 g
Milk 100 g
Agar agar 7 g
Sugar 100 g
For decor:
Milk chocolate
-------------------------------------------- --------------
Detachable form Ø = 20-22 cm

Cooking method

  • Defrost the strawberries. Collect the juice (if necessary, add water to 125 g), pour agar-agar, mix and leave for 30 minutes.
  • Put the strawberries on a paper towel folded in several layers.
  • Biscuit:
  • Grind the icing sugar with butter, add yogurt, beat. Add flour mixed with baking soda, beat until smooth.
  • Put the dough into a greased dish (diameter 20-22 cm). Better to use with a retractable or split bottom.
  • Bake preheated to 200aboutFrom the oven for about 30 minutes. The exact time depends on your oven. Cool in shape.
  • Souffle:
  • There are two options for soufflé, first I made a yoghurt souffle with cream, and then I made a curd-milk soufflé and I liked it more in this cake, so there is a souffle to choose from!
  • Soufflé No. 1:
  • Beat the cream until foamy.
  • Bring the agar (diluted with strawberry juice collected from thawing strawberries) to a boil and boil for 5 minutes. Add powdered sugar, yogurt, cream, beat with a blender. For reliability, I once again brought the mixture to a boil, because my agar is old and has let me down several times lately. (((
  • Soufflé No. 2:
  • Bring the agar (diluted with strawberry juice, collected from defrosting strawberries) to a boil and boil for 5 minutes, then add cottage cheese, milk, sugar and beat.
  • Assembly:
  • Cool slightly the soufflé mixture and pour on top of the dough that has cooled in the mold.
  • Refrigerate. Top with strawberries, garnish with grated chocolate.
  • Strawberry-yoghurt biscuit cake (without eggs)
  • Strawberry-yoghurt biscuit cake (without eggs)
  • Straight me bursting with pride !! gee .. CAKE speckled .. delicious !!!! If adult children are to eat, then the biscuit can be soaked in sugar-alcoholic syrup.
  • Cake with the second version of the soufflé:
  • Strawberry-yoghurt biscuit cake (without eggs)
  • Strawberry-yoghurt biscuit cake (without eggs)

Note

I always write the word "cake" with a shudder. Firstly, because I have never been a pastry chef. Secondly, compared to the cakes of our pastry girls, mine does not even pull in the kindergarten.)))
Baked to order. The customer, while hacking my old magazines with scissors, found this picture:
Strawberry-yoghurt biscuit cake (without eggs)

I cut it out, glued it to the toy box, and said - I want this ... now. Moreover, no changes, such as a different shape, with a layer in the middle, another berry, etc. were not accepted. What can I do, let's go to the oven. Here I am such a weak woman.

In the end, it turned out not similar, but delicious. (from)

MariS
Ksyushawhat a beautiful cake! Summer breathed ...
The biscuit is interesting and without eggs - you need to take note! Thank you!
celfh
Omela, yes, you have a thousand times better than in the picture!))
Omela
Marina, Tanya, thanks girls. I liked the most important thing to my taste, otherwise I might not have.
fronya40
Mistletoe, as always you got five points :-)
nimart
Ksyusha, , WELL DONE!!
I will not be silent!
how smooth, beautiful and the child appreciated = delicious!
Quote: Omela


never a pastry chef


= and no longer a valid signature

Omela
Tanya, Zhenya, Thank you!! Smooth, because the liquid consistency poured into the mold.And I reserve the signature !!
Night
Mistletoe don’t be poor that you don’t know how to bake cakes ... :) But loaves of bread and gingerbread (y) will definitely not pass by, and I’m sure the cakes would be no worse than others, you’re just a little lazy
Omela
Night, no ... cakes are not mine. Tokma for the sake of great love!
Chef
Customer separate respect
If not for his strong will, we would not see such a colorful summer cake soon
Is there no piece left?
Twist
Xunwhat beauty she created!
I'm sure the customer appreciated it!
Omela
Chef, Marina, Thank you! Zakazchki won't let you rest .. with your own orders.

Quote: Chef

Is there no piece left?
yeah .. hunkered. Help yourself.
SanechkaA
delicious cake, which is beautiful - you can't take your eyes off undoubtedly delicious - tender soufflé with strawberry flavor, what else is needed?
echeva
Thank you, I will definitely bake this! I still have frozen currants in the bins, also an interesting option. But from my heart I will saturate ... with the same sugar and alcohol
Omela
SanechkaA, echeva, Thank you. I'm glad you liked the recipe.

Quote: echeva

I still have frozen currants in the bins
You can press the currants into the souffle when it just grabs .. I wanted to press the strawberries too, but I missed this moment. She put the cake on the loggia to cool, came, and everything was already frozen. I had to spread it on top. Although, in the end, of course, it turned out more effectively.
VGorn
Ksyusha, amazing. My son d / r soon-looking for something to pamper. He will be 16, so sugar-alcohol impregnation is relevant. Write a recipe, please.
Tata
Oksanochka the cake is very beautiful! Tell me, can agar be replaced with gelatin and in what quantity?
Omela
Quote: VGorn

Write a recipe, please.
Victoria, Thank you! Impregnations can be viewed here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=79660.0.

Quote: Tata

Tell me, can agar be replaced with gelatin and in what quantity?
Tata, gelatin 20g. Do not bring to a boil.

I bought a frozen cherry, I will make a cherry.
Tata
Oksanochka another question. What yogurt for souffle, drinking?
kirch
Quote: Tata

Oksanochka another question. What yogurt for souffle, drinking?
And that interests me. Waiting for cherry
Omela
Tata, plain yogurt, not drinking. I had an apple-pear Rastishka.
poiuytrewq
Omela, the cake is super!

