How To make Apricot Chiffon No Bake Cheesecake

Easiest Blueberry Yogurt Cake / No Added Sugar, No Oil, No Flour / Gluten Free Recipe

This most delicious and easiest Blueberry Yogurt Cake made without added sugar, oil, or even flour! You only need 3 minutes and 4 ingredients to prepare it. It tastes creamy and fruity!

6-inch (15cm) Blueberry Yogurt Cake

Ingredients:
2 cups (400g) sweetened yogurt
4 eggs
4Tbsp (40 g) cornstarch
1/2 cup (70g) blueberries
Optional:
20 blueberries for toppings

(340F/170C) Bake 50-55minutes

Items I used in my videos:
6 inch Springform Cake Pan –
Silicone Oven Mitts –
Stainless Steel Strainer –

*Disclaimer: If you purchase items through above links, I will earn small commissions from Amazon Associates Program.

Notes:
* This cake tastes best when it is cold.
* If you don’t like the smell of eggs, you can also add lemon juice or vanilla extract to the batter
* If you like to use unsweetened yogurt, you can add sugar, honey, or sweetener... The amount can be adjusted according to your preferred sweetness. Because I used sweetened yogurt, I didn't add sugar in this recipe
* If you like to use frozen blueberries, you'd better use it after thawing
* If you use other starch or flour instead of cornstarch, the texture and taste of the cake will be very different.

Thank you for watching!
If you like this video, please LIKE, SHARE and SUBSCRIBE to my channel.

Lynn

#yogurtcake #easydessert #blueberrycake #glutenfree

Easy No Bake Mango Cheesecake

The mago cheesecake recipe (15cm round pan)

* Cookie Base
80g cookies (3oz)
40g melted butter (3 tbsp)

* Cream cheese filling
200g cream cheese (7oz)
50g sugar (4 tbsp)
1 tsp vanilla extract
50g yogurt (3.5 tbsp)
150g mango puree (1 cup)

2 tsp gelatine (6g)
2 tbsp cold water
bloom 5 minutes and microwave 15 seconds

100ml heavy cream (1/2 cup)
20g sugar (1.5 tbsp)

* Mango jelly
1.5 tsp powdered gelatine (4g)
60ml cold water (4 tbsp)
12g sugar (1 tbsp)
120g mango puree (3/4 cup)

My baking and camera equipments:

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Thank you for watching !

Mango Passion Fruit Mousse Cake

The mango and passion fruit mousse cake recipe (the final cake is 16cm diameter x 4.5cm height)

* Almond dacquoise (almond sponge)
2 egg whites
40g sugar
15g almond powder (almond flour)
15g all purpose flour
1 tsp vanilla extract
2 tsp melted unsalted butter

* Mango passion fruit mousse
30g passion fruit juice (without seeds)
70g mango puree
10g sugar
25g white chocolate
1 gelatine sheet (1.5g)
100g heavy cream (35%)
10g powdered sugar

* Passion fruit jelly
80g passion fruit (including seeds)
20g sugar
1-2 tbsp water
a pinch of salt
1 gelatine sheet (1.5g)

* Diplomat cream filling
2 egg yolks
25g sugar
1 tsp vanilla paste
15g all purpose flour
150ml hot milk (70C)
2 gelatine sheets (3g)
200g heavy cream (35%)
10g powdered sugar

* Mirror glaze
80g sugar
80g water
80g glucose syrup
60g condendes milk
60g white chocolate
3 gelatine sheets (5g)
yellow food color

* Chocolate for decoration : 80-100g, extra passion fruit and mangos for decoration

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- My baking equipments:
KitchenAid hand mixer:
Bamix hand blender:
Food digital scale:
Food thermometer:
Cake ring:
Acetate strip (cake collar):

My camera:
Lens:
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Apricot Chiffon Cake

How to make Apricot Yoghurt Cake with no butter or oil / Recipe しっとりアプリコットヨーグルトケーキ　レシピ

Fluffy and moist Apricot Yoghurt Cake using apricot compote.
Easy recipe - Healthier option with No butter, oil or cream used.

