No-bake yogurt cake

Name: No-bake yogurt cake
Prep time: 30 min
Total time: 30 min
Yield: 10
Ingredients: Digestive biscuits 2 &frac13; cups; Brown sugar 2 tbsp; Butter 1.6 cups; Natural plain yogurt creamy 4 cups; Gelatin 1 &frac13; tbsp; Whole milk ½ cup; Heavy cream 1 ¼ cup; Powdered sugar 3 ½ tbsp; Berries to taste

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429

Calories per serving

Energy Kcal 429
Carbohydrates g 37.2
of which sugars g 21.8
Protein g 5.6
Fats g 28.6
of which saturated fat g 16.51
Fiber g 0.9
Cholesterol mg 103
Sodium mg 117

Difficulty: Easy
Prep time: 30 min
Serving: 10 people

PRESENTATION

Easy, quick, fresh and delicious! Does it seem impossible that a cake can be all of these things at once? Maybe you haven't tried our no-bake yogurt cake yet: it is a delicate dessert with a light taste, enriched with juicy berries. Whether you're an expert chef or not, it doesn't matter: this delight is made in a flash and doesn't need an oven or stove, so it's perfect for the summer season. No-bake yogurt cake will become your summer cake par excellence. Have fun experimenting with the most delicious combinations by varying the flavor of the yogurt used to make the cream, and garnishing the cake with fresh fruit or a more refined coulis: you will enjoy a new cake each time!

INGREDIENTS

429

Calories per serving

Ingredients for an 8-inch (20 cm) diameter springform cake pan: Digestive biscuits 2 ⅓ cups (280 g); Brown sugar 2 tbsp (30 g); Butter 1.6 cups (170 g)

For the yogurt cream: Natural plain yogurt 4 cups (700 g) - creamy; Gelatin 1 ⅓ tbsp (20 g); Whole milk ½ cup (60 g); Heavy cream 1 ¼ cup (300 ml); Powdered sugar 3 ½ tbsp (50 g)

For garnishing: Berries to taste

Preparation

How to prepare No-bake yogurt cake

To make the no-bake yogurt cake, first butter 1 and line an 8-inch (20 cm) springform pan with baking paper 2, following our instructions: how to line a cake pan with baking paper. Melt the butter in the microwave or in a saucepan and let it cool, then set it aside. Meanwhile, pour the biscuits into the mixer 3,

then blend them until they become a powder 4. Transfer the blended biscuits into a bowl, then add the brown sugar 5 and melted butter 6.

Mix with a spatula to obtain a pasty mixture 7, and transfer it to a pan 8; press it well on the bottom with the back of a spoon to make the base 9. Put the base in the fridge and let harden for at least 30 minutes.

Now place the gelatin sheets in a large bowl filled with cold water, and let them soften for about 10 minutes 10. In the meantime, heat the milk in a small saucepan (it should only nearly come to a boil). Once the gelatin is soft, squeeze it and pour it into the hot milk over low heat 11. Mix with a whisk to carefully melt the gelatin 12. Set aside for a moment and let the mixture cool.

Pour the fresh liquid cream into the bowl of the stand mixer with a whip, add the powdered sugar 13 and whip until frothy 14. If you don't have a stand mixer, you can also use a handheld mixer to whip the cream. Pour the yogurt into a bowl, then add the milk in which you have melted the gelatin, which will have cooled in the meantime 15.

Stir with a spatula to mix 16 then add the cream that you have previously whipped 17, start with a spoonful of cream to dilute the mixture, stirring vigorously, then add the remaining cream by stirring gently from the bottom to the top 18.

Pour the cream obtained into the mold 19 with the base that will have hardened in the meantime, level the surface with a spatula 20 and put back in the fridge to harden for at least 5 hours. Once the no-bake yogurt cake is ready, garnish it with berries as desired and serve 21.

Storage

The no-bake yogurt cake can be kept in the fridge for a couple of days.

Tips

As an alternative to natural white yogurt, you can use other fruit or flavored yogurts. In this case, we recommend not adding sugar to the cream, as the yogurt will already be sweet. You can use fresh seasonal fruit as desired to garnish the yogurt cake, or make a coulis to be spread on the surface.