The cold yogurt cake, a masterpiece of freshness and sweetness. The undisputed star of the summer season, with its creaminess and irresistible taste, it conquers palates of all ages.
If you’re looking for a dessert that doesn’t require baking, take a look here:
- Difficulty: Very easy
- Preparation time: 30 Minutes
- Portions: 8
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 10.5 oz whole wheat cookies
- 5.3 oz melted butter
- 26.5 oz plain yogurt
- 4.4 oz powdered sugar
- 1 cup whipping cream (cold)
- 0.5 oz gelatin sheets (sheets)
- 14 oz berry jam (or preferred)
Tools
- Mixer
Steps
Crush the cookies and mix them with the melted butter to create the cake base. Evenly distribute the cookie base at the bottom of a 9-inch springform pan, previously greased and lined with parchment paper, pressing it down well.
Chill in the fridge for 10 minutes.Whip the fresh cream until stiff peaks form.
In another bowl, mix the yogurt with the powdered sugar and then gently fold in the cream.
Soften the gelatin in cold water for 5 minutes, squeeze it and then slightly heat it in a saucepan with three teaspoons of water until completely dissolved (just a few seconds, just enough to melt it!!!)
Let it cool slightly and then add the gelatin to the yogurt and cream mixture, mixing well.Pour the mixture onto the cookie base in the pan and smooth the surface with a spatula.
Place the cake in the refrigerator for 3 hours.
Then slightly heat the jam and pour it over the cake. Smooth the surface and let it set in the fridge for another 3/4 hours.I suggest preparing it the night before for the next day. This way, the cake will have all the time needed to set and stabilize well.
Storage
Store the cold yogurt cake in the refrigerator for two days.
(FAQ)
An alternative to jam?
Melted chocolate, hazelnut cream, or fresh fruit!
Can I make the cookie layer thinner?
Of course! Use 7 oz of cookies and 3.5 oz of butter.