Ingredients: *20cm diameter Round cake tin used
- 3 eggs (separate into egg white and yolk)
- 40g sugar
- 80mL milk (low fat milk used in this video)
- 300g Greek yoghurt
- 80g self-raising flour (or 80g plain flour + 1 teaspoon baking powder)
- Apricot compote made with fresh apricot and sugar

Recipe:
1. Make apricot compote - Cut fresh apricots into small cubes.
2. Place them in pot and add sugar (2 tablespoons).
3. Put pot on medium heat until apricot is soft. Leave it aside.
4. Separate egg yolk and white.
5. Mix egg yolk, milk and Greek yoghurt well.
6. Sift self-raising flour and combine.
7. Whisk egg while until firm meringue forms. Add sugar half way through.
8. Combine meringue and batter gently. *Make sure not to over mix
9. Pour batter into cake tin. Decorate with apricot compote.
10. Bake at 170°C for ~40minutes.
11. Let it cool and rest cake in fridge overnight.
12. Ready to enjoy.

材料: *(20cm 丸型)
- 卵　3個分 （卵黄と卵白に分ける）
- 砂糖　40g
- 牛乳　80mL (このレシピでは、低脂肪牛乳を使いました)
- ギリシャヨーグルト　300g
- 薄力粉　80g + ベーキングパウダー　小さじ1
- アプリコット　コンポート：アプリコットと砂糖を煮込んだもの

レシピ:
1. アプリコットコンポートを作る - アプリコットを小さく切る。
2. 鍋に入れ、砂糖（大さじ２）を加える。
3. 中火にかけ、とろみがついたら火から下ろし粗熱をとっておく。
4. 卵黄と卵白を分ける。
5. 卵黄、牛乳、ギリシャヨーグルトを混ぜ合わせる。
6. 薄力粉とベーキングパウダーをふるい入れ、混ぜる。
7. 卵白をしっかりとたメレンゲになるまで泡立てる。途中、砂糖を加える。
8. 生地とメレンゲをさっくりと混ぜ合わせる。＊混ぜ過ぎないように気をつけてください。
9. 生地を型に流し入れ、アプリコットコンポートを飾る。
10. 170°C に予熱したオーブンで ~40分　焼く。
11. 粗熱をとり、冷蔵庫で一晩寝かせたら出来上がり。

Find me also on Instagram: sora_monnom

Music:

Абрикосовый Торт-Чизкейк ✧ Apricot Саке Recipe ✧ Kayısılı Yaş Pasta Tarifi

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РЕЦЕПТ
Абрикосовый Чизкейк
400 г абрикоса (без косточек)
500 г творога жирностью от 9%
200 г сахара
200 мл сливок жирностью 33%-35%
20 г желатина
120 г холодной воды

Шифоновый Бисквит -

Творожный Крем -

Швейцарская Меренга -

Нейтральная Глазурь -

Ссылки на видео о выравнивании и сборке торта :
Как Собрать и Украсить Торт -

Торт с Абрикосовым Курдом -


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INGREDIENTS
Apricot Cheesecake
400 g of apricot
500 g cottage cheese with a fat content from 9%
200 g of sugar
200 ml of cream with a fat content of 33% -35%
20 g of gelatin powder
120 g of cold water

Chiffon Sponge Cake Recipe -

Cottage Cheese Cream Recipe -

Swiss Meringue Recipe -

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TARİF
Kayısılı Cheesecake
400 gr kayısı (
500 gr lor peyniri
200 gr şeker
200 ml sıvı krema %33-35% yağ oranı
20 gr jelatin tozu
120 gr soğuk su

Şifon Pandispanya Tarifi -

Ricottalı Pasta Kreması -

Isviçre Mereng Tarifi -

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СМОТРИТЕ ТАКЖЕ ПЛЕЙЛИСТЫ И С ДРУГИМИ РЕЦЕПТАМИ :
ПЛЕЙЛИСТЫ/OYNATMA LİSTELERİ/PLAYLİSTS

Новогодние Рецепты / Yılbaşı Tarifleri / New Year's Recipes -

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