That of At Cold Yogurt Cake it’s a easy recipe, perfect for summer. A sweet greedy with a neutral base, very simple in its execution, to be enriched with a fruit decoration of your choice.
Ingrediants
- 250 g of dry digestive biscuits
- 120 g of melted butter
- 750 g thick yogurt (Greek type)
- 100 g of powdered sugar
FOR THE BASE:
for the stuffing:
- 170 ml of fresh cream
- 1/2 vanilla bean
- 12 g of food gelatin in sheets
- 100 g of berries (currants, raspberries, blueberries)
Furthermore:
During the summer, given the heat, many decide to close the oven and open the refrigerator. Thus began the season of desserts without cooking, like this one that we present to you.
There At Cold Yogurt Cake it’s a easy recipe composed of a neutral base made with dry biscuits, Greek yogurt and fresh cream to be decorated as desired. We have opted for berries such as currants, raspberries and blueberries, but you can choose the fruit you prefer among the seasonal ones.
The recipes of summer sweets greedy and fresh are always a good idea both to end a lunch or dinner with family and friends, and to celebrate a special occasion. Also try the cold Nutella cake or the fruit tart without cooking.
OTHER DELICIOUS RECIPES: No-bake chocolate cake, No-bake cake with red fruits, No-bake tart with peaches, ricotta and amaretti
How to prepare: Cold yogurt cake
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
2 min
- Resting place
- in the fridge
- Rest time
-
5h
- Portions
-
8
How to prepare: Cold yogurt cake
To prepare the cold yogurt cake, start from the base: pulverize the biscuits in the mixer, add the melted butter and operate the appliance again for the time that is enough to mix the two ingredients well. Transfer the mixture thus obtained into a 22 cm diameter springform pan with high sides. Level well with the back of a spoon, without pressing too hard, until you get a uniform base. Place in the refrigerator while you proceed with the rest of the recipe.
Now dedicate yourself to the preparation of the filling: soak the gelatine leaves in cold water for 10 minutes. In a bowl, whisk the yogurt with the vanilla seeds, the icing sugar and 150 g of fresh un-whipped cream until the mixture is smooth. Place the remaining cream (20 g) in a saucepan and let it heat up. Add the well-squeezed gelatin and stir until dissolved.
Add to the mixture and mix perfectly with a spatula. Pour everything over the biscuit base, level and place in the refrigerator for at least 5 hours.
When it is time to serve, remove the ring by first passing the blade of a sharp knife along the edges. Transfer the cake to a plate and decorate with berries. Serve immediately or refrigerate.
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