Bring the agar to a boil and boil for 5 minutes. Add powdered sugar, yogurt, cream, beat with a blender.
I understand correctly, do we add powder, yogurt, cream to boiling agar? .. And nothing curls up there because of this temperature? ..

And further. "Whipping cream into a foam" is just a frothy, but still liquid mass, and not densely whipped cream like cream, right? ..
Omela
poiuytrewq, Thank you!

Quote: poiuytrewq

I understand correctly, do we add powder, yogurt, cream to boiling agar? .. And nothing curls up there because of this temperature? ..
Everything is correct, does not collapse. I added, whipped with a blender and brought the whole mass to a boil again, stirring. Theoretically, repeated boiling is not required, because the agar has already "dissolved", but it did not freeze several times (not in this recipe), so I was reinsured.

Quote: poiuytrewq

"Whipping cream into a foam" is just a frothy, but still liquid mass, and not densely whipped cream like cream, right? ..
The cream is fatty, so it is whipped just into a dense creamy mass. Again, theoretically, you can not whip, but just add liquid ... but I whipped.
RybkA
Very interesting, I write
Omela
Irina,
ulaaa
Tell me, is strawberry juice in a souffle for boiling agar?
Thank you!
Omela
ulaaa , yes, first we soak agar in juice, then boil.
angry hedgehog
And tell me, how much of this agar is needed in teaspoons? My cake didn't come out for something .... Although it froze, but not really - when you eat - the top lives separately from the bottom - fidgets ... And the consistency is kind of loose, or something ... trembles. Liquid, I would say. I'm still the baker, because I made mistakes somewhere
Omela
If not frozen, then agar failed. At 1h. l. about 3g. I'm not sure about my agar either, so I still have a lot of boiling. It is necessary to beat well with a blender and fill the mass with a little cooled, one might say hot. Then it will lie down evenly and without lumps. As soon as the agar begins to solidify, the consistency really becomes loose.
angry hedgehog
I put 1 tsp. agar. Then yes, it is not enough. And yes, the mass cooled down a little while I looked into the recipe and put the ingredients.
Omela
I will do it again tomorrow, take a photo of the consistency.
Omela
I show the consistency:

Strawberry-yoghurt biscuit cake (without eggs)

Liquid. This time I didn't bring it to a boil again, I just beat it with a blender and immediately poured it onto a biscuit.
angry hedgehog
Thank you! And I had a thick one, when I put it on a biscuit with a spoon, it froze already on the way. It must be repeated.
Omela
If your soufflé froze ahead of time, then it had to be heated again.
massusek
Dear Omela MANY THANKS FOR THE RECIPE !!!
We decided to treat ourselves to sweet things and then stumbled upon your recipe. The first time the pancake came out lumpy (my beloved put little gelatin, but the biscuit turned out to be stupid), the second time it turned out just class !!!

Strawberry-yoghurt biscuit cake (without eggs)

True, they added a little from themselves (sprinkled with chocolate and poured jelly), for the third time they decided to experiment and this is what happened:

Strawberry-yoghurt biscuit cake (without eggs)

Strawberry-yoghurt biscuit cake (without eggs)

In general, only changed: double dough, double cream, jelly on top. The biscuit was taken out of the mold, cooled, cut, the bottom back into the mold, fruit on top, half of the cream, put the top part and filled with the rest of the cream, cooled, put the tangerines, and poured the jelly (they wanted to sprinkle the cream with chocolate, but forgot)
I wanted to publish a version of your cake, but deciding that all the rights to the cake recipe belong only to you, I was ashamed and decided to give our addition to you at your discretion: you want to scold, you want to publish.
Best regards Massusek
Omela
massusek, it turned out very nicely !!! Of course exhibit such beauty !!

I did yesterday too.

Strawberry-yoghurt biscuit cake (without eggs)

Strawberry-yoghurt biscuit cake (without eggs)

I just changed the soufflé: homemade cottage cheese 200 g, milk 100 g, sugar 100 g. Now I will always do this, only I will change the proportions upwards.
kirch
Ksyusha, you mean the proportions for the soufflé? How much? As I understand it, you diluted the cottage cheese with milk? I am preparing for a feat. And cottage cheese suits me better
Omela
Ludmila, yes, to make the soufflé more. First, boil the agar, then add cottage cheese and milk, beat. And the number should be looked at in its form. I won't fit more than 300g of cottage cheese.
kirch
I realized thanks
Omela
Ilona
I didn't understand. Can I write Soufflé option number 2 separately for me?
And I'll put in the recipe ... we leave the strawberries, right?

P.S. such a cut! mmmm ...
Omela
Soufflé No. 2
Frozen strawberries 300 g
Strawberry juice 125 g
Agar-agar 7 g
Homemade cottage cheese 200 g
Milk 100 g
Sugar 100 g
massusek
Dear Omela MANY THANKS for Soufflé # 2, I will come home to please my friends, mine are very fond of everything related to cottage cheese
Albina
Looked at the word "strawberry", licked at the pictures and would have eaten
RybkA
Girls, how to achieve such smooth edges?
Omela
Quote: RybkA

Girls, how to achieve such smooth edges?
Lena, the soufflé is liquid and poured into a mold, on top of the biscuit, so it turns out so smoothly.

massusek, Albina, Thank you! I now bake it all the time. Just ends, looking for the next one.
Omela
I will not insert photos any more. Today, instead of 150 g of yogurt in the dough, I put 150 g of sour cream 20% and 50 g of milk.
Omela
We have one soufflé left from the cake. I do everything by sight: cottage cheese + sugar + sour cream + strawberries.

Strawberry-yoghurt biscuit cake (without eggs)
Ilona
Quote: Omela
We have one soufflé left from the cake.
that is, you threw the biscuit in fig? ))
Omela

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