The cold yogurt and melon cake is a delightful cake made without turning on the oven and is also excellent for vegans. I assure you that after trying the simplicity of making a cold cake, you will want to create other versions with different seasonal fruits. It does not contain gelatin but agar agar, my favorite plant gelling agent, and plenty of plain Greek yogurt, which can be replaced with plant-based yogurt.
The base for the cold yogurt and melon cake can be made with a single type of dry cookie, such as digestive or pavesini, or with half the amount of chocolate cookies and half plain cookies. If you want to try another no-bake cake version try the coffee pudding cake.
In this recipe I used a springform pan 7 1/8 in (18 cm) in diameter, which may seem small, but from this size I obtained 8 generous portions.
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8 Servings
- Cooking methods: No-bake
- Cuisine: Italian
Ingredients
- 5.3 oz dry cookies (type: digestive or pavesini, or half chocolate and half plain (about 1 1/4 cups crushed))
- 3.5 oz plant margarine (at room temperature (about 7 tbsp))
- lemon zest (grated)
- 18 oz Greek yogurt (plain (can be replaced with plant-based yogurt, about 2 cups))
- 1/3 cup powdered sugar
- 1 tbsp cornstarch (maizena)
- 1 tsp agar agar (plant-based gelling agent)
- 8.8 oz melon (ripe (about 1 2/3 cups diced))
- 1/3 cup granulated sugar
- 1.7 fl oz water (about 3 1/2 tbsp)
- 1 tbsp cornstarch (maizena)
- 1/2 lemon (juice)
Preparation
Start by preparing the base of the cold cake by placing the dry cookies in a food-safe plastic bag and crushing them with a rolling pin or meat mallet until they are all crumbed. I recommend not using a blender.
Put the cookie crumbs in a bowl and add the margarine at room temperature. Add the grated zest of one lemon and mix the mixture well. Cut a round piece of parchment paper and lay it on the bottom of the pan.
Pour the cookie mixture into the pan and press it evenly with your hands. To press it better you can help yourself with a meat mallet. At this point put the springform pan in the refrigerator and let it rest for 30 minutes.
Take 4-5 tablespoons of yogurt and add the cornstarch and agar agar. Whisk well to remove lumps, and pour into a small saucepan over very low heat, just long enough to dissolve the ingredients.
Combine the remaining Greek yogurt with the thickening mixture you heated on the stove and whisk everything together. Pour the cream into the pan and level the surface, then put the pan back in the refrigerator and let the cream set for at least 1 hour.
Meanwhile prepare the fruit topping. Cut the melon into small pieces and place them in a small saucepan, add the measured water, the sugar, the juice of half a lemon and the cornstarch. Cook for 5 minutes over very low heat, then remove from the heat and blend the mixture until smooth and creamy.
When the cake cream has set take it out of the refrigerator, pour the melon topping over it, decorate the cake with fresh fruit and put it back in the refrigerator until ready to serve. Release the springform and transfer the cake to a serving plate.
