PAVESINI BISCUIT CAKE WITH YOGURT AND STRAWBERRIES
YOGURT CAKE is a fresh spoon dessert without baking that is delicious and visually appealing, perfect for hot summer days.
Greek yogurt combines with cream cheese to create an irresistible cream flavored with honey and fills a shell made of slightly milk-soaked Cacao Pavesini cookies. The dessert is topped with a luscious layer of strawberry jam for an extra touch of sweetness.
An incredibly easy recipe that requires little time and only a few ingredients: Greek yogurt, cream cheese, honey, Pavesini cookies, and strawberry jam.
Simply line a loaf pan with plastic wrap, place cookies on the base and sides, fill the mold with a cream of yogurt, cream cheese, and honey simply whipped with a whisk, interspersed with a sweet layer of fruit and jam, close with more cookies, and after a short rest in the fridge, you can enjoy this delight.
You will love the sweet flavor and dense texture of the cream awakened by the slightly tart flavor of the strawberries, which not only enhance the taste of the cake but also create a visual contrast with the bright color of the strawberries against the pure white of the yogurt cake.
If you wish, you can enrich this spoon dessert by giving free rein to your imagination and adding extra ingredients such as other seasonal fruits or chocolate chips.
The BISCUIT CAKE is a fresh and creamy, quick no-bake dessert that conquers not only for its taste but also for its appearance. Isn’t that enough? Then I’ll also tell you that you can prepare it in advance so it’s ready when an irresistible craving for sweetness overwhelms you!
- Difficulty: Very easy
- Cost: Medium
- Rest time: 20 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 507.27 (Kcal)
- Carbohydrates 66.75 (g) of which sugars 42.14 (g)
- Proteins 11.72 (g)
- Fat 21.97 (g) of which saturated 1.77 (g)of which unsaturated 3.18 (g)
- Fibers 1.27 (g)
- Sodium 331.29 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 pack Pavesini cookies (cacao or plain)
- 250 g cream cheese
- 200 g Greek yogurt
- 80 g honey
- 100 g strawberry jam (or fresh fruit)
- strawberries
- A few leaves mint
Tools
- Loaf pan
- Bowl
- Hand whisk
- Plastic wrap
Steps
If you want the jam layer to be less creamy and firmer, I recommend dissolving a sheet of gelatin in it. Simply heat the jam slightly on the stove and add the pre-soaked gelatin. Stir to dissolve it.
First, line a loaf pan with food-safe plastic wrap. Take the Pavesini cookies (I used the cacao ones, but plain ones work just as well) and quickly dip them in milk. Place the cookies inside the mold both on the base and sides, remembering to place them with the underside of the cookie (the unsightly side!) facing inward. Refrigerate. Soak a sheet of food gelatin in cold water for 10 minutes.
Meanwhile, prepare the cream. In a bowl, combine cream cheese, Greek yogurt, and honey, and mix them with a whisk until creamy and perfectly blended. Drain the gelatin from the water, squeeze it, and dissolve it in a tablespoon of hot milk. Pour it into the cream and mix quickly to combine. Retrieve the mold and pour half of the mixture inside, leveling it with a spatula. At this point, add a layer of strawberry jam. Finish with the remaining cream and level. Cream preparation
Fold the Pavesini over the edges inward and cover the dessert with more cookies, still dipped in milk, trying not to leave empty spaces. Close the plastic wrap and place to rest in the refrigerator for about 1 hour or 20 minutes in the freezer. After resting, remove the yogurt and strawberry cake and invert it onto a serving plate. Decorate with fresh fruit and a few mint leaves, and you’re ready to serve.
VARIATIONS AND TIPS
CREAM CHEESE You can replace the cream cheese with mascarpone or use a half-and-half ratio. If you prefer to use ricotta, remember to drain it in a colander; otherwise, it will be too wet, and the proportions will be 200 g Greek yogurt and 100 g ricotta. In this case, the dessert will be less firm and creamier (to fix this, you can add 1 sheet of gelatin).
COOKIES I used Cacao Pavesini cookies for a better visual contrast, but classic ones work great too. Remember to lightly soak them in milk, not drench them.
STRAWBERRY JAM For the middle layer of the dessert, I chose Strawberry Jam, but if you don’t have it available, you can prepare a Strawberry Coulis by simply heating 300 g of strawberries with 50 g of sugar and a tablespoon of water in a saucepan until the fruit starts to break down. Then add a pre-soaked gelatin sheet and let it dissolve. Once the coulis has slightly cooled, you can pour it into the mold over the cream. Alternatively, a layer of fresh fruit will work just fine to fill the dessert.
VARIATIONS You can add chocolate to the cake by mixing dark chocolate chips into the yogurt mixture. If you prefer to make individual servings, use small cups.
STORAGE
The STRAWBERRY AND YOGURT CAKE can be stored in the fridge for up to 2 days or in the freezer for 20 days. In this case, take it out at least 1 hour before consuming.
FAQ (Questions and Answers)
Why did the sweet cake turn out too soft – liquid?
If the cake was still too soft or liquid after removing it from the fridge, perhaps you cut the resting time short. Another reason might be using overly liquid yogurt; for this preparation, I recommend only strained Greek yogurt as it has a firmer consistency. If you want to avoid the problem entirely from the start, dissolve a sheet of gelatin in the yogurt and cheese cream.
Can I freeze the Biscuit Cake with yogurt?
Yes! The biscuit cake with yogurt can be stored in the fridge. Before consuming, take it out at least 1 hour in advance.
