In summer, there’s nothing better than a nice slice of fresh and delicious cake. For this reason, in this recipe, I want to show you the cold yogurt cake, decorated with pineapple, pistachios, and mint leaves. The perfect dessert after an important dinner or a family lunch.
Ready to start? I’ll see you in the kitchen and on my Facebook page HERE
OTHER CHEESECAKE RECIPES:
- Difficulty: Easy
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Portions: 9-inch springform pan
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz Digestive biscuits
- 3.5 oz butter
- 26.5 oz creamy white yogurt
- 1 cup fresh liquid cream
- 1 cup powdered sugar
- 0.4 oz gelatin sheets
- pineapple, canned
- pistachios
- mint
What do I need?
- Springform pan 9-inch diameter
- Electric whisks
- Bowl
Preparation of the cold yogurt cake
Soak the gelatin in cold water for 10 minutes.
Heat 50 grams of cream in a saucepan without bringing it to a boil. Remove from heat and add the well-drained gelatin. Stir with a spoon until completely dissolved. Let it cool.
In the bowl, beat the yogurt with the sugar using electric whisks. Add the cream with the gelatin in a slow stream while continuing to beat.
Separately, whip the remaining cream cold with the electric whisks. Fold it into the yogurt mixture using a spatula, with upward movements.
Take the base from the fridge and pour the freshly prepared mixture over it. Level the surface with a spatula.
Cover the springform pan with cling film and let it rest in the refrigerator for at least 6 hours.
Decorate the top with sliced canned pineapple, chopped pistachios, and mint leaves. Keep in the refrigerator until serving time. Enjoy your meal! You can find my video recipes here on my Instagram profile @isaporidicasa, see you there!